Wholewheat Raisin Bread

Nothing beats the scent of fresh, homemade bread. Okay, except the scent of fresh, homemade cupcakes… But still!

Wholewheat Raisin Bread

Ingredients (for 1 loaf)

  • 300ml luke warm water
  • 3 tsp active dry yeast
  • 250g all purpose flour
  • 200g whole wheat flour
  • 100g old fashioned oats
  • 1 tsp salt
  • 150g raisins

Directions

  • In a small bowl, combine the luke warm water and the yeast. Give it a good stir and set aside for about 5 minutes, until the yeast begins to form bubbles.
  • Sift the all purpose flour, whole wheat flour, oats and salt into a large bowl .
  • Stir in the yeast mixture until the dough is starting to pull away from the bowl (it gets less sticky and is forming a nice ball)
  • Now get the dough out of the bowl and start kneading for about 10-15 minutes.
  • Form a ball with the dough, place it back into the bowl and cover up with a towel.
  • Put aside in a warm place for 1 hour (I always preheat my microwave for a minute and then put my bowl in there).
  • The dough should have doubled in volume after an hour.
  • Add the raisins and knead the dough for another 10 minutes
  • Form the dough into a log and put it in a pan (I used a 23cmx13cm rectangle  one)
  • Cover the pan with a towel and put aside again for about 1 hour.
  • Preheat the oven to 190°C.
  • Bake the bread for 30-40 minutes (until golden and hollow sounding when tapped)
  • Let the bread cool down completely

Source: adapted from Pastry Affair

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