Best Whole Foods Breakfast: Whole Wheat Raisin Bread with Sesame Seeds


This whole wheat raisin bread is a great way to start the day.

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Makes 1 large loaf (12 slices)
Bake this whole wheat raisin bread on a baking stone if you can; it comes out light and rustic—excellent fresh out of the oven or toasted. Serve with fresh cantaloupe or similar bright-fleshed melon.

  • 1 tablespoon yeast
  • 1 1/3 cups water
  • 2 tablespoons honey
  • 1 extra-large egg, lightly beaten
  • 1 teaspoon salt
  • 1 1/4 cups whole wheat flour
  • 1/2 cup vital wheat gluten
  • 1/2 cup hulled sesame seeds
  • 1/2 cup raisins
  • 1 3/4 to 2 cups bread flour
  1. If using a bread machine, add the ingredients as instructed in your owner’s manual; process immediately (don’t use a delayed cycle) because of the egg.
  2. If mixing by hand, dissolve the yeast in the warm water and allow to set for 5 minutes. Add the remaining ingredients in the order listed. Knead, allow to rise, and punch down as in the Walnut-Flax Rye Bread recipe, on page 60.
  3. After setting the dough on a baking stone for its final rise, preheat the oven to 400°F. Bake as for Walnut-Flax Rye Bread, reducing heat to 350°F after 10 minutes. Remove from the oven when the crust is golden and the loaf sounds hollow when tapped.

Nutritional contents per serving ( 1/12 loaf): Calories 217; Total fat 4.1 g; Saturated fat 0.6 g; Cholesterol ~30 mg; Sodium 210 mg; Total carbohydrate 37 g; Protein 9 g;

Cornelia Carlson holds a doctorate in biochemistry and is an avid grower and user of herbs. She is the author of(Berkley, 1996). She writes from her home in Tucson, Arizona

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