Pumpkin Spice Raisin Bread with Kinako
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 107.3
- Total Fat: 1.2 g
- Cholesterol: 3.6 mg
- Sodium: 74.0 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 2.1 g
- Protein: 7.4 g
View full nutritional breakdown of Pumpkin Spice Raisin Bread with Kinako calories by ingredient
Introduction
This was definitely a sleeper hit! Nutty kinako and whole wheat flours get an extra boost of protein (and structure) from vital wheat gluten and Greek yogurt. A big handful of plump raisins pair beautifully with the spices too. This was definitely a sleeper hit! Nutty kinako and whole wheat flours get an extra boost of protein (and structure) from vital wheat gluten and Greek yogurt. A big handful of plump raisins pair beautifully with the spices too.Number of Servings: 36
Ingredients
-
2 cups flour
2 cups kinako (toasted soy flour)
1 cup barley flour
1 cup vital wheat gluten
1 tsp ground cardamom
½ tbsp pumpkin pie spice
3 tbsp brown sugar
1 tsp salt
1 tbsp honey
1 ¼ cups warm half and half
½ cup warm water
1 cup non-fat Greek yogurt
1 tbsp instant yeast
1 cup raisins, soaked in hot water and drained
3 tbsp turbinado sugar
Directions
In the bowl of a stand mixer fitted with the dough hook, combine the flours, gluten, spices, sugar, salt, honey, half and half, water, yogurt and yeast.
Mix on low speed for 3 minutes, then let rest 5 minutes.
Knead on medium speed for 10 minutes. Dough will be stiff but should not be too dry (like a bagel dough) - add sprinkles of water as necessary.
Shape into a ball, place dough in a greased bowl, turning to coat.
Cover and set in a warm place to allow the dough to rise until double in bulk (about 2 - 2 ½ hours.
Knead in the raisins and turbinado sugar.
Return to the bowl, cover and allow to rise again until doubled in bulk (about 2 hours).
Divide dough in half and shape into loaves.
Place loaves in greased bread pans (or on parchment-lined baking sheets), mist with oil, then cover and allow to rise for 1 hour on top of the oven while it heats.
Bake at 350°F for 50-60 minutes (until 200°F in the centre).
Turn out immediately onto a wire rack to cool.
Serving Size: Makes 2 loaves of 18 slices each
Number of Servings: 36
Recipe submitted by SparkPeople user JO_JO_BA.
Mix on low speed for 3 minutes, then let rest 5 minutes.
Knead on medium speed for 10 minutes. Dough will be stiff but should not be too dry (like a bagel dough) - add sprinkles of water as necessary.
Shape into a ball, place dough in a greased bowl, turning to coat.
Cover and set in a warm place to allow the dough to rise until double in bulk (about 2 - 2 ½ hours.
Knead in the raisins and turbinado sugar.
Return to the bowl, cover and allow to rise again until doubled in bulk (about 2 hours).
Divide dough in half and shape into loaves.
Place loaves in greased bread pans (or on parchment-lined baking sheets), mist with oil, then cover and allow to rise for 1 hour on top of the oven while it heats.
Bake at 350°F for 50-60 minutes (until 200°F in the centre).
Turn out immediately onto a wire rack to cool.
Serving Size: Makes 2 loaves of 18 slices each
Number of Servings: 36
Recipe submitted by SparkPeople user JO_JO_BA.