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!

Raisin Pecan Bread


  • 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 425°F.
  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.

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