Raisin Walnut Bread (Baked in an Emile Henry Bread Baker with Red Star Platinum Yeast)

Raisin Walnut Bread | Artisan Bread in Five Minutes a Day

I have to admit when Emile Henry asked if I wanted to try this new covered loaf pan, I was a bit skeptical about the claims they were making. It’s a gorgeous loaf pan, but would it really bake a bread with a perfectly crisp, shiny crust on the top and bottom, just because of the holes in the lid and on the bottom of the ceramic baking vessel? Well, I’m here to say I was wrong to judge without trying, again. Just as I was wrong about the crock pot baking great bread, this loaf pan really does bake a fantastic loaf. The crust is thin and golden brown, without having to add steam or remove the cover during baking. It’s all about the holes! You can see the same loaf baked in a regular loaf pan at the bottom of the post and see for yourself just how well it works.

Raisin Walnut Bread | Artisan Bread in Five Minutes a Day

I used Red Star Platinum yeast to mix up this raisin walnut bread dough, and I loved the results with this loaf.

Bread Baker, Book and Platinum Giveaway | Artisan Bread in Five Minutes a Day

Raisin Walnut Bread Ingredients | Artisan Bread in Five Minutes a Day

Raisin Walnut Bread

3 cups lukewarm water

1 tablespoon Red Star Platinum Yeast 

1 tablespoon Kosher salt

1 cup whole wheat flour

5 1/2 cups all-purpose flour (if you use King Arthur or other high protein flours, you may need to add up to a 1/4 cup more water)

1 cup raisins

1 cup walnuts

2 teaspoons cinnamon

Adding yeast to bread container | Artisan Bread in Five Minutes a Day

In a 6-Quart Round Storage Container add the water, yeast, salt, flours

Adding raisins to bread dough | Artisan Bread in Five Minutes a Day

raisins

A bowl of raisins and walnuts | Artisan Bread in Five Minutes a Day

walnuts and cinnamon.

Raisin Walnut Bread | Artisan Bread in Five Minutes a Day

Mix with a Danish Dough Whisk, a wooden spoon or a stand mixer.

Raisin Walnut Bread Dough | Artisan Bread in Five Minutes a Day

Let the dough rise for 2 hours and then you can use it right away or it can be stored for about 7 days.

Raisin Walnut Bread Dough | Artisan Bread in Five Minutes a Day

Pull out a 2-pound piece of dough, about half the dough in the bucket.

Raisin Walnut Bread Dough | Artisan Bread in Five Minutes a Day

Quickly shape it into a smooth oval.

Floured ceramic bread pan | Artisan Bread in Five Minutes a Day

Generously grease and flour the base of the bread baker.

Raisin Walnut Bread Dough | Artisan Bread in Five Minutes a Day

Place the dough into Bread Loaf Baker.

Bread Dough Baker | Artisan Bread in Five Minutes a Day

Cover and let rest for 1 1/2 to 2 hours. This will depend on what else you have going on and how chilly your kitchen is.

Raisin Walnut Bread Dough Rising | Artisan Bread in Five Minutes a Day

Preheat the oven to 450°F.

Uncover the loaf and use a Pastry Brush to paint with water.

Raisin Walnut Bread | Artisan Bread in Five Minutes a Day

Because this baker has a lid it traps the internal moisture of the dough, almost like a Dutch Oven, to create a shiny, crisp crust. Since it has the small holes, the crust will also color nicely during the baking without having to remove the cover.

Bake for about 45 minutes. If you open the lid and it is not yet golden brown, let it bake another 5 minutes.

Let the bread cool in the baker for 5 minutes

Raisin Walnut Bread Turned Out of a Bread Pan | Artisan Bread in Five Minutes a Day

Turn the loaf out of the pan after 5 minutes and then let cool completely.

Raisin Walnut Bread | Breadin5 17

After you’ve enjoyed some of your bread you can slip it back into the baker to store it on the counter.

Raisin Walnut Bread | Artisan Bread in Five Minutes a Day

Since the cover has holes the loaf won’t get soggy, but it is protected enough to keep the bread from staling as quickly. It also happens to keep nosey puppies from the counter.

Raisin Walnut Bread | Artisan Bread in Five Minutes a Day

Here is the loaf baked in a regular loaf pan. You can see that the crust is pale and dull looking in comparison. It was still as tasty, but without the trapped steam the loaf just wasn’t as appealing. You’d have to add steam to the oven if you were to bake it in this style pan.

Bread Baker, Book and Platinum Giveaway | Artisan Bread in Five Minutes a Day

Lesaffre Yeast Corp. (Red Star) provided samples of yeast for recipe testing, and sponsors BreadIn5’s website and other promotional activities



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405 thoughts on “Raisin Walnut Bread (Baked in an Emile Henry Bread Baker with Red Star Platinum Yeast)

  1. I’ve always wanted to try a cloche baker–this one is beautiful. Have been using 5 minute techniques for many years with great success. Thanks.

  2. I’m new to baking the 5 minute way after years of the old=fashioned way. What a joy! The bread baker is so handsome. I definitely would like one.

  3. I am excited to try artisan bread in 5 since my main issue with making homemade bread has been the time required. I have 2 of your books on my wish list and hope to get them for Christmas!

  4. The bread baker is beautiful! Thank you for sharing the Raisin Walnut Bread recipe. It will be a great recipe to share with family this holiday season!

  5. Exactly what I’d love for the holidays. I have baked in a slow cooker and dutch oven, but this would be soooo wonderful. I do love the Bread in 5 book and recipes.

  6. My college age son wants to learn how to make artisan bread. With the cookbook, baker, and yeast, he would be set for new cooking adventure…I would learn something too!

  7. That is one beautiful bread baker! What a wonderful present that would make (for a family member or friend or, of course, ME!).

  8. I can’t wait to try this recipe, and would love to own the book and one of these bakers. I just discovered the basic Boule bread recipe and have been making delicious French bread for every meal for the last few days. I can’t wait to make more!

  9. Just recently found your site and had great success with the basic recipe. I would like to try this bread baker, so please include me in the contest. Thank you!

  10. What a beautiful baker! I’ve always wanted to try a covered pan and this would be perfect as my husband loves longer loaves.

  11. I love how the bread bakes in a Dutch oven, but it is too heavy to handle easily. This bread baker looks like the perfect solution!

  12. I’ve gotta try this!
    Been baking 5 minute breads for a few years now, ever since a friend gave me your book. I always ruined bread before when I kneaded by hand, just couldn’t get a knack for it.
    Now, me and my kids have fresh bread everyday. They’re quite the little connoisseurs 🙂

  13. Oh, I hope I win. I only have an ordinary loaf pan…and this covered model by Emile Henry would probably work like the breads I make in a cast iron dutch oven…how clever!

  14. artisanbreadinfive.com has changed the nutritional lives of my family and friends. We are no longer slaves to [good] high priced breads or inexpensive mush. I tried an aluminum-clad stainless steel pot and lid with the basic recipe and had very good results: 15 minutes covered and about 35 minutes uncovered. God bless you these holidays.

  15. I love bread in 5! I’d love that beautiful pan, too. I do have a question: I made a couple of different kinds of dough, and then haven’t used them as fast as is recommended. So I still have 1/3 batch of white/barley flour dough that’s about a week and a half over time in my fridge. It looks and smells fine, not even very sour. Is it still safe to use?

  16. Can’t tell you how much I appreciate your testing and recommendations. Love love love your books, and if you say the pan works, I am ready to try it!

  17. I have the original ABin5, and it is getting pretty timeworn, I’d love to update it and the baker would be a nice plus. ♥

  18. I can buy a very delicious Cranberry-Walnut boule with some sourdough in it. It is not very sweet. While your recipe sounds very good, I was wondering if I could tweak it to be more like the one I can buy. My starter is a FIRM white flour starter.

    Here are the ingredients on the label of my store-bought loaf:

    INGREDIENTS: ENRICHED WHEAT FLOUR (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid). WATER, WALNUTS, CRANBERRIES, SUGAR, RYE SOURDOUGH (water, fermented rye flour), WHOLE GRAIN RYE, CONTAINS 2% OR LESS OF THE FOLLOWING: DURUM WHEAT SOURDOUGH, YEAST, SEA SALT, SUNFLOWER OIL, SALT, ASCORBIC ACID. SOY LECITHIN.

    Can this recipe here be tweaked, or would there be a better one in one of your other books (I have them all, including the “NEW Bread in 5” except for the gluten-free book).

    Thank you!

    1. We have a number of fruit/nut breads in the books and any of them can be tweaked to match what you’re buying. Experimentation is the name of the game with out method.

      1. Thank you, Jeff. I had a feeling, but isn’t that a part of the adventure of baking? Isn’t experimenting fun? Just looking for a starting place.

  19. I hesitated to lay out the money for this, as I use the cast iron dutch oven to great effect. But I bought it anyway and Love it for two reasons: it gives me a loaf shape (nice for slicing, sandwiches), and it is lighter than the cast iron.

  20. I love your raisin bread recipes. This loaf looks delicious, can’t wait to try it out!!! Thanks for the chance to win this fabulous Emile Henry loaf pan!

  21. Sorry for repeat I had a typo in my email address
    I assume you can make any 2 lb loaf in this? Trying to justify this purchase

  22. I purchased my first Emile Henry loaf pan and have been apprehensive about trying the method of artisan bread making. I’ve made bread in the traditional way ( by hand) for over 40 years.
    So this is my first attempt at using my loaf pan and your recipe. First off, the amount of liquid for the amount of flour is completely wrong. Or at least it should be advised to only start perhaps with half the amount of flour and add accordingly once everything else has been added.
    I resorted to adding about a cup more water and placing the gooey mess on my table to knead it with a bit of flour because there was no way to mix it using any utensil.
    Fingers crossed it turns out two great loaves, which it probably will… but your recipe needs more fine tuning.
    I will search out more recipes for artisan bread and learn by trial and error, I guess?

    1. The bread pan didn’t require preheating in this recipe like other recipes using Emile Henry pans do.
      I’m a bit confused about why some do and some don’t?

      1. Hi Lois,

        There are so many different bread recipes and each one will give different results. It can be a lifetime of experimenting and finding the results that suit your taste. There is really no right or wrong way, as long as the results are pleasing to you.

        Cheers, Zoë

    2. Hi Lois,

      Is this the recipe you made? Are you using measuring cups or a scale to measure your flour? If using cups, do you use the scoop and sweep method (as opposed to the spoon and sweep)? Spooning the flour results in less flour per cup, which may be why your dough was so wet.

      This recipe is based on one that is tried and true over the past 12 years, so I am confident that it does work, but our 5 Minute a Day method is based on a wet dough, that may seem unfamiliar to bakers who are used to a more traditional dough. Here is some more information about our method and hopefully you had success with your new loaf pan!

      https://artisanbreadinfive.com/2013/10/22/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated/

      Thanks, Zoë

      1. Thank you for the explanation. Yes this was the recipe I used.
        Yes it no doubt was the measuring that was the problem. The technique for this type of bread making is so different than the old fashioned, hands on, kneaded and punched down method I used for so many many years. Results were always great.
        I was attracted to artisan bread because It doesn’t use milk or eggs or honey, like my old recipe did . I guess trial and error it is

      2. Hi Lois,

        If you still have some of that dough left, you can always add more flour if it is too wet.

        Enjoy! Zoë

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