1. Four (4) hours before mixing, combine water, yeast and cereal in 40-quart mixing bowl. Ferment for 4 hours.
  2. In another bowl, combine raisins with water to cover and soak for 5 minutes. Drain for 5 minutes and let stand for at least 1 hour more.

Final Mixing:

  1. Mix sponge, flour, yeast, salt and ground raisins on medium speed for 8 minutes. Let rest 20 minutes.
  2. With paddle, add and gently incorporate raisins and hazelnuts. Let dough rest 1 hour.


  1. Scale into 1 pound 11 ounce pieces and shape into rounds. Proof in proof box until 3/4 proofed.
  2. Remove rounds from proof box onto parchment-lined baking sheet. Score as desired and bake at 400ºF for 30 minutes

Nutrition Facts Per Serving

(Calories from Fat %); ( );

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Raisins are great food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- by James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.