Saturday, April 2, 2011

Raisin Toast

Finally here is a breakfast special that I claim responsibility for. After approximately 24 years of making whole wheat bread in my Bosch machine using certified-organic wheat and fresh ground certified-organic flax I have tried and tested making Raisin Bread.

It is so easy ... and so yummy! I should have tried it much sooner.

Nevertheless, here is my recipe, it's no secret. Try it if you will.

Whole Wheat Raisin Bread

5 cups warm water
1/4 cup liquid raw honey
1/3 cup extra virgin olive oil
3/4 cup fresh ground flax
7 cups fresh ground whole wheat flour
3 TBSP yeast
Let rise about 10 minutes. Then add:
2 eggs
1 TBSP sea salt
1 Tsp vitamin C crystals
6-7 cups Whole wheat flour, fresh ground - add flour a cup at a time until dough comes cleanly off the sides of the mixer bowl. Knead another 10 minutes.

For Raisin Bread: add 2 heaping TBSP ground cinnamon and an additional 2/3 cup liquid raw honey and 1 cup of organic raisins. Knead until well incorporated. If the sides of the mixer bowl are sticky, add about 1/4 or 1/2 cup additional whole wheat flour. Knead again to incorporate that additional flour.

Remove dough from mixer onto oiled countertop. Divide dough into 6 portions. Oil 6 stainless loaf pans, form loaves and let rise about 40 minutes, until nice and high. Pre-heat oven to 350 degrees. Bake for 25 minutes. Remove from oven. Let sit for 5 minutes then remove from pans onto bread rack to cool.
Enjoy fresh or toasted!

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