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

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-GRAIN BREAD

Steps:

• Stir whole-wheat flour, bran, and 1 cup water in a bowl. Let stand 30 minutes.
• Stir milk and 1 tablespoon sugar in a bowl until sugar dissolves. Stir in yeast. Let stand until foamy, about 5 minutes.
• Put whole-wheat flour mixture, milk mixture, remaining 3 tablespoons sugar, the cornmeal, 3 tablespoons oats, the ground flaxseed, and salt into the bowl of an electric mixer fitted with the dough hook; mix on medium-low speed until combined. Add 2 1/2 cups bread flour; mix until dough is tacky, but not sticky, about 2 minutes (if dough is too sticky, add more flour, 1 teaspoon at a time). Continue kneading until dough is soft and elastic, about 5 minutes more.
• Coat a large bowl with cooking spray. Add dough to bowl; turn to coat. Cover loosely with plastic wrap. Let dough rise in a warm, draft-free place until doubled in bulk, about 1 hour (or refrigerate overnight; bring to room temperature).
• Turn out dough onto a work surface; shape into a loaf about 9 inches long. Using a spray bottle, mist with water; sprinkle top with remaining 2 teaspoons oats and the whole flaxseed. Coat a 9-by-5-inch loaf pan and a piece of plastic wrap with cooking spray. Transfer loaf to the pan, and cover lightly with the plastic wrap. Let stand until doubled in bulk, about 45 minutes.
• Preheat oven to 400 degrees. Mist oven with water; place loaf in oven. Bake 5 minutes; mist oven again. Continue to bake, rotating pan once, until well browned, 25 to 30 minutes. Unmold bread onto a wire rack; return to oven, and bake directly on oven rack 5 minutes more. Remove from oven; let cool completely on rack.

BANANA-RAISIN WHOLE WHEAT BREAD

Steps:

• Move oven rack to lowest position. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
• Stir together all ingredients until blended. Pour into pans.
• Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.