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Whole Wheat Raisin Nut Bread
Three cups of whole wheat flour combine with quarter-cup portions of both wheat bran and toasted wheat germ for a dense, nutty base. Buttermilk, honey, and olive oil replace any refined sugar, while baking powder and soda do the leavening — no yeast, no kneading, no rise time. Three-quarters of a cup of raisins and half a cup of chopped walnuts or pecans stir in with the wet ingredients. The loaf bakes in about 90 minutes total and slices into 10 hearty pieces.
Equipment
- Oven
- Loaf Pan
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. Whisk well to ensure the leavening agents distribute evenly.
- 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 just until combined. Overmixing can make the bread tough. 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 about 1 hour, or until a wooden pick inserted into the center comes out clean. Let the bread rest in the pan for 10 minutes. The residual heat helps the crumb set before you turn it out onto a wire rack to cool completely.
Notes
- Storage: Keep the cooled loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: Slice the completely cooled bread, wrap individual slices tightly in plastic wrap, and freeze for up to 3 months.
- Swap: If you don't have buttermilk, mix 1 1/2 cups of regular milk with 1 1/2 tablespoons of lemon juice or white vinegar and let it sit for 5 minutes before using.
Recipe Details
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