Honey Raisin Rye Bread

This easy raisin rye bread is lightly sweetened with honey. It actually reminds me of a denser Thomas’ or Sun-Maid Cinnamon Swirl Raisin Bread. Requiring no time to allow the dough to rise, this simple bread can be mixed and baked in about an hour.

You won’t end up with a light and fluffy bread, but rather a shorter snacking bread that is more dense. Wonderful after toasting for a quick breakfast or paired with your morning coffee or tea, I think you’ll quickly fall in love with this Honey Raisin Rye Bread.

How Many Calories and WeightWatchers Points in Honey Raisin Rye Quick Bread?

According to my calculations, each slice of raisin rye bread has just 138 calories.

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Recipe Ingredients

Light or dark rye flour (I used Bob’s Red Mill Organic Dark Rye Flour)

Baking powder

Ground cinnamon

Fine sea salt

Unsweetened almond milk (or other nondairy or plain dairy milk)

Canola oil (or any neutral vegetable oil)

Honey

Raisins

How to Make Honey Raisin Rye Bread, Step by Step

Step 1: Gather and prepare all ingredients.

Step 2: Spray a 9×5-inch loaf pan with nonstick baking spray. Preheat oven 350F degrees.

Step 3: Whisk together the rye flour, baking powder, cinnamon and salt in a large mixing bowl.

Step 4: Whisk together the milk, oil and honey in a medium mixing bowl.

Step 5: Gradually add the wet mixture into the flour mixture and stir just until combined. Add the raisins and stir until distributed throughout.

Step 6: Pour the batter into the prepared loaf pan and spread into an even layer.

Step 7: Bake for 35-45 minutes, or until the top turns golden and a toothpick inserted near the center of the bread comes out clean.

Step 8: Allow the bread to cool in the pan for about 5 minutes. Loosen the bread from the pan by sliding a thin knife around the edges before inverting the pan to remove the loaf and allow to cool completely on a wire rack.

Step 9: Store any leftover bread in an airtight container.

Recipe Notes

This deliciously lightly sweetened bread can be made with light or dark rye flour. I used dark flour as that was what was available in my local market. Substitute golden raisins for the regular raisins if desired.

Serving Suggestions

This bread is great plain, with a little butter, jam or peanut butter. It doesn’t rise like more traditional bread because it doesn’t contain any yeast, so the slices are shorter and more dense, almost like the shape of a biscotti cookie.

Ways to Use Leftovers

Store any leftover bread in an airtight container. I like to toast a slice of honey raisin rye bread and then spread with a light smear of peanut butter. Delicious!

FAQs

What is the difference between light and dark rye flour?

Rye flour is milled from rye kernels (rye berries) and unlike wheat flour, it has a nutty flavor. Rye flours are categorized from light to dark and the more rye kernel there is in the flour, the darker it will be. And the darker the flour, the more dense texture and earthy rye flavor you will have.

Rye kernels, or berries, are the whole grain form of rye and where you find the endosperm, bran and germ. The endosperm is the starchy center that makes up about 80-85% of the kernel, or berry. The bran forms the outer skin of the kernel, about 10-15%. The germ only makes up 2-3% of the kernel, but it is the very nutrient rich core that can sprout into a new plant.

Rye does contain a lower level of overall gluten content than modern wheat, but it is not gluten-free. Light rye flour only contains the endosperm, all of the bran and germ have been removed and it will have a subtle rye taste. Medium rye flour contains some of the bran, leading to a flour that is darker in color with a more robust flavor. Dark rye flour (which may be different from one producer to the next), is usually milled from the entire rye kernel, making it a whole grain rye flour. But some producers of dark rye flours may elect to sift out some of the bran and may contain trace amounts of the endosperm. Unfortunately, there isn’t a standard classification for dark rye flour.

Pumpernickel flour includes the entirety of the rye kernel – the endosperm, bran and germ – which gives you an even darker colored flour.

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Recipe source: 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness by Camilla V. Saulsbury.

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Each slice of this delicious Applesauce Banana Bread has just 120 calories and 4 WW Points.

Pleasingly plain, hearty and wholesome, Irish Soda Bread reminds mew of a giant biscuit, only better because it is much lower in fat!

References:

King Arthur Baking: Type of Rye Flour

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