Bread: Spicy Fruit Loaf (ABM) 1 Slice per Serving
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 teaspoon, yeast400 grams, strong wholemeal flour1 teaspoon, Diax - Diastatic Malt Flour1 tablespoon, vital wheat gluten2 teaspoons, sugar75 grams, butter2 teaspoons, ground cinnamon1 teaspoon, mixed spice1 teaspoon, ground ginger2 medium eggs, beaten120 mls water120 mls, milk150 grams, mixed dried fruit
Serves / Makes: 16 slices
Prep-Time: 5 minutes
Program/Cycle: 5 hours, whole wheat, bake raisin settings
Place the measured ingredients in the bread pan, placing the dry yeast at the bottom, you do not want it to mix with the water just yet. Cover the yeast with all the dry ingredients (flour, sugar, salt etc.)
Add any additions (nuts and/or fruit) to the additions dispenser or when the additions beeper sounds. Pour in the water and any other liquids, put the pan in the bread maker close the lid and set on the recommended setting and start.
Serve and Enjoy!
Diax Malt Flour – Diastatic (enzyme active) malt flour, made from finely ground malted barley used in small quantities.
Use 0.5 to 1 gram per 100 grams of flour
Typical Quantity is 1 Level Teaspoon per 500 grams of flour
To give improved rise, softer crumb and more crust colour development without the need for adding sugar.
Vital Wheat Gluten; A wheat Protein, This is an essential ingredient in bread making. Gluten will help supply the glutinous fibres that hold the gas the fermenting sugars produce, which help the bread expand and rise.
Serving Size: Slice
Number of Servings: 16
Recipe submitted by SparkPeople user ASTROCHEF.
Prep-Time: 5 minutes
Program/Cycle: 5 hours, whole wheat, bake raisin settings
Place the measured ingredients in the bread pan, placing the dry yeast at the bottom, you do not want it to mix with the water just yet. Cover the yeast with all the dry ingredients (flour, sugar, salt etc.)
Add any additions (nuts and/or fruit) to the additions dispenser or when the additions beeper sounds. Pour in the water and any other liquids, put the pan in the bread maker close the lid and set on the recommended setting and start.
Serve and Enjoy!
Diax Malt Flour – Diastatic (enzyme active) malt flour, made from finely ground malted barley used in small quantities.
Use 0.5 to 1 gram per 100 grams of flour
Typical Quantity is 1 Level Teaspoon per 500 grams of flour
To give improved rise, softer crumb and more crust colour development without the need for adding sugar.
Vital Wheat Gluten; A wheat Protein, This is an essential ingredient in bread making. Gluten will help supply the glutinous fibres that hold the gas the fermenting sugars produce, which help the bread expand and rise.
Serving Size: Slice
Number of Servings: 16
Recipe submitted by SparkPeople user ASTROCHEF.
Nutritional Info Amount Per Serving
- Calories: 127.6
- Total Fat: 1.2 g
- Cholesterol: 20.7 mg
- Sodium: 29.9 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 2.8 g
- Protein: 1.5 g