Golden Raisin Bread
Submitted by kerschen
Golden raisin bread with bread flour, whole wheat, wheat germ, cinnamon, and ginger. Bread machine dough that can be baked in the machine or shaped into two loaves by hand.
YIELD
2 loavesPREP
20 minCOOK
40 minREADY
2 hrsThis 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.
Ingredients
Directions
Put all the ingredients in the pan in the order listed, select white bread and press “Start".
NOTE: Unless otherwise noted all ingredients should be at room temperature.
This can be mixed on manual of the bread machine.
After Second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans.
Cover and let rise to double, about 45 min to 1 hour.
Bake at 350 f. for 35 to 40 min.
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