Easy whole wheat walnut - raisin bread (Vegan) (2024)

Nothing beats the smell of fresh bread baking in your kitchen. This easy whole wheat bread with raisins and walnuts is no exception!

This easy whole wheat walnut and raisin bread is inspired by a bread I came across during my summer vacations two years ago. It's an easy recipe because it uses the autolyse method (more about that below) which produces very nice results with less effort, and it has great taste because of all the flavorings and the sweet-earthy taste of the whole wheat flour.

But let's take things from the beginning. Most of my friends and I, like food. And that means that when we plan our vacations we choose our hotel almost solely based on the reviews it has for its breakfast (does anyone else do that?). So, this whole wheat bread is similar to the one I ate two years ago on my trip to Peloponnese. It wasn't a sweet bread, it was more on the savory side, but the whole wheat flour and the raisins gave it a subtle sweetess that made it ideal for breakfast but also for a simple snack. In a way, it reminded me of this carob and whole wheat flour bread with walnuts, but without the chocolaty taste of the carob.

If you love Greek bread recipes make sure to check this Greek village bread (horiatiko psomi)!

Homemade bread can be great. But the thing with many homemade recipes is that sometimes they use excessive amounts of yeast for a quick rise. This can result in a loaf with a “yeasty” smell. If the recipe has a lot of flavorings (like this recipe for beet, basil and olive oil mini bread loaves which will probably remind you of pizza while they’re baking), then this smell may go unnoticed. But if the dough is plain, then this can be a problem.

If you notice that happening with a recipe, you should reduce the amount of yeast and wait a little longer for the dough to rise. Waiting is not a bad thing, because the longer it takes for the dough to rise the more complex and mature the taste of your loaf will be.

And keep in mind that you can make the dough in advance, let it rise, and store it in the refrigerator for 1-3 days. When you want to use it, you will knead the bread and let it rise in a warm place until almost doubled in volume, and then bake it according to the recipe.

What is autolyse and how it will make your bread better.

In simple words, autolyse is the gentle mixing of the flour and water in a bread recipe, followed by a 20 to 60 minute rest period. What this does is that it allows the flour to fully hydrate, and starts certain reactions which make your bread better in texture and flavor. It also makes kneading easier, contributes to a smoother dough and reduces the amount of flour needed during kneading and shaping. You can learn more at kingarthur blog or at bekerybits.co.uk.

Basically, for an easy, tasty bread, all you need to remember is:

1. Use a fork and gently mix the flour with the water until the flour is just moistened. It’s ok to see some spots of dry flour. Let the mixture rest and hydrate for 20 to 60 minutes (I do 20 minutes during summer and 30 minutes during winter).
2. Knead until you get a smooth dough.
3. Oh, and add some flavor! (olive oil, herbs, spices, nuts, and dried fruit are always good options)
4. You know the rest! (let the dough rise, deflate and shape the bread, let the bread rise again, and bake)

Some notes/tips:

• Substitute roasted cashews and dried cranberries for the walnuts and raisins, or make your own combination!
• You can use all whole wheat flour if you can get a very finely milled one. Otherwise, the texture of the crumb may seem a little rough.
• Never use hot water when you work with yeast.
• Don’t let the salt come in direct contact with the yeast.
• Use the autolyse method.

You may like these similar recipes:

Greek ceremonial bread recipe (Artos)

Black Detox Challah bread with olive oil

Quick beer and olives bread (no-yeast)

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