Whole Wheat Raisin Apple Bread (NO KNEAD!)


Round Loaves
Prep time
25 minutes
Cooking time
35 minutes
Total time
1 hour


After playing around with my Raisin breadwhole wheat no-knead bread recipe, I thought it'd be fun to come up with a breakfast bread--one that is full of raisins and fruit and nuts and tastes amazing all by itself! The results were total success every time! So here's the amazing recipe. Enjoy it to the fullest!


apple (diced)
1 c
raisins (or dried cranberries)
1⁄2 c
walnuts (or pecans, chopped--these are optional)
2 T
dry instant yeast (quick rising works well too)
1⁄3 c
sorghum molasses (or honey or other sweetener)
1 1⁄4 t
2 t
coriander (cinnamon substitute)
1⁄2 t
cardamom (cinnamon substitute)
2 c
hot water (110F-115F)
4 c
whole wheat flour (white wheat or red wheat both work great)


Use this dough for extra-yummy sweet rolls! 


MIX apple, raisins, nuts, yeast, sweetener, spices, salt, and water into bowl. 

ADD three cups flour and mix gently.

ADD one cup flour or as needed to make a sticky dough consistency.

SET aside for 15 minutes to allow flour to absorb and for the dough to start rising.

DIVIDE into two loaves with well floured hands.

PLOP both blobs of dough onto an oiled cookie sheet, one on each side.

RISE until double while cookie sheet is sitting on the stove.

PREHEAT oven to 400F while bread is rising--the heat will speed up the process and then your oven will be hot when the bread is ready.

BAKE at 350F for 35 minutes or until golden.

REMOVE from oven and cool on a rack.