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Rustic Raisin Walnut Bread

Rustic Raisin Walnut Bread is a lovely yeast bread made with a mix of whole wheat and all-purpose flour. Lightly sweetened from raisins and honey, with a nice crunch from the walnut halves.
Prep Time2 hrs
Cook Time30 mins
Course: Bread
Cuisine: American
Keyword: yeast, yeast bread
Servings: 1 loaf
Author: Lora


  • 1 package 1/4 ounce active dry yeast
  • 3/4 cup raisins
  • 2 cups lukewarm water 105° to 115°
  • 2 Tbs. honey
  • 2 3/4 cups whole wheat flour
  • 1 1/2 – 2 cups flour
  • 2 tsp. salt
  • 1 cup walnut halves coarsely chopped


  • In a large mixing bowl, stir together honey and 1/2 cup of the lukewarm water. Add yeast and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining 1 1/2 cups lukewarm water.
  • Stir in the whole wheat flour, 1 1/2 cups of white flour and salt. Stir until well combined. Keep adding the rest of the white flour until dough leaves sides of bowl.
  • Sprinkle flour on a clean counter or flat dry surface. Turn dough onto the surface and knead 5 to 10 minutes, adding more flour if needed, until the dough is smooth and elastic. Be sure not to add too much flour.
  • Lightly oil a large mixing bowl. Place dough in bowl and turn to coat. Cover with damp cloth and set aside in warm place to rise until doubled in bulk, about 1 1/2 hours-2 hours. Place a piece of parchment paper on a large baking sheet.
  • Punch the dough down and dump it on to floured surface. Gently knead the raisins and walnuts into the dough. Shape (round, long, square,) into 1 large loaf and place on prepared baking sheet. Cover with damp cloth and let rise in a warm, draft free area of your house until almost doubled, about 30 minutes.
  • Preheat oven to 425°F. Using a spray bottle spray loaf with water. Bake 15 minutes. Reduce oven temperature to 375°F and bake 30 minutes or until nicely browned. Cool on rack before slicing.