Ingredients

  • 3 Pounds 5 ounces bread flour
  • 11/2 Ounces dry active yeast
  • 11/4 Cups rolled oats
  • 6 Cups cold water
  • 12/3 Tablespoons salt
  • 33/4 Cups California golden raisins, plumped and drained
  • 3/4 Cup (3 1/2 ounces) pine nuts, lightly roasted
  • 1 Cup hazelnuts, chopped and roasted
  • 1 Pound mixed whole grain cereal, e.g. muesli or granola

Procedure

Combine flour, yeast, rolled oats, water, and salt in mixer bowl; mix well. Turn onto floured board and knead to smooth, elastic dough. Reserve 8 to 10 ounces of this dough for decoration. Then, add raisins and nuts to remaining dough during last 2 minutes of kneading. Roll out reserved dough to about 1 inch thick and keep in refrigerator.

To shape, allow remaining dough to stand about 40 minutes. Divide into 5 pieces of 1 pound each and 60 pieces of 1 ounce each. Shape into rounds and let rest 30 minutes. Punch down and reshape again in rounds. Repeat; then roll out flat. Moisten top of large rounds and dip in cereal; place on baking tray. Shape small pieces round and attach 10 pieces on each loaf. Dust small pieces with bread flour. Cut grape leaf shapes from reserved plain dough and arrange on top of loaf. Proof about 40 minutes at 100ºF and 70% humidity. When almost doubled, eggwash the leaf and bake in oven with steam at 410ºF for 15 minutes. Reduce heat to 375ºF and bake 15 minutes more. Loaves will sound hollow when done. Remove to wire rack and cool.

Nutrition Facts Per Serving

Calories 180 (Calories from Fat 18%); Total Fat 3 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 200; Potassium 128; Total Carbohydrate 33; Dietary Fiber 3; Sugars 9; Protein 5; Calcium 17; Iron 2;

Try Another Recipe

Pan Seared Scallops and Caramelized Cauliflower with Raisin Butter Sauce

All Recipes

There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
View All Recipes
Raisins are excellent food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.