Whole Wheat Currant Or Raisin Bread Recipes

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.

WHOLE WHEAT CURRANT OR RAISIN BREAD

Steps:

• Mix dry ingredients, then add beaten egg and your "buttermilk" mixture. Mix well. Pour into a well greased and floured, standard bread pan and bake at 350 degrees F for 30 to 40 minutes, or until middle is mounded and a toothpick (or butter knife) comes out clean.

WHOLE-WHEAT CINNAMON-RAISIN BREAD

Steps:

• Make the dough.
• Measure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
• Let it rise.
• Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.
• Soak the raisins.
• Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.
• Fold the dough.
• Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
• Add the filling.
• Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.
• Form the loaves.
• Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.
• Bake the bread.
• Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.

WHOLE WHEAT APRICOT RAISIN BREAD

Steps:

• Preheat oven to 350°F
• Chop apricots into 1/2" pieces and soak them in the milk for 4 hours.
• Place the flour, salt, baking powder, soda and nutmeg in a bowl and cut in butter. Add sugar and raisins.
• Make a well in the center and pour in the beaten egg and the milk and apricots. Mix well to make a soft dough.
• Place mixture in a greased 1-pound loaf pan and bake for 35 minutes or until a toothpick stuck in the center comes out clean.
• Turn the loaf onto a wire rack to cool.

WHOLE WHEAT ZUCCHINI RAISIN NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• In large mixing bowl, beat eggs until frothy.
• Add sugar, oil and vanilla to eggs and beat until thick.
• Stir in zucchini.
• Sift together dry ingredients and add to zucchini mixture; mix well.
• In a small bag, mix together 1 tbsp brown sugar and 1 tbsp flour.
• Dredge the nuts and raisins thoroughly in flour and sugar mixture to keep them from settling to the bottom of the bread.
• Stir the nuts and raisins into the mixture.
• Pour into two greased and lightly floured 9 x 5 x 3 inch bread pans or 2 muffin tins (yield 24 muffins).
• Bake 1 hour or until done.
• Heat the 3 tbsp sugar in a small dish and add the sugar.
• Baste the bread or muffin tops with the mixture when they appear to have around 5 minutes left baking.
• It makes a really nice crunchy, sugary crust.

RAISIN-CURRANT BREAD

Steps:

• Preheat oven to 325 degrees. Lightly grease 2 loaf pans, line with parchment and regrease.
• Sift the first 6 ingredients into a large bowl and set aside. Place raisins and currants into a bowl and toss with 1 tablespoon of the sifted mixture. In another bowl, whisk together the remaining ingredients.
• Make a well in the center of the sifted ingredients and pour in the egg-milk mixture. Sprinkle with the raisins and currants. Mix with a wooden spoon until just blended. Pour the batter into the pans and bake 45 to 50 minutes, or until a toothpick comes out clean. Cool the bread in the pans for 5 minutes, then invert onto a rack and cool to room temperature.