Raisin No-Knead Whole Wheat Bread


Raisin No-Knead Whole Wheat Bread



“By posting this recipe I am entering a recipe contest sponsored by the California Raisin Marketing Board and am eligible to win prizes associated with the contest. I was not compensated for my time.”


I jumped on board to do this post when TheRecipeRedux and the people at CaliforniaRaisins.Org joined together co-sponsor a contest using California Raisins. The one clear thought in my mind was that the dish that I would create should have no added sugar. It kills me when I see recipes with California raisins as one of the principal ingredients and then they add over a cup of sugar to the recipe. Even in a recipe for cake that amount of sugar is overkill when using this delicious dried fruit.

When I was a kid my mother used to pack my lunches; usually a balogna sandwich a piece of fruit and a little box of raisins. The sandwich, as you may well imagine, made for dull and monotonous food; they piece of fruit was usually pretty good, but the California Raisins… they were my treat! Besides their succulent sweet taste, what I enjoyed about them, and still enjoy, is their plumpness and juiciness, and how they roll on my tongue.


California Raisins are not only tasty, they are a ideal food! Take look at the reasons below and you’ll see why:


  • Satisfy Your Sweet Tooth
  • All Natural
  • Dried in the Sun
  • No Added Sugar
  • Zero Fat
  • An Economical Dried Fruit
  • Cholesterol Free
  • Mess Free
  • 9% Daily Fiber and Potassium
  • 6% Daily Iron
  • Easy to Carry On-The-Go Snack
  • Delicious in Sweet or Savory Dishes


My most popular post ever is my favorite no-knead whole wheat bread, and considering the contest, I thought that the only thing better than that is raisin no-knead whole wheat bread. The bread itself is surprisingly tender for one that has two-thirds parts whole wheat flour, and this bread has no added sugar! It gets the sweet flavor and moistness from the California Raisins. I’m sure that you’ll love this delicious bread. It can be served alone with coffee (Neufchatel cream cheese optional), with breakfast, or as a side dish with meals. However you choose to eat it you’ll enjoy it.


Additional Links:





Raisin No-Knead Whole Wheat Bread

Prep Time: 6 minutes

Cook Time: 42 minutes

Total Time: 18 hours

Yield: 24 one ounce servings

Raisin No-Knead Whole Wheat Bread

Don't let the number of hours it takes to make this bread scare you away. It takes only three minutes to prep, and another 3 minutes later on to shape the dough. The dough is left unattended the whole time. Nothing could be easier!


  • 2 cups whole wheat flour (I use King Arthur Whole Wheat Flour)
  • 1 cup white flour
  • 1-½ cups plus 2 teaspoons water (Temp. 55° to 65°; best with a liquid measuring cup)
  • 1-½ teaspoons salt
  • 1 teaspoon cinnamon
  • ½ plus 1/8 teaspoon yeast
  • ¾ cup California Raisins
  • 1/3 cup chopped walnuts, *optional


  1. Mix all the ingredients in a bowl just until they are thoroughly combined. If the dough feels dry, add a teaspoon or two of water until it feels somewhat sticky. Cover the bowl with plastic and set the bowl aside for 15 to 18 hours.
  2. After the fore mentioned time has passed, dust a tea towel or light cotton kitchen towel with a good coat of flour and sprinkle it with oat bran. Set this aside.
  3. Lightly flour the counter top and use a spatula to remove the dough from the bowl and let it drop onto to the counter top. Stretch the dough out lengthwise and fold the dough over on itself as you fold a letter. Loosely form it into a ball, place it on the towel, fold the flaps in and let it rest about 1-1/2 hours, or until it has doubled.
  4. After one hour place the pot in the oven with the lid on, and pre-heat the oven to 475° for 30 minutes.
  5. Place 2 cookie racks on the counter; one is for the lid and the other is for the pot. Take the pot out of the oven and set it on the first cookie rack, remove the lid and place it on the second cookie rack. Drop the dough from the tea towel, seam side up into the pot. Cover the pot, place it back in the oven and set the timer for 30 minutes.
  6. After the 30 minutes is up, remove the lid from the pot and place it on a cookie rack to cool. Set the timer for another 12 minutes and continue to cook the bread.
  7. When the timer goes off, take the pot out of the oven and use a large spatula to remove the bread and place it on the cookie rack. Let it cool about 15 to 20 minutes before slicing into it. Waiting to taste it is the bread is the hardest part, but if you slice into it too early the bread will not finish cooking properly.

Raisin Bread with Neufchatel

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5 Spice – Lower Sugar Zucchini Bread

5 Spice - Lower Sugar Zucchini Bread


OK, today I’ve go a special treat. It’s 5-spice – lower sugar zucchini bread. It’s delicious! Sometimes a person will have a special recipe that they hold a love/hate relationship with. They love the way the food item tastes and they love the way it makes them feel when they eat it, but they hate all the unnecessary fat, calories and guilt they feel after eating that “special” food. I had two people approach me recently, asking for reduced sugar zucchini bread recipe. They were both were having a difficult time finding a good zucchini bread recipe that was both low in sugar and still tasted good.

I do take recipe reduction requests and I was glad to help out, so the following recipe is the result of the effort. My two sons both really liked it, but the younger son—I admit—did pull out the raisins. (There will come a day when he’ll eat them and enjoy them, but I won’t happen if I don’t include the raisins in his food from time to time.) The bread is moist, sweet, mildly spicy, and easy to make. Let me know if you have a family recipe that needs updating. I’d be happy to take a look at it to see what can be done to change it into a recipe that’s better for your healthy eating habits.

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You may be interested in these related Amazon items:KitchenAid Mixer, CIA Wire Cooling Rack

Disclaimer: Please note that some of the links above are affiliate links and I will earn a commission if you purchase through those links. I use all of the products listed below and recommend them because they are products that I find useful.

5 Spice – Lower Sugar Zucchini Bread

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

12 to 15 slices

5 Spice – Lower Sugar Zucchini Bread

Total added sugar is 2/3 cup.


    Dry Ingredients:
  • 1 cup whole wheat flour
  • ¾ cup white flour
  • 1/3 cup turbinado sugar, or brown sugar
  • ½ teaspoon kosher salt
  • 1-½ teaspoon Chinese 5-Spice powder
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • Wet Ingredients:
  • 2 eggs
  • ¼ cup apple sauce
  • ¼ cup olive oil
  • 1/3 cane sugar, or turbinado sugar
  • 1 teaspoon vanilla
  • Add-ins
  • 1-1/2 cups grated zucchini
  • ¼ cup diced apricot
  • ¼ cup dark raisins
  • ½ cup chopped pecans


  1. Place 2 eggs and 1/3 cup cane sugar in a mixer work-bowl and beat on high for 10 to 12 minutes, until it is a light yellow color and it has doubled in volume.
  2. Mix together the spices, flour and the brown sugar. Whisk them together well, and then add the raisins and the finely diced apricot. Stir to coat the fruit with the flour and to separate the pieces.
  3. Slowly add the olive oil and the applesauce to the egg mixture, and then fold in the zucchini and the flour mixture.
  4. Pour the batter into an olive oil greased and floured 9x4-1/2 inch bread pan. Bake at 375° about 60 minutes, or until an inserted toothpick comes out clean.

5 Spice Zucchini Bread 2

Whimsy Wednesdays, Full Plate Thursday, Showcase Your Talent Thursday, Week-end Re-treat, Not Your Ordinary Recipes

Pumpkin Sandwich Bread

Pumpkin Sandwich Bread

Pumpkin Sandwich Bread


Why I ever stopped making pumpkin sandwich bread at Thanksgiving I’ll never know. But this year it’s back on the menu. When I was little my dad liked to eat the Thanksgiving meal early in the day, at 4:00 p.m. Eating in the early afternoon gave him enough time to digest the meal, and later work up enough appetite to enjoy a turkey sandwich with the leftovers.

I understand why dad was so anxious to eat his turkey sandwich, so much so that he couldn’t wait until the following day. Turkey sandwiches taste good! But what is even better is a turkey sandwich made with pumpkin sandwich bread. I’ve already  baked a couple of loaves and frozen them so I don’t have to mess with it before the big T-day. It will be hectic enough with all the other dishes to make and relatives to talk to.

If you have ever had King’s Hawaiian bread you might be able to imagine how soft and tender this bread turns out—minus the sugar. There is no added sugar in this recipe, but it is naturally light and sweet. And another great thing about this yeast bread is that it makes really delicious French toast, and/or bread pudding. It is equally satisfying in a savory dish, like the turkey sandwich, breakfast casseroles, or made into garlic and herb croutons, and whatever else you can imagine. Don’t be afraid of making bread. Even your worst loaf will probably taste better than store bought bread. Give it a try!

Pumpkin Sandwich Bread

Prep Time: 12 minutes

Cook Time: 30 minutes

Total Time: 3 hours

2 10 by 5 pans

Pumpkin Sandwich Bread


  • 2 tablespoons dry yeast (Not quick rising)
  • ½ cup water ( 90° to 110°)
  • 2 teaspoons kosher salt
  • 2 tablespoons olive oil
  • 2-3/4 cup pumpkin puree (consistency of baby food)
  • 1 cup whole wheat
  • 5 cups plus 2 tablespoons white flour bread flour
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1 egg white (to glaze the top of the bread)


  1. Place the yeast in the mixing bowl of the machine mixer and add ½ cup water; the water temperature should be between 105° and 110° F. Whisk it well.
  2. Add the oil and the pureed pumpkin, put the mixing paddle on the mixer and beat on low about 30 seconds.
  3. Mix the dry ingredients in a separate bowl and then add them to the ingredients in the mixing bowl: 1 cup whole wheat flour, 2 teaspoons salt, 5 cups plus 2 tablespoons white bread flour, ¼ teaspoon ground nutmeg and ¼ teaspoon ground cardamon. Beat another 30 seconds.
  4. Remove the mixing paddle and put on the dough hook. Allow the machine to knead the dough for 7 to 8 minutes, or until the dough is smooth and elastic. The dough may be tacky, but it should not be sticky. If it is sticky, add in a little more flour.
  5. Remove the dough from the workbowl, roll it into a ball and place it in a large, lightly greased bowl—olive oil works well for this. Cover with plastic and let it rise until it has doubled, about 1 hour.
  6. While the bread is rising, prepare the pans by lining them with parchment paper. Allow enough paper to extend about 1-1/2 inches over the height of the sides of the pan. Lightly oil the paper.
  7. After the dough has doubled, divide it in half, shape the loaves, and place them in the parchment lined pans. Allow the dough to rise again until nearly doubled, about 45 minutes. When they have almost doubled, pre-heat the oven to 375°, and place a rack in the middle of the oven.
  8. Before you bake the bread, beat the egg white with a fork and use a pastry brush to brush the egg white over the top of the loaves.
  9. Bake the bread about 30 minutes, or until an instant thermometer registers about 190° F.
  10. When the bread is done, take it out of the oven. Use the parchment flaps to lift and remove the bread from the pans, and then place the bread on a cookie rack to cool. Discard the parchment.

If you are making the bread by hand, start by mixing in 4-1/2 cups of the dry ingredients, and then turning it out onto the work surface and then slowly adding in the remaining dry ingredients.

This recipe Makes two loaves for 2, 10 x 5 pans, or 2, 9 x 5 pans with a little left for a small 6 x 3-1/2 pan.


And I’m sure you’ll also love my favorite no-knead.


This recipe is posted at Tuesday Talent Show, Slightly Indulgent Tuesday, and Pinceptive Blog Hop

My Favorite No-Knead Whole Wheat Bread

No-Knead Whole Wheat Bread

No-Knead Whole Wheat Bread


I’ll be forever indebted to Mark Bittman, NY Times food editor, for bringing light to the world when he published an article about Jim Lahey from the Sullivan Street Bakery, and his “minimalist bread making technique.” I don’t love this bread just because it requires no kneading. I love it because of the hard crispy crust and the soft spongy crumb. It’s remarkably close to many European style brick oven round loaves. One loaf in particular that comes to mind is the Spanish hogaza. After I made the first loaf following Jim’s method I went straight out and bought his book My Bread.

I’ve been baking bread for a long time: muffins and quick breads, challah, black bread, rye, white sandwich, French bread, bagels, sour-dough breads, whole grain, and whole wheat …you get the idea. After discovering Jim’s method I was satisfied that I’d found the perfect bread. It’s easy to make and absolutely soul satisfying to eat.

Jim has a recipe in his book for whole wheat, but it only has a small amount of whole wheat in proportion to the white flour, so I created a modified version, making a larger loaf that calls for 100% whole wheat.

Time is an important factor for this type of bread. I’ve found that the longer it sits, the better the flavor and tenderness of the crumb. I used to let the bread sit 12 hours before letting it rest a second time, but now I let it sit 18 to 20 hours. (WARNING-the dough will be wet and difficult to handle. This is normal.) For example, if I start at 5:00 pm and it will be done by 3:15 in the afternoon. Watch the videos. You may never buy bread again! In this video Jim Lahey shows Mark Bittman how to make his no-knead bread. And see this video where I make the bread.


Prep Time: 3 minutes

Total Time: 15-20 hours

Yield: 2 pound loaf


Equipment needed:

A 5-quart Dutch oven (Le Creuset, cast iron, or ceramic Dutch oven)

Important Note – Remove the handle of your ceramic pot if it is not ceramic or cast iron, or the high temperature will melt it. Also, the oven may change the color of your Le Creuset pot. It happened to my brother’s.


4 cups whole wheat flour (I use King Arthur Whole Wheat Flour)

2 cups water (Edited 5/10/13. Use a liquid measuring cup. You may need to add a couple extra teaspoons of water as you mix the water in to the flour.)

2 teaspoons salt

3/4 teaspoon yeast  1/2 plus 1/4 


1) Mix all the ingredients in a bowl just until they are thoroughly mixed. Cover the bowl with plastic and set the bowl aside for 12 to 18 hours.

Mix the Ingredients

Mix the Ingredients

2) After the first rising, lightly flour the counter top and use a spatula to remove the dough from the bowl and put it on to the counter top. Fold the dough over on itself from left to right, turn the dough 90° and fold it again.

Fold the dough over itself two times

Fold the dough over itself two times

Lightly shape and dough into a ball and place it on a well-floured tea towel. Fold the towel flaps over the dough to cover, and let it rise for an hour and a half.

Place the dough on a well floured tea towel

Place the dough on a well floured tea towel

3) Allow the dough to continue rising on the counter top while you heat the oven. Turn the oven temperature on to 475° and put the covered pot on the middle rack in the oven. Let it the pot and the oven warm for 30 minutes.

4) Set out 2 cookie racks; one for the lid and one for the pot. Take the pot out of the oven and set it on the first cookie rack, remove the lid and place it on the second cookie rack. Slide the dough off the tea towel and into the pot. Cover the pot, place it back in the oven and set the timer for 30 minutes.

Drop the bread into the Dutch oven

Drop the bread into the Dutch oven

5) After the 30 minutes is up, remove the lid from the pot and place it on a cookie rack to cool. Set the timer for another 12 to 15 minutes and continue cooking the bread.

6) Take the pot out of the oven and use a large spatula to remove the bread. Let it cool on a cookie rack about 15 to 20 minutes before cutting into it. Waiting to taste it is the hardest step part, but if you cut into the bread too early it will not finish cooking properly.

Use a large spatula to remove the bread from the pot

Use a large spatula to remove the bread from the pot


*Note – Jim cooks the bread an extra 20 to 30 minutes, but I find that it gets too burned. The trick will be baking the right amount of additional time so the crust stays hard and crispy without burning the bottom and top of the bread too much.

Have fun with this bread and then experiment with different flavors or additions to the dough.


The following are sites where people have done Jim’s recipe or a variation of it:

http://kitchenconfidante.com/simple-sundays-no-knead-bread-recipe  original recipe
http://www.breadtopia.com/sourdough-no-knead-method/   A sourdough bread
http://blogs.babble.com/family-kitchen/2012/02/22/no-knead-cheese-bread/  A bread with added cheese
http://www.macheesmo.com/2009/10/olive-bread/ A version with added olives

You may also be interest in this video:
http://www.youtube.com/watch?v=4LaODcYSRXU  Bread revisited with Mark Bittman with Jim Lahey. Mark wants a faster no-knead bread.
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Recipe: Bread with Tomato

Bread with Tomato

Bread with Tomato

My husband has an amazing summer job. He takes students from Arizona State University (ASU) to León,  Spain. In this four-week program the students take Spanish classes and engage in cultural excursions.

La Sagrada Familia

La Sagrada Familia

This past week-end the group travelled to Barcelona to experience the sights and sounds it has to offer:  the Picasso Museum,  the Barceloneta beach,  and the Modernistic architectural visions of Antonio Gaudi,  whose works include the cathedral La Sagrada Familia,  el Parque Güell and La Pedrera,  among others.

La Pedrera

La Pedrera

Among the things I enjoy most is trying the food.  One interesting food item is bread with tomato,  or pan con tomate,  which is something comparable to Italian bruschetta. It’s toast that is spread with natural tomato pulp, and it’s typical of the Catalonian region,  but the practice is now more wide-spread in Spain. Bread with tomato is extremely easy to make and people eat it at any time of the day or night,  for breakfast,  lunch,  dinner,  tapas,  and snacks.



Preparation Time:  5 minutes

Yield: 1


Market La Boquería

La Boquería Market

2 slices firm bread (French,  sourdough,  whole wheat, etc.)

1 ripe Roma tomato

1 tooth garlic

olive oil



1)  Toast the bread.

2)  Cut the garlic in half and rub it over the toast.

3)  Place the tomato on the counter and place your hand over it. Roll the tomato back and forth under the palm of your hand to soften up the pulp. Cut the tomato in half,  remove the most of the seeds and discard them. Spread the softened pulp over the toast

4)  Drizzle a little olive oil over the toast and then lightly salt the bread.

Recipe: Easy No-Knead Whole Wheat Bread

If you like to bake bread and even if you don’t, you’ll love this healthy whole wheat bread recipe because it’s so easy.  I adapted this no-knead  bread recipe from the New York Times, that was adapted from Jim Lahey’s recipe at the Sullivan Street Bakery . Their recipes involve a two-step process that has a short second rising. My recipe cuts out the second rise–all you have to do is mix the ingredients, wait 8 -10 hours, turn it out on a baking sheet and bake. This whole grain, whole wheat recipe has been substantially changed from the original. I’m sure most baker’s would scoff for leaving out the second rising, which makes it lighter and more airy; but, I find the denseness of this whole wheat bread tasty and interesting, somewhat dense like pumpernickel, and it gets the kid’s seal of approval. Besides, it’s so easy!


No-knead whole wheat bread

Photo by Mireya

4 cups whole wheat flour

2 cups water

1/4 teaspoon dry yeast

1 teaspoon sea salt

cornmeal (for dusting the baking sheet)

For Topping:

2 -3 teaspoons olive oil (*optional)

1 1/2 teaspoons dried herb (basil, oregano, anise, it’s up to you).

1/2 teaspoon coarse kosher salt


Preheat the oven to 400°

  1. In a bowl, mix together the flour, water (105°-115°), yeast, and 1 teaspoon sea salt. Cover the bowl with plastic and let it sit out on the counter for 8 to 10 hours (I usually mix it at night and bake it in the morning).
  2. When you are ready to bake, dust the sheet pan well with cornmeal so the bread won’t stick to it. Use a scraper or spatula and gently turn the dough out onto the sheet pan, trying to keep it in a nice ball or oval shape.  Brush with the olive oil and sprinkle on the coarse kosher salt and the herbs. Bake for 45 minutes.
  3. When it’s done, cool on a cookie rack to allow air flow underneath the bread.

This is delicious with fresh homemade celery puree!