Fiber Raisin Bread

This recipe is by Olivia A, but her computer for some reason wasn’t allowing her to post it. Hope you enjoy it! – Sam B

I think you know by now that bread is my favorite food in the entire world and bread making, one of my most favorite activities.

Now, I’m not exactly on a health kick, but I’m always trying to find the best sources of fiber in food. I read something interesting this morning, something most of you might already know, but I will quote it just in case you didn’t:

“Fiber delays the absorption of calories. For example, when you eat a 160-calorie portion of almonds, you absorb only 130 because some calories are delivered to your intestine, where your gut bacteria burns them for their own energy source.”

Whole wheat bread isn’t a negative calorie food, but the body doesn’t automatically turn it into fat like it does with carbs. Doesn’t this make you want to eat more fiber-rich food? Check out my new little model…

Thanks, Sam, for lending me your handsome son. The post wouldn’t have been the same without Adrien.


Fiber Raisin Bread | Sisterbakers



Starter or Poolish (make at least 8 hours ahead)

¼ tsp yeast

½ cup all-purpose flour

½ cup lukewarm water


1. Mix all the ingredients together in a small bowl. Cover with plastic wrap and let sit overnight, in the fridge or on your kitchen counter.


Fiber Raisin Bread | Sisterbakers


Raisin Bread

All the starter or poolish

1/3 cup wheat germ (plus extra for dusting your baking dish)

3 cups whole wheat flour

1 cup spelt flour (or any other fiber rich flour)

1 ¾ cups lukewarm water

2 tsp salt

1 cup dried raisins (you can use cranberries or add walnuts)

1/3 cup flaxseeds, ground or whole


1. Attach the dough hook to your stand mixer instead of the metal whisk.

2. Place the starter in the bowl. Add the water, the salt, the wheat germ, and the flaxseeds and mix until all is well incorporated.

3. Add the whole-wheat flour, and the spelt flour, and turn the speed to medium for 3 minutes.

4. Add the raisins and stir until they hold inside your dough.

5. If your dough doesn’t ball up around the dough hook (it should be the consistency of play dough, but still stick to your hands), then add a little flour. ¼ cup should be enough. Just make sure it is fully incorporated before you leave your dough to rest.

6. With a spatula, scoop your dough into a large greased bowl. Cover with a kitchen towel and leave in a drift-free place for a few hours. I don’t actually count the rising time anymore. I know there’s a minimum of 2 hours but sometimes I’ll forget about it and let it sit 5 hours. As long as it doubles in size, it does not matter at this point.


However many hours later:

7. This is the most important part of making sure your bread will have a fabulous consistency: a ceramic casserole dish with a lid. Lightly oil your baking dish (i.e. with some kitchen paper and flavorless oil) and sprinkle it liberally with wheat germ or oatmeal until you can’t see the color of the bottom of your dish.

8. After your dough has proofed (doubled in bulk), press it back down a few times with your fingers. You will notice the consistency has changed. It’s become elastic instead of sticky.

9. Scoop it out into your prepared casserole dish. Place the lid on it and let it rest another few hours (3-4) until it has doubled in bulk.

10. Preheat your oven to 450 F or 220 C. Once your oven is hot, place your ceramic dish with the lid ON and bake for 30 minutes.

11. Take the lid OFF at that point and prolong your baking for another 15 minutes. Your bread is ready when you can tap it with your knuckle and it sounds hollow.

12. Let it cool down to room temperature before slicing.


Fiber Raisin Bread | Sisterbakers

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