Raisin Pecan Bread

Raisin Pecan Bread
Nutrition Info
  • Serving size: 50g
  • Calories: 140
  • Fat: 5g
  • Saturated fat: 0
  • Carbs: 21g
  • Sugar: 6g
  • Sodium: 120mg
  • Fiber: 2g
  • Protein: 4g
  • Chol: 21g
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Raisin Pecan Bread can be made by anyone, anywhere! Utilizing a no-knead method, this bread will require an overnight fermentation time, resulting in an abundance of different flavors from the yeast, raisins, and pecans. If you are a lover of fruit and nut bread, this is the recipe for you!
  • 1 tsp Yeast
  • 1¼ C Water
  • 1 tbsp Oil
  • 1 tbsp Honey
  • 1 tsp Salt
  • 1¼ C Whole wheat flour
  • 1⅓ C Bread flour
  • 1 tbsp Gluten
  • 1 C Raisins
  • 1 C Pecans
  1. Mix everything in a large mixing bowl until a dough ball is formed.
  2. Please the dough ball into a bowl and place a cling wrap over the bowl. Leave overnight to ferment.
  3. The next morning, scrape the sides of the bowl via a scraper and form a dough ball.
  4. Place the dough ball onto a floured surface and using a little elbow grease, flatten.
  5. Fold flattened dough in half, then fold into a quarter.
  6. Place dough back into the bowl and ferment for 30 minutes.
  7. Repeat the folding again after another 30 minutes.
  8. After 90 minutes of ferment, shape it into a loaf.
  9. Preheat the oven for 425oF.
  10. Ferment for 20 minutes on a greased cookie sheet covered with a plastic sheet.
  11. Place a water bath in the oven and place the loaf into the oven.
  12. Bake for 30 minutes.
  13. Cool on a wire rack.
This formulation doesn’t require a mixer because the overnight fermentation results in total gluten hydration