Raisin Juice (For Baking Whole Grain, Whole Wheat or Dark Breads

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Many whole grain breads use Raisin Juice to add to their recipes, especially in 7 grain and 12 grain breads. Here is my original recipe. If you want a clear liquid, strain. If you want to use the raisin remains with it, do so since they will be pulverized. This is a good source of iron.”
10-15 loaves of bread

Ingredients Nutrition


  1. Put all ingredients in a large saucepan in the order stated. Cook on low heat, stir a few times until reduced in volume by half.
  2. Cool.
  3. Put one cup in your blender, a mix of cooked raisins and liquid.
  4. Blend well.
  5. Put the balance of the raisin and liquid in the blender and blend well.
  6. Strain in a close mesh strainer for clear juice.
  7. Option: Leave pulverized raisins in juice and strain when you want to use.
  8. Pour into ice cube trays and freeze.
  9. When frozen place cubes in a freezer bag and use the amount needed for a portion of the liquid called for in the recipe.
  10. Thaw cubes and measure the liquid after thawing for each individual recipe.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a