Recipes > Buttermilk Whole Wheat Raisin Bread Find A Store Buttermilk Whole Wheat Raisin Bread Passed-down through generations, this bread combines many of our favorite ingredients in one loaf: buttermilk for a soft crumb, whole wheat flour for added fiber, and plump raisins for sweetness. Yield 1 (9×5-inch) loaf Print Recipe Pin Recipe 2 Reviews Ingredients1 1/2 cups bread flour, divided2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast1/4 cup packed brown sugar2 teaspoons table salt1/4 cup buttermilk powder1 cup plus 2 tablespoons warm water (120-130°F)3 tablespoons vegetable oil2 1/2 cups whole wheat flour2/3 cup raisins InstructionsIn stand mixer bowl, add 1 cup bread flour, yeast, sugar, salt and buttermilk powder; mix well. Add warm water and oil to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 4 minutes.Switch to dough hook attachment. Gradually stir in whole wheat flour, raisins, and enough remaining bread flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14×7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9×5- inch loaf pan. Cover; let rise until indentation remains after touching, about 1 hour. Preheat oven to 375º F.Bake for 30 to 40 minutes, until the internal loaf temperature reaches 190°F. Remove from pan; cool on wire rack. NotesGet Bread Machine Method here. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
