Sourdough Whole Wheat Raisin Bread


Knead 1 Cup coarsely chopped walnut halves and ½ Cup raisins into the dough and allow to rise for about 4 hours, or until doubled in volume. Oil six 2-Cup loaf pans. Punch down the dough, shape into 6 small loaves, and put into the prepared pans. Allow to proof for 1 to 4 hours, until almost doubled in volume. Bake at 450°F for about 25 minutes, or until golden brown. Let cool on a rack.

Making Sourdough Whole Wheat Raisin Bread

  1. Knead the dough with the walnuts and raisins, allow to ferment at room temperature covered with plastic wrap or a moist towel. Punch down.

  2. Shape the dough by folding the sides into the center and pressing the dough firmly with your fingertips so that the dough from the sides is drawn into the center of the loaf.

  3. Continue shaping the dough into a cylinder.

  4. Divide the dough into 6 parts.

  5. Place the dough in oiled loaf pans and proof until almost doubled in volume.

  6. Bake until golden brown.