VEGAN WHOLE WHEAT RAISIN BREAD RECIPE - (4/5)
Provided by á-9339
Number Of Ingredients 6
Steps:
- 2 greased loaf pans cover greased, plastic wrap rise until double in size bake for 45 minutes at 400 F
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- In a large bowl, combine the warm water and almond milk. Sprinkle the package of yeast over the top and let the mixture sit for 5 minutes to activate the yeast.
- Mix in the maple syrup, ground flax seed, salt, flours, and olive oil. Mix until no flour streaks remain and the dough starts to come together.
- Transfer the dough to a large bowl sprayed with non-stick spray or lightly oiled with olive oil (this prevents your dough from sticking to the bowl and coming apart).
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- Proof the yeast: transfer the yeast and two tablespoons of the flour to a large bowl and mix. Add the water and let it rest for 15 minutes. After 15 minutes it should have foamed.
- Apply the autolyse method: Add the rest of the whole wheat and the bread flour and gently mix with a fork just until moistened. Let it rest for 20-30 minutes.
- Knead the dough: Add the olive oil, the grape syrup, the salt, and the cinnamon and knead well until you get a smooth dough. Cover the dough with a clean towel and let it rest in a warm place until doubled in volume (this can take from 1 to 3 hours depending on the temperature of the room).
- Make the bread: Lightly flour your working surface and knead the dough to deflate it. Using a rolling pin or your hands, flatten the dough and spread the walnuts and the raisins on its surface. Gently fold and knead a few times until the nuts and the raisins are well distributed throughout the dough. Shape the bread and transfer it on a baking pan lined with baking paper.
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- Transfer to a greased 9x5 loaf pan. You can also line the bottom with parchment paper if you think there will be any chance of it sticking.
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