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

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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.

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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 | Breadin5

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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

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

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walnuts and cinnamon.

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

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

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

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Quickly shape it into a smooth oval.

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Generously grease and flour the base of the bread baker.

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Place the dough into Bread Loaf Baker.

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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.

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Preheat the oven to 450°F.

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

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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

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

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

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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.

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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 | Breadin5

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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399 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

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