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1-1/2 Pound Loaf (16 Servings)
Servings
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Make Whole Grain Raisin Bread ahead of time and enjoy a fruit filled bread throughout the week. This absolutely delicious bread makes for a yummy snack, or even could be used for toast, sandwiches, or French toast.
Ingredients
- 3 Teaspoon(s) quick-rising yeast
- 1-1/2 Cup(s) Bread Flour
- 1-1/2 Cup(s) Whole Wheat Flour
- 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
- 1/3 Cup(s) SUNFLOWER SEEDS
- 2 Tablespoon(s) firmly packed brown sugar
- 2 Tablespoon(s) Kretschmer® Wheat Germ (any flavor)
- 1-1/2 Teaspoon(s) Salt
- 1-1/2 Cup(s) Buttermilk
- 1 Egg, lightly beaten
- 2 Tablespoon(s) butter or margarine, melted
- 1/2 Cup(s) raisins
Cooking Instructions
- Bring all refrigerated ingredients to room temperature by letting them stand on counter about 30 minutes.
- Place yeast in bread machine pan according to directions in manual.
- In medium bowl, combine both flours, oats, sunflower seeds, sugar, wheat germ and salt; mix well.
- In separate bowl, combine buttermilk, egg and melted butter; mix well.
- Place dry ingredients and buttermilk mixture in bread machine pan according to manual.
- Select white bread and light crust settings.
- Add raisins to bread dough partway through kneading cycle as directed in manual.
- Remove bread from pan to wire rack.
- Cool completely before slicing.
Key Products
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