Golden Raisin Bread

This hearty raisin bread uses a blend of bread flour, whole wheat flour, and wheat germ for a loaf with real substance and a nutty, wholesome flavor. Golden raisins scattered throughout add pockets of honeyed sweetness, while cinnamon and ginger warm up every slice.

The bread machine handles the kneading, which is the hard part. From there, you can let the machine bake it or pull the dough after the second knead, split it into two small loaves, and bake them in the oven. The oven method gives you a better crust and more control over browning.

Brown sugar instead of white adds a deeper, more caramel-like sweetness that complements the whole wheat and wheat germ. It also feeds the yeast well, producing a good rise even with the heavier whole grain flours.

Kitchen Tips

• All ingredients should be at room temperature before adding to the bread machine. Cold ingredients slow yeast activity and affect the rise.
• If shaping by hand, let the loaves rise to double (45 minutes to an hour) before baking. Underproofed bread is dense and gummy.
• The wheat germ adds nutrition but also fat, which can go rancid. Use fresh wheat germ and store it in the fridge.
• Toast slices of this bread for the best experience. The golden raisins caramelize slightly under heat.

Variations

• Swap golden raisins for dried cranberries or chopped dried apricots.
• Add ¼ cup chopped walnuts for a crunchier, more substantial loaf.
• Brush the tops with melted butter right out of the oven for a soft, shiny crust.