Sweet, chewy raisins. Crunchy California walnuts. A golden, beautifully baked crust. Our DLM Artisan Raisin Walnut Bread is packed with so much fruit and walnut goodness that every slice feels like a special treat. Toast it until the edges are crisp, add a generous swipe of butter, and prepare to fall in love.
Why you'll crave it:
This item is perishable and should arrive within 2 days of shipment from our headquarters in Dayton, Ohio. Depending on where this item is headed, it may require expedited shipping.
FLOUR, RAISINS, GOLDEN RAISINS, WALNUTS, BUTTERMILK, LEVAIN (WATER, LEVAIN), CANDIED ORANGE PEEL, HONEY, SEA SALT, YEAST
Care and Handling of Your Loaf: If you plan to eat it within a day or two, store at room temperature in its original bag. Your loaf will taste best if you buy it unsliced to limit the bread’s exposure to air. Slice it as you need it using a serrated knife.
If you have it sliced by us and want to use it slowly, you can freeze it and put slices directly in the toaster as needed. If you don’t plan to eat the whole loaf within a few days, freeze it and enjoy later. Wrap well in plastic and freeze for up to two weeks. When you are ready to eat it, simply thaw at room temperature. Or better yet, follow the refreshing directions.
To Refresh an Unsliced Loaf: Mist the loaf with water and set directly on a rack in a 400°F oven and warm for 5 to 8 minutes. This will restore the crispy crust to its original glory. Remove from the oven, allow it cool a minute or two, then cut into slices or tear apart and serve warm. Yum!
Please store in a cool, dry place upon receipt. If not consumed in a day or two, please refrigerate or freeze.
Long before this loaf reaches your breakfast table, it begins its journey in the DLM Bakehouse in Dayton, Ohio.
Our Bakehouse is a nearly around-the-clock operation where skilled bakers mix, shape, proof, score, and bake bread throughout the night. Our artisan breads are made from scratch using traditional techniques and baked in hearth ovens — a process that takes patience, skill, and plenty of hands-on attention.
The process doesn't begin with a packet of instant ingredients. It begins with our living Mother Dough, created in 1993 and carefully maintained ever since. More than 30 years later, that same tradition continues to be part of the DLM bread-making process.
Our bakers know that great bread can't always be rushed. Temperature, humidity, water temperature, mixing, proofing, shaping, and baking all affect the final loaf. That's why our bread is treated as a craft rather than a commodity.
And because we don't use preservatives to make our bread last indefinitely, we're committed to getting it from our Bakehouse to you quickly. When you open the package, refresh the loaf in your oven, and hear that crust crackle as you slice it, you're getting a little taste of the DLM Bakehouse experience at home.
That's the DLM difference: real ingredients, generations of baking know-how, a 30+ year Mother Dough, and bread made with the time it deserves.
This isn't a loaf where the raisins and walnuts are merely sprinkled in for decoration. Our Raisin Walnut Bread is exceptionally generous with both. It combines jumbo flame raisins, golden raisins, and California walnuts with a subtly sweet dough accented by honey and candied orange peel.
The result is a loaf that's equally at home at the breakfast table, on a cheese board, beside a cup of coffee, or transformed into French toast.
One loaf. So many reasons to slice another piece.
DLM Artisan Bread is baked and meant to be enjoyed the same day. We understand it's not always realistic to enjoy your bread by day's end, so here are some guidelines to refresh it when needed.
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The DLM Bakehouse is an around-the-clock operation and a true sight to behold with bakers perfectly proofing, scoring, and baking bread, rolls, and bagels all night long.
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When you bite into our DLM Artisan Bread, you know that it’s something special baked from scratch using old-world methods, natural fermentation, and time-honored techniques.
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