Raisin Juice For Baking Whole Grain Whole Wheat Or Dark Breads Recipes

RAISIN JUICE (FOR BAKING WHOLE GRAIN, WHOLE WHEAT OR DARK BREADS

Steps:

• Put all ingredients in a large saucepan in the order stated. Cook on low heat, stir a few times until reduced in volume by half.
• Cool.
• Put one cup in your blender, a mix of cooked raisins and liquid.
• Blend well.
• Put the balance of the raisin and liquid in the blender and blend well.
• Strain in a close mesh strainer for clear juice.
• Option: Leave pulverized raisins in juice and strain when you want to use.
• Pour into ice cube trays and freeze.
• When frozen place cubes in a freezer bag and use the amount needed for a portion of the liquid called for in the recipe.
• Thaw cubes and measure the liquid after thawing for each individual recipe.

WHOLE WHEAT RAISIN BREAD

Steps:

• Soak raisins beforehand in some warm water.
• In a large bowl, combine all the white flour, sugar, undissolved yeast, salt, and cinnamon.
• In another bowl, mix warm water and canola oil.
• Gradually add warm water mixture to flour mixture.
• Beat together, then stir in raisins and whole wheat flour. Stir until mixture is consistent.
• Knead on lightly floured surface until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes.
• Divide into 3 balls and place in loaf pan. Cover; let rise in warm, place until doubled in size, about 1 to 1.5 hours.
• Bake at 350F for 30 to 35 minutes or until done.
• Remove from pans; cool on wire rack. Brush with melted butter.

100% WHOLE GRAIN BREAD WITH BIGA/SOAKER

Steps:

• .Mix the biga ingredients, cover and let rest for 1 hour at room temperature. Then, refrigerate for 3 to 18 hours.
• Mix the soaker, cover and rest for 4 to 19 hours.
• To make the bread, warm the biga at room temperature or in low heat (
• Spread the biga on a floured counter and layer the soaker over that. Cut dough into 12 pieces and add to mixing bowl.
• Add the remaining ingredients and mix and knead for 7 - 8 minutes. Rest for 5 minutes and knead for 1 to 2 more minutes until a moderate windowpane is achieved.
• Do a stretch and fold. On a lightly floured counter, stretch the dough into a rectangle and fold it like a letter going into an envelope. Turn 90 deg and fold again. Invert and place in an oiled bowl or straight sided clear container.
• Rest for 20 minutes and do another stretch and fold and return to container.
• After the dough has risen to one and a half times it's original volume (30 to 45 more minutes), turn out onto a floured counter.
• Shape into loaves and pan. Let rise, covered with oiled plastic, for 45 minutes or so or until loaves are risen to 150% of their volume.
• Bake in preheated 375F oven until 190-200F internally, about 35-40 minutes. Cool on rack before slicing.