Naturally Sweet: Whole Wheat Raisin Bread (No Sugar or Dairy!)

Video Description

Craving a healthy, wholesome slice of bread? This delicious whole wheat raisin bread is naturally sweet and completely free of added sugar and dairy! This recipe is easy to follow and the results are consistently amazing. It's the perfect bread for toasting, slathering with butter, or enjoying on its own, that makes it perfect for breakfast or a guilt-free snack. Timestamps 0:00 Preview 0:14 Dry yeast activation 0:58 Combine ingredients 1:25 Mixing the dough 2:54 First set of stretch and folds 3:51 Second set of stretch and folds 4:57 Third set of stretch and folds 6:01 Add the raisins 8:18 Pre-shaping into a ball 8:56 Shaping the loaf 10:18 Scoring the loaf 10:52 Baking the bread 11:04 The big reveal! Proofing active dry yeast: Ingredients: 1) Yeast: 1 Tbsp (17g) active dry yeast 2) Sugar: 1/2 Tbsp (8.5g) granulated sugar 3) Water: 1 cup(220ml) lukewarm water (105–115°F) Recipe: Whole Wheat Raisin Bread Ingredients: 1) Flour: 3 cups (360g) whole wheat flour 2) Salt: 1 tsp (6g) sea salt 3) Yeast: 1 cup proofed of 1 Tbsp active dry yeast 4) Optional: 1/2 Tbsp (8.5g) olive oil Instructions: 1) Prep the raisins: Place the raisins in a small bowl and cover with hot water. Let them sit for 10–15 minutes, then drain completely. This prevents them from burning during baking. 2) Activate the yeast: In a separate small bowl, mix the warm water, yeast and a pinch of sugar. Let it sit for 10 minutes until it becomes foamy, indicating the yeast is active. 3) Combine ingredients: In a large mixing bowl, combine the whole wheat flour and salt. Add the yeast mixture. Mix until a shaggy dough forms. 4) Optional: Add olive oil to the flour mixture. 5) Stretch & Fold: Cover the bowl and let it rest for 30-40 minutes. Then, perform a set of stretch-and-folds, repeating every 30-40 minutes for a total of three times. 6) Proof Overnight: After the final fold, cover the dough and refrigerate for a minimum of 8-12 hours. 7) Add the raisins: Inside the bowl add the raisins and knead the dough for 5–8 minutes to evenly distribute the raisins. 8) Pre-shape the loaf: Turn it out onto a lightly floured surface and gently perform a pre-shape to make the dough into a ball, cover it and let it rise for 15–20 minutes. 9) Shape the loaf: Place the shaped dough, seam-side up, into the prepared, floured banneton, lightly dust the top of the dough with more flour, if desired. 10) Cover the banneton let the dough proof in the refrigerator for 3-4 hours Place the loaf in a greased loaf pan, cover it, and let it rise for another 30–45 minutes. 11) Bake: Preheat your oven to 350°F (175°C). Bake for 40–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. 12) Cool: Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely. If you enjoyed this healthy baking recipe, give this video a thumbs-up and subscribe for more delicious, wholesome ideas! What should I bake next? Let me know in the comments below. 👇 Hashtags: #WholeWheatRaisinBread #HomemadeBread #BakingFromScratch #HealthyBaking #BreadRecipe #EasyBaking #RaisinBread #WholeWheat #ComfortFood #BakingVideo #FoodTube #BreadLoaf #BakeWithMe #HomemadeGoodness #VeganBaking #WholeWheatBread #VeganRecipe #BakeWithMe #PlantBased #HomemadeBread