Raisin Walnut Beer Bread

Fresh fennel seeds and chopped walnuts season this flavorful bread.
  • Yields 2 loaves
  • Details


    • 1 1/4 to 2 1/4 cups warm beer (10 to 18 ounces)
    • 2 1/4 cups bread flour
    • 3 cups light rye flour
    • 2 1/2 teaspoons salt
    • 2 tablespoons margarine
    • 2 tablespoons compressed fresh yeast (1 1/4 ounces)
    • 1 cup California raisin paste*
    • 1 1/4 cups chopped walnuts
    • 1/4 cup fennel seeds


    Preheat oven to 375°F. Open beer and allow to stand until warm and flat. Lightly oil 2 loaf pans. Set aside.

    Sift flours and salt into mixing bowl and rub in margarine. Make a well. Add yeast, beer and raisin paste; mix to pliable dough. Stir in walnuts and fennel seeds. Turn onto floured work surface and allow to rise. Punch down and allow to rise again. Punch down and knead until smooth. Divide into 2 equal pieces. Shape into rounds; cover and let rest for 20 to 25 minutes. Reshape and cut lattice on top. Allow to proof for 30 to 35 minutes. Bake at 375ºF for 25 to 35 minutes. Turn onto wire rack to cool.

    Note: Commercially prepared California raisin paste is available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (2 cups natural raisins) until very finely chopped and smooth.

    Nutrition Facts Per Serving

    Calories 190 (25% from fat); Total Fat 5g (sat 0.5g, mono 1.5g, poly 3g, trans 0g ); Cholesterol 0mg; Protein 4g; Carbohydrate 30g; (Dietary Fiber 3g; Sugars 10g; ); Iron 1mg; Sodium 260mg; Calcium 32mg; Potassium 182mg

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