Raisin Walnut Wheat Bread

Name: Raisin Walnut Wheat Bread
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: 1 Loaf, 15 serving(s)
Ingredients: 1 1/2 cups whole wheat flour; 1 1/2 cups all-purpose flour (unbleached); 1/2 cup all-purpose flour (if needed); 2 teaspoons instant yeast; 1/4 cup sugar; 1 teaspoon salt; 1/2 cup nonfat dry milk powder; 1 1/4 cups water (120 F); 1/4 cup shortening (room temperature); 1/2 cup raisins; 1/2 cup walnuts (chopped); 1/2 cup confectioners' sugar; 2 tablespoons milk; 1/4 teaspoon vanilla extract; candied cherry, halved

Submitted by Red_Apple_Guy

"A braided loaf, this is one of the more delicious breads I've made. It's a Bernard Clayton recipe, modified with 50% whole wheat flour. Excellent for breakfast. I don't ice the loaf."

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photo by Red_Apple_Guy

Ready In:: 3hrs 30mins
Ingredients:: 15
Yields:: 1 Loaf
Serves:: 15

ingredients

dough
1 ¹⁄₂ cups whole wheat flour
1 ¹⁄₂ cups all-purpose flour (unbleached)
¹⁄₂ cup all-purpose flour (if needed)
2 teaspoons instant yeast
¹⁄₄ cup sugar
1 teaspoon salt
¹⁄₂ cup nonfat dry milk powder
1 ¹⁄₄ cups water (120 F)
¹⁄₄ cup shortening (room temperature)
¹⁄₂ cup raisins
¹⁄₂ cup walnuts (chopped)
topping
¹⁄₂ cup confectioners' sugar
2 tablespoons milk
¹⁄₄ teaspoon vanilla extract
candied cherry, halved

directions

In large mixing bowl or mixer bowl, add the whole wheat flour and the non-flour dry ingredients.
Pour in the hot water and add the shortening.
Beat with a wooden spoon 150 strokes or with the mixer flat blade for 2 minutes.
Stir in the fruit and nuts.
Add the flour slowly, mixing with a wooden spoon and then by hand until a rough, soft mass is formed. If using a mixer, use dough hook and add flour until dough forms a soft ball around the hook and moves with it.
Knead for 10 minutes, adding flour if too wet and a little water if too dry.
Place dough in a clean, oiled bowl and let it rise until doubled in volume. Another test is when a finger poked into it leaves a dent that remains.
Divide the dough into 3 equal pieces and gently roll into 3 strands, 20 inches long. If the dough resists stretching, cover and wait 10 minutes until the dough relaxes. The strands should be tapered at the ends.
Braid the strands loosely and seal the ends, tucking them under.
Cover the loaf with plastic wrap and let it rise until doubled in volume at room temperature. I place the loaf in the fridge overnight and the next day I let it warm and rise for about and hour and a half.
Heat oven to 375F about 20 minutes before baking.
Bake on a baking stone or baking sheet for about 30 minutes or until 200F internal temperature and remove and cool on a wire rack.
Mix the topping ingredients and spread or drizzle on the loaf while the loaf is still slightly warm.

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RECIPE SUBMITTED BY

Red_Apple_Guy

Newnan, Georgia

My wife and I live just outside of Atlanta, GA. Two daughters live in town, one with my two grandsons. My son is living in California. I'm a retired environmental manager at a manufacturing facility. My Mom and Dad would have loved this site. Dad was a huge collector of recipes and was in the food industry. Mom was a terrific cook as well. Another influence was a roommate at the Universtiy of Arkansas that was an excellent cook. Today I enjoy barbecuing and grilling year round and cooking in general. My latest adventure is in bread baking. I'm loving it and going to school on it right here on the bread forum. I'm active in a terrific church and also love fly fishing and fly tying.

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