Multigrain Raisin Bread - 1-1/2 Pound Loaf

This is a low-rising, dense bread that's perfect with a homemade soup or sliced and made into open-faced sandwiches.


  • 1 cup plus 2 tablespoons warm water
  • 2 tablespoons vegetable oil
  • 3 tablespoons honey
  • 2 cups bread flour
  • 3/4 cup whole wheat flour
  • 1/3 cup quick oatmeal toasted
  • 2 tablespoons cornmeal
  • 2 tablespoons wheat germ toasted
  • 2 tablespoons powdered dry milk
  • 1-1/4 teaspoon salt
  • 2-1/4 teaspoons bread machine yeast
  • 1 cup Sun-Maid Natural Raisins
  • Directions:

    MEASURE carefully, adding ingredients to bread machine pan in the order recommended by the manufacturer.
    SELECT sweet or basic/white cycle.
    USE light or medium crust color.
    ADD raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends.
    REMOVE baked bread from pan and cool on wire rack.

    Note: This is a heavy, dense lower-rising loaf of bread. If you prefer a higher-volume, lighter bread, replace 1 or 2 tablespoons of the bread flour with gluten (available in specialty supermarkets).

    Makes 8 servings (each 1 pound loaf).

    Nutrients per serving:
    205 calories, 6g protein, 41g carbohydrate, 3g fat, 2g dietary fiber, 230mg sodium, 2mg iron.