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Bread Machine Buttermilk Whole Wheat Raisin Bread

Buttermilk Whole Wheat Raisin Bread
Passed-down through generations, this bread machine yeast 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 loaf



Small Loaf (1-pound bread machine)

  • 3/4 cup plus 1 tablespoon water
  • 1 tablespoon vegetable oil
  • 3/4 cup bread flour
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon salt
  • 2 tablespoons packed brown sugar
  • 2 tablespoons buttermilk powder
  • 1 (0.25oz each) package (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1/3 cup raisins

Medium Loaf (1 1/2-pound bread machine)

  • 1 cup water
  • 2 tablespoons vegetable oil
  • 1 cup bread flour
  • 2 cups whole wheat flour
  • 1 1/2 teaspoons salt
  • 3 tablespoons packed brown sugar
  • 3 tablespoons buttermilk powder
  • 1 tablespoon Red Star Active Dry Yeast
  • 1/2 cup raisins

Large Loaf (2-pound bread machine)

  • 1 cup plus 2 tablespoons water
  • 3 tablespoons vegetable oil
  • 1 1/2 cups bread flour
  • 2 1/2 cups whole wheat flour
  • 2 teaspoons salt
  • 1/4 cup packed brown sugar
  • 1/4 cup buttermilk powder
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 2/3 cup raisins


  • Have liquid ingredients at 80ºF and all others at room temperature. Place ingredients in pan in the order recommended by manufacturer (except raisins). Select basic cycle and medium/ normal crust. Raisins can be added 5 minutes before the end of the last kneading. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool on wire rack before slicing.


Get Traditional Bread Making Method here.

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Review & Comments

Jackie Stauch | Reply

Can you substitute the raisins for craisins or dried apricots?

Red Star Yeast | Reply

Hi Jackie – Yes, sounds like a delicious swap!
Happy baking!

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