Walnut Raisin Bread Recipe

This is a recipe for bread machines. This is the breakfast bread I am making today.

1.5 cups of water
1/4 cup of blackstrap molasses
3 tablespoons sugar
2 tablespoons cinnamon
3 tablespoons of coconut oil
1/4 cup vital wheat gluten
3 cups of whole wheat flour
1 cup of bread flower
2 teaspoons starter yeast. (If you maintain a mother, add a 1/4 to 1/2 cup of your mother to the mix)
1.5 teaspoons salt

2 cups of finely ground walnut (Or 1 cup of roughly chopped walnuts)
2 cups of raisins

Add the water, sugar, molasses and coconut oil to the machine. I prefer to use hot water so the coconut oil will melt. Then add the wheat gluten. The molasses and sugar will feed the yeast so you can sub out the bread flour if you prefer with whole wheat. Add the finely cut walnuts (they should be nearly as fine as flour. When the walnuts are this fine it will minimize interference with gluten development) and the cinnamon, salt and the yeast. If you have roughly cut walnuts (bits and halves) then add later in the cycle after the initial loaf is formed. Most home bread makers have a cycle where fruits and nuts can be added. Then add the salt and the yeast. Once the bread maker reaches it’s nut cycle (honestly I don’t know what else to call this) which for my Zojirushi Bread Machine is about 15 minutes after starting, add nuts and raisins. The only real gotcha on this recipe is deciding to add the nuts at the beginning or the extra ingredient cycle. Don’t add larger nuts at the beginning as that will interfere with development of the gluten.