Cinnamon - Raisin Bread for Dad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 cup flour2 cups whole wheat bread flour1/3 cup chickpea flour1/4 cup oat bran1/4 cup psyllium husks2 tbsp Krisda baking blend (or other stevia blend, or sugar) 1/4 tsp nutmeg2 tsp instant yeast1/4 cup whey protein isolate1 1/4 cups water1 tbsp vanilla1 tbsp maple syrup1 tbsp canola oil1 tsp salt1/3 cup raisins, soaked in hot water for 10 minutes and drained---1 tbsp brown sugar1 packet caramel flavoured Krisda sweetener (or 1 tbsp brown sugar)1/2 tbsp cinnamon1 tbsp tapioca starch1 egg, beaten with1 egg white
In the bowl of a stand mixer, whisk together flours, bran, psyllium, Krisda blend, nutmeg, and yeast.
Mix together the whey isolate, water, vanilla and maple syrup and add to the bowl, then turn mixer to medium low speed and mix with the dough hook for 8 minutes.
Add oil and salt, and continue to mix 7 minutes longer. (Alternatively you can do this by hand, but you will need a longer mix time).
Cover bowl and let rest 15 minutes.
Turn the dough out onto a greased countertop and by hand, knead the raisins into the dough to evenly disperse them without breaking them up.
Place back into the bowl, cover and allow to rest 1 1/2 hours.
Meanwhile, in a small bowl, combine brown sugar, stevia packet, cinnamon, and tapioca starch. Set aside.
When dough has rested, punch down and roll out into a rectangle with the "short" ends the length of the loaf pan.
Brush the surface of the dough with the egg + egg white, reserving some for egg wash topping.
Evenly sprinkle the cinnamon mixture over the dough, leaving a 1" space on one short end.
Roll up dough, pinching the un-spiced end to seal.
Place in a greased loaf pan.
Cover and allow to rise 1 hour, until almost doubled.
Preheat the oven to 350°F, brush the top of the loaf with remaining egg mixture and bake for 45 minutes, tenting the loaf lightly with aluminum foil for the final 20 minutes.
Serving Size: Makes 1 9x5" loaf
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
Mix together the whey isolate, water, vanilla and maple syrup and add to the bowl, then turn mixer to medium low speed and mix with the dough hook for 8 minutes.
Add oil and salt, and continue to mix 7 minutes longer. (Alternatively you can do this by hand, but you will need a longer mix time).
Cover bowl and let rest 15 minutes.
Turn the dough out onto a greased countertop and by hand, knead the raisins into the dough to evenly disperse them without breaking them up.
Place back into the bowl, cover and allow to rest 1 1/2 hours.
Meanwhile, in a small bowl, combine brown sugar, stevia packet, cinnamon, and tapioca starch. Set aside.
When dough has rested, punch down and roll out into a rectangle with the "short" ends the length of the loaf pan.
Brush the surface of the dough with the egg + egg white, reserving some for egg wash topping.
Evenly sprinkle the cinnamon mixture over the dough, leaving a 1" space on one short end.
Roll up dough, pinching the un-spiced end to seal.
Place in a greased loaf pan.
Cover and allow to rise 1 hour, until almost doubled.
Preheat the oven to 350°F, brush the top of the loaf with remaining egg mixture and bake for 45 minutes, tenting the loaf lightly with aluminum foil for the final 20 minutes.
Serving Size: Makes 1 9x5" loaf
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 159.6
- Total Fat: 2.0 g
- Cholesterol: 13.2 mg
- Sodium: 17.8 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 4.6 g
- Protein: 6.9 g
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