whole grain bread with cranberry and walnut whole grain bread with cranberry and walnut Israeli Kitchen Photo: Irina Mos/Shutterstock

Whole wheat oatmeal bread with walnuts and raisins

Simple white bread can't compare to this rich and fragrant loaf stuffed with goodness.

  • Yield: 2 medium loaves or 6 rolls
  • Prep time: 2 hours, 15 minutes
  • Cook time: 45 minutes

Husband tells me that his late grandmother, who lived until age 90, used to love whole wheat flour, vegetables and wheat germ. She had all the right ideas, it seems. Husband himself, given the choice, will take white bread every time. This makes me sad.

Don’t get me wrong, I enjoy white bread too, sometimes. Especially sourdough. But a warm, fragrant, brown loaf stuffed with all those nutritional goodies … white bread doesn’t compare. I’m trying to convert Husband to whole wheat, but I have to come up with something pretty special to get him to eat it. The recipe below is part of my whole-wheat campaign.


  • 1/4 cup raisins
  • 2 1/2 cup hot water
  • 1 cube fresh yeast
  • 2 tablespoons honey
  • 2 teaspoons salt
  • 2 tablespoons oil
  • 1 cup rolled oats (quick-cooking)
  • 1/4 cup chopped walnuts
  • 3 1/4 cup flour


Put the raisins and the hot water in a large bowl. Let the raisins soak for 15 minutes.

Dissolve the yeast in the raisin water; add salt, honey and oil.

Add the oatmeal and walnuts. Mix well.

Mix in 3 1/4 cups flour. This should make a loose dough that’s just starting to leave the sides of the bowl.

Cover the sponge with a damp towel or plastic wrap and put it aside at room temperature for one hour. Or leave it overnight in the fridge. In either case, it should rise until doubled.

If the dough is refrigerated, let it come to room temperature when you take it out of the fridge, then proceed to the next step.

Mix 2 to 2 1/2 cups of flour into the dough, sprinkling it on by quarter-cups, then kneading to make a moist dough for 10 minutes.

Cover the dough and allow it to rise until doubled.

Deflate the dough. Knead it briefly, then shape it into loaves. The dough should be sticky, so it helps to oil your hands. Let the loaves rise until they’re very light, showing a few blisters under the surface skin of the dough.

Bake at 350° F (180° C) for 30 minutes. Turn the loaves upside down and bake another 10-15 minutes or until a toothpick poked through comes out clean.

Related Topics: Baking, Vegetarian

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