Friday, August 27, 2010

Whole Wheat Raisin-Walnut Artisan Bread


My Mom purchased a La Cloche for me several years ago and I have loved making delicious Artisan bread in it. What I love about making your own bread this way is that it only uses 1/4 tsp. instant yeast and ferments overnight for a much better, healthier bread. This Whole Wheat Raisin-Walnut Artisan Bread tastes so delicious!  You can purchase a La Cloche from Breadtopia.  I also have a Danish Dough Whisk for stirring the ingredients together. This bread is so simple with few ingredients.  I like to make 3 loaves, one to eat while warm, one to save for sandwiches and the other to give away:) When making a loaf for sandwiches, leave out the raisins and walnuts.
View video instructions on Breadtopia for a basic artisan bread in the La Cloche.  I have cut down on the salt, put equal amounts of whole wheat flour to unbleached flour as well as adding raisins & walnuts. Sooo....yummy. Breadtopia has a lot of different recipes for all kinds of yummy breads on their website.  Add in the raisins & walnuts after you have formed the dough.


Ingredients for No Knead Whole Wheat Raisin-Walnut Artisan Bread:
 (Printable Recipe)

1 1/2 cups whole wheat white flour
1 1/2 cups unbleached white flour
1/4 tsp. instant yeast
1 1/4  tsp. salt
1 1/2 cups purified or spring water
1 cup raisins
1/2 cup chopped walnuts (I like mine a little chunky to notice them in the bread)

Mix together the dry ingredients.
Mix in water until the water is incorporated. Dough should be sticky.
Fold in raisins & walnuts.
Cover with plastic (I use plastic shower caps) and let sit overnight on counter.
In the morning transfer dough to floured board and flatten into a rectangle and fold in thirds. Use enough flour to form dough and shape into ball.
Transfer to well floured bowl or basket for proofing . Cover with towel and let rise about 1 1/2 hours.
Bake in covered La Cloche or Dutch oven preheated to 500 degrees for 30 minutes.  La Cloche should gradually heat along with the oven when preheating.  Let bread cool completely on rack.  Let La Cloche cool down with the oven.  You want to prevent extreme temperature changes with the La Cloche to prevent cracking.  You do not need to wash your La Cloche.
To watch video on how to make this bread click the link below:
No Knead Bread 


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15 comments:

  1. Your artisan bread is amazing! Even though I have everything to make it, I dont think it is ever as perfect as yours! This is by far my favorite way to have bread...
    I am TOTALLY making this tonight with the reaisins and walnuts! I cant wait for it! Awesome awesome recipe!! You are amazing!

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  2. Hi Debbie!!
    yeah! I love Raisin-Walnut bread so much, your bread is awesome perfect! you make me hungry! yummy!I know your bread is always delicious I really miss your foods.xoxo ;)

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  3. Morgan, thank you! Let me know how your bread turns out. I want to see pictures:)This bread was so delicious!

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  4. Lay, you would love this bread-I wish you could try it. When you come back to visit from Japan, I will make it for you:)XOXO

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  5. This bread looks yummy! How much raisins and walnuts do you use, and when do you put them in?

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  6. Veganhomemaker-Thank you for stopping by. I added the amounts on the raisins and walnuts to the recipe (Thank you for asking). I use 1 cup raisins and 1/2 cup walnuts and add them in after I have stirred in the water. I also just added the Breadtopia Video to this post. This video was very helpful when I first started making these breads. Good luck! I would love to see pictures:)

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  7. Thank you for responding so quickly. I love your blog. It's a nice change to read a vegan blog written by someone my age.lol

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  8. Does your Mom have a blog too? That would be wild.

    The bread looks really gorgeous. I would probably taste good w/the Vegan Chick'n Salad.

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  9. Alright lady, my bread is made and proofing as we speak! I will bake it tonight. Cant wait, it is going to be deeeeeeeeeeeelish!!!!!
    Shen- Yep, my Grandma does have a blog!! :) She is the original cook of us all, and its totally in her soul! And she has the biggest cookbook collection I have ever seen!!!

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  10. Shen-Thank you for your nice comments. The bread is so yummy...I have been munching on it for days now. It's good just plain because of all the flavor. My Mom does have a food blog and she would love it if you stopped by-http://tastytidbits1.blogspot.com/ She has always had tons of fruits, vegetables and home cooked food around. Morgan is right, she does have the biggest cookbook collection around.

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  11. Morgan, I NEED PICTURES of your bread after you make it. I made another loaf today and gave it away. It turned out so good.

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  12. I am getting ready for the second rise (1.5 hours) and then baking. I will take pics for sure!!!!

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  13. My bread turned out AMAZING! I looooove it! I will upload a picture of it to your facebook page tomorrow morning! Love you!! xoxo

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  14. Morgan, I am so glad your bread turned out so good. I can't wait to see the picture:)

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  15. Hi Debbie, thanks for dropping by my blog and leaving a nice comment. Now I see where Morgan get's all of her awesome skills from. ;) I'm super intrigued by this La Cloche clay baker, and it is officially on my wish list. So glad you posted this!

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