Whole Grain Raisin Bread Recipe| Quaker Oats

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  • 3 Teaspoon(s) quick-rising yeast
  • 1-1/2 Cup(s) Bread Flour
  • 1-1/2 Cup(s) Whole Wheat Flour
  • 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1/3 Cup(s) SUNFLOWER SEEDS
  • 2 Tablespoon(s) firmly packed brown sugar
  • 2 Tablespoon(s) Kretschmer® Wheat Germ (any flavor)
  • 1-1/2 Teaspoon(s) Salt
  • 1-1/2 Cup(s) Buttermilk
  • 1 Egg, lightly beaten
  • 2 Tablespoon(s) butter or margarine, melted
  • 1/2 Cup(s) raisins

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Cooking Instructions

Bring all refrigerated ingredients to room temperature by letting them stand on counter about 30 minutes. Place yeast in bread machine pan according to directions in manual. In medium bowl, combine both flours, oats, sunflower seeds, sugar, wheat germ and salt; mix well. In separate bowl, combine buttermilk, egg and melted butter; mix well. Place dry ingredients and buttermilk mixture in bread machine pan according to manual. Select white bread and light crust settings. Add raisins to bread dough partway through kneading cycle as directed in manual. Remove bread from pan to wire rack. Cool completely before slicing.


Refrigerated ingredients (except eggs) can be warmed to room temperature quickly by microwaving them for 15 to 20 seconds on HIGH.

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