Whole Wheat Raisin Bread
This Raisin Whole Wheat Bread is an ideal breakfast bread, great with soup for lunch and perfect for a snack after school or work. Not an overly sweet bread, the bread has a natural sweetness from the raisins. Make in a loaf pan or round it for a country look.
Homemade bread is so much tastier than commercial bread, is healthier without all the preservatives and inexpensive to make. You can control the bread’s ingredients, including gluten, sugar and salt.
The aroma from homemade bread is one of life’s cherished memories.
“I felt a deep sense of contentment and somewhere in the depths of my soul I knew that this was where I belonged, I had come home”, Lucy thought to herself.
Aunt Bea has left Lucy her home in a quaint English village. Lucy discovers that her aunt may not have died naturally and spends the year that she must live in this house if she is to inherit. Lucy falls in love with her aunt’s home as she unravels the mystery, with the help of a few ghosts.
And there is enough romance for the upcoming Valentine’s Day!
Whole Wheat Raisin Bread
Yield: 2 medium loaves
2 pkgs dry yeast
2/3 cup warm water
7 tablespoons light oil
1/4 cup honey
2 tsp salt
1 teaspoon cinnamon
1-2 cups gluten/bread white flour
2-4 cups white whole wheat flour
1 cup golden raisins
1 egg, beaten for wash
1 tablespoon sugar and 1 teaspoon cinnamon mixed
In large bowl, soften yeast in warm water. Allow 2-3 minutes to proof. (It should bubble if yeast is good.)
Add oil, sweetener, salt and eggs. Mix thoroughly. Add enough flour to form a stiff, sticky dough. Knead dough on a floured surface until smooth and elastic, about 5-8 minutes. Knead in raisins.
Place 1 tablespoon light oil in bowl. Turn dough to grease top. Cover and let rise in draft free spot until doubled, about 30 minutes.
Punch down dough, knead again and prepare loaves. Divide dough into 2 portions.
Form two round loaves and pinch ends to seal or roll into rectangles and pinch ends together Let rise in draft free spot until doubled, about 30-45 minutes. About 15 minutes into the second rising, preheat oven to 350. Place pan of water on the
Brush with egg wash. Sprinkle cinnamon and sugar on top. With a sharp knife. slice bread tops one or two times.
Bake for 35-40 minutes or until golden brown. The bottom of the loaves should sound hollow when tapped. Cool.
To freeze: Bring bread to room temperature. Securely wrap in plastic wrap or aluminum foil before freezing.
Cut the sugar: Use 2 tablespoons Stevia in place of honey.
More fiber: Use whole wheat flour in place of white whole wheat flour.
Buttery: Use butter in place of oil.
Sweeter: Add ½ cup honey, agave or sugar