Whole Wheat Raisin Bread Recipe

Whole Wheat Raisin Bread

Lauri Patterson/Getty Images

Prep: 2 hrs
Cook: 45 mins
Total: 2 hrs 45 mins
Servings: 16 servings
Yield: 2 loaves
Nutrition Facts (per serving)
275 Calories
5g Fat
52g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 16
Amount per serving
Calories 275
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 14%
Cholesterol 11mg 4%
Sodium 259mg 11%
Total Carbohydrate 52g 19%
Dietary Fiber 3g 11%
Total Sugars 14g
Protein 7g
Vitamin C 0mg 1%
Calcium 45mg 3%
Iron 1mg 8%
Potassium 287mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Are you looking for a delicious, healthy breakfast bread? Whole wheat raisin bread tastes great fresh out of the oven or toasted and served with butter. It is a favorite bread for many families because it can also be eaten as a healthy snack. This recipe for whole wheat raisin bread makes two loaves.


  • 2 cups whole-wheat flour

  • 3 tablespoons sugar

  • 1 tablespoon active dry yeast

  • 1 1/2 teaspoons salt

  • 1 1/2 cups warm water

  • 3/4 cup milk

  • 1/3 cup molasses

  • 1/3 cup (5 1/3 tablespoons) unsalted butter, melted

  • 1 cup raisins

  • 4 cups bread flour

Steps to Make It

  1. In large bowl, mix together whole wheat flour, sugar, yeast, and salt.

  2. Add water, milk, molasses, butter, and raisins. Mix well.

  3. Mix in bread flour until dough is formed.

  4. Turn dough out onto floured board and knead for about 8 minutes, adding more flour to the dough in small amounts as needed.

  5. Put dough in greased bowl. Turn dough over in bowl so that the dough top is also lightly greased. Cover bowl with plastic wrap or clean kitchen cloth and let rise in warm place for 1 hour.

  6. Punch down dough.

  7. Turn dough out onto board and knead for another 5 minutes.

  8. Divide dough into 2 equal parts. Shape dough into 2 loaves.

  9. Put loaves in two greased 9 x 5-inch loaf pan. Cover and let rise for about 30 minutes or until double in size.

  10. Bake at 350 F for about 40 minutes or until bread sounds hollow when you tap on it.

Like all yeast bread recipes, there are certain things you can do to change up the recipe so that it suits your diet.

You can replace the whole wheat flour in this recipe with buckwheat flour.

The sugar can be replaced with brown sugar. If you are vegan, you can use coconut sugar instead of regular granulated sugar.

Don't be afraid to test out different gourmet salts in your bread recipe. I like to use sea salt.

You can use any kind of milk in this recipe. This includes low fat and powdered milk. If you are vegan or are allergic to dairy, you can replace the milk with coconut, cashew, soy, or rice milk.

Butter can be replaced with a vegan alternative. I use Smart Balance butter because my youngest child is allergic to dairy and their butter is easy to get used to.

You can use any kind of raisins in this recipe or replace the raisins with chopped dried apricots or with dried cranberries.

Finally, avoid using water that has been chlorinated or has gone through a soft water system. Use bottled water to prevent killing off the bread yeast.

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