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Buttermilk Whole Wheat Raisin Bread

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
2

Reviews

Ingredients

  • 1 1/2 cups bread flour
  • 2 1/2 cups whole wheat flour
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1/4 cup packed brown sugar
  • 2 teaspoons table salt
  • 1/4 cup buttermilk powder
  • 1 cup plus 2 tablespoons warm water (120-130°F)
  • 3 tablespoons vegetable oil
  • 2/3 cup raisins

Instructions

  • In 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 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.

Notes

Photo by Texan Erin.

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Review & Comments

Jessica Sell | Reply

4 stars
this recipe needs gussying up. I added cinnamon, allspice, vanilla, and orange zest. I like my loaf a little less bland than the original printed here. Some folks might also want to add chopped nuts, quinoa, or hemp hearts.

Jackie Hammond | Reply

5 stars
This is a recipe I sure could use to make a loaf for us. Thank you!

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