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Sweet Whole Wheat Bread

Author: Toni Anderson


  • 2 tablespoons of orange juice
  • 2 tablespoons of water
  • 2 tablespoons of olive oil
  • 1 tablespoons of honey
  • 1/4 cup of raisins packed
  • 2 tablespoons of firmly packed dark brown sugar
  • 3/4 cup of milk lukewarm
  • 2 cups fresh milled whole wheat flour
  • 1/4 cup medium or white rye flour
  • 1 cups unbleached flour
  • 1 1/3 teaspoons salt
  • 1 tablespoons instant yeast


  • In a blender or food processor blend together orange juice, water, oil, honey, raisins, and brown sugar until the raisins look like little specks.
  • Set aside.
  • In a mixing bowl mix warm milk and yeast.
  • Then add orange juice mixture.
  • Mix together for about 30 seconds.
  • With the mixer on low, slowly add the salt and then the flours.
  • First add rye, then unbleached, then wheat. Do not add all the wheat at once. Add it slowly until you get the correct “bread-like” consistency.
  • Knead for about 10 minutes.
  • Let the bread rise in a warm location until doubled. This could take up to an hour and a half.
  • Punch down and shape into a loaf. I braided my loaf and it turned out really pretty.
  • Let rise for another hour.
  • Bake at 375 degrees for 30 minutes or so.
  • Brush the crust with butter and serve.
  • This bread tastes even better if you have a little helper to measure all the ingredients and turn on the mixer for you.