"Whole Wheat Raisin Bread" (page 394) is a recipe I plan to make again and again. If you find yourself trying to decide which of the yeasted breads to try from this book, I would suggest you try this one first. Made from half whole wheat, half all-purpose (white) flour, sweetened with molasses, and with no added oil, this bread already has a lot going for it nutritionally speaking. But the flavor is what makes it sing! The raisins and cinnamon make this a slightly sweet bread, but not enough to classify as dessert. Since this is a yeasted loaf, plan on at least 3.5 hours to allow for the raising and baking times. This bread makes the most heavenly toast!
Keeping it "McDougall Friendly" checklist:
- You can make this using 100% whole wheat flour with excellent results. If you do, double the kneading time to 10 minutes so the dough gets fully developed.