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Whole Wheat Raisin Nut Bread
This hearty whole wheat bread is packed with sweet raisins and crunchy nuts for a deeply satisfying loaf. It relies on buttermilk, honey, and olive oil to create a tender crumb without needing refined sugars or heavy butter. The addition of toasted wheat germ and bran gives every slice a robust, earthy texture. It is perfect for a cozy weekend breakfast or a wholesome afternoon snack. Serve it warm with a pat of butter or enjoy it plain alongside your morning coffee.
Ingredients
- 3 cups whole wheat flour
- ¼ cup wheat bran
- ¼ cup toasted wheat germ
- 2 teaspoons baking powder
- 1 ¼ teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon Celtic salt
- 1 ½ cups buttermilk
- ½ cup honey
- ¼ cup extra virgin olive oil
- ¾ cup raisins
- ½ cup chopped walnuts or pecans
Instructions
- 1Combine the whole wheat flour, wheat bran, toasted wheat germ, baking powder, baking soda, cinnamon, and salt in a large mixing bowl.
- 2Whisk the buttermilk, honey, and olive oil together in a separate medium bowl until smooth.
- 3Pour the wet buttermilk mixture into the dry ingredients and mix thoroughly. Gently fold in the raisins and chopped walnuts or pecans until evenly distributed through the stiff batter.
- 4Transfer the batter into a thoroughly greased 9x5x3-inch loaf pan, spreading it out evenly.
- 5Bake at 350 degrees for roughly 1 hour, checking that a wooden pick inserted into the center comes out clean. Let the bread rest in the pan for 10 minutes before turning it out onto a wire rack to cool completely.