Multigrain Raisin Country Bread - Blumberg's Best
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 161.8
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 255.9 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 5.2 g
- Protein: 5.7 g
View full nutritional breakdown of Multigrain Raisin Country Bread - Blumberg's Best calories by ingredient
Introduction
Very nutritious, healthy whole grain bread with monk fruit and raisins added for a subtle sweetness. Very nutritious, healthy whole grain bread with monk fruit and raisins added for a subtle sweetness.Number of Servings: 16
Ingredients
-
1.75 cup Whole Wheat Flour
1/2 cup Buckwheat
1/2 cup Spelt, Grain,
1/4 cup Flax Seed
1/4 cup multi-purpose flour
1/4 cup Quaker Oats Old-Fashioned Rolled Oats
1/2 cup Barley
3/4 tsp Yeast, bakers
3/4 cup, whole Almonds
1/4 cup (not packed) Raisins
1 tbs Monkfruit Sweetener
1 tbs Chia seeds
1.75 tsp Salt
1.5 cups Water
Tips
If you're concerned at the number of calories per slice, you can cut out 34 calories by eliminating the almonds from the recipe.
Directions
Directions
Stage 1
In a large bowl:
1. Add all dry ingredients except the raisins and 1.5 cups of water
2. Stir to a consistency where dough almost does not stick to your fingers
3. Cover bowl with plastic wrap to fit tightly and let sit on counter for 18 hours
Stage 2
After 18 hours
4. Lightly flour a work surface (i.e. wooden board) and place dough on board
5. Fold dough onto itself 3 times (like making an envelope), add 1/3 of the raisins into each fold, and cover loosely with clear wrap so air can flow - let sit for 15 minutes
Stage 3
After 15 minutes
6. Place towel (not terrycloth) on a new board and lightly flour the towel
7. Place dough on towel and fold dough over onto itself twice (again like an envelope), leaving dough seam-side down
8. Lightly flour the top of dough and cover with second towel (not terrycloth) and let rest for 1.5 hours
Stage 4
After 1 hour
9. After 1 hour (of step 8’s 1.5 hours), place empty Dutch Oven with lid into oven, setting to 450 deg. to heat up for 30 minutes
Stage 5
After 30 minutes
10. Remove hot Dutch Oven from oven and quickly turn dough into Dutch Oven, seam side up
11. Shake pot a little to relax the dough.
12. Cover Dutch oven again and place back into hot oven and bake for 30 minutes
Stage 6
After 30 minutes
13. Remove lid from Dutch Oven, leaving it in oven for another 10-15 minutes until top crust has deep dark color
14. Remove Dutch Oven from oven and turn bread onto a wire rack, letting cool for 30 minutes
15. Slice and enjoy!
Serving Size: Makes about 14-16 traditional slices.
Special Equipment
Covered Dutch Oven cast-iron good quality pot such as Le Creuset, Staub etc; 2 Cotton towels but not terrycloth because the fibers will stick to the dough; Cooling wire rack or other cooling surface that will allow air to flow around your baked bread.
Tips
1. When adding water to dry ingredients, mix thoroughly but dough will be coarse, lumpy and craggy - not smooth like a regular dough. If dough is too sticky, just add a little more flour. If too dry, add more water a tablespoon at a time. Bread dough is very forgiving.
2. Do not use a fat (butter or oil) in the Dutch Oven pot. Leave it dry. Bread does not need a fat, and it will NOT stick in the pot.
3 Our raisins were dry. We put them in a small dish with a little water and left them to soak overnight. They were nice and plump the next morning, just right for our bread.
Serving Size: 14-16
Stage 1
In a large bowl:
1. Add all dry ingredients except the raisins and 1.5 cups of water
2. Stir to a consistency where dough almost does not stick to your fingers
3. Cover bowl with plastic wrap to fit tightly and let sit on counter for 18 hours
Stage 2
After 18 hours
4. Lightly flour a work surface (i.e. wooden board) and place dough on board
5. Fold dough onto itself 3 times (like making an envelope), add 1/3 of the raisins into each fold, and cover loosely with clear wrap so air can flow - let sit for 15 minutes
Stage 3
After 15 minutes
6. Place towel (not terrycloth) on a new board and lightly flour the towel
7. Place dough on towel and fold dough over onto itself twice (again like an envelope), leaving dough seam-side down
8. Lightly flour the top of dough and cover with second towel (not terrycloth) and let rest for 1.5 hours
Stage 4
After 1 hour
9. After 1 hour (of step 8’s 1.5 hours), place empty Dutch Oven with lid into oven, setting to 450 deg. to heat up for 30 minutes
Stage 5
After 30 minutes
10. Remove hot Dutch Oven from oven and quickly turn dough into Dutch Oven, seam side up
11. Shake pot a little to relax the dough.
12. Cover Dutch oven again and place back into hot oven and bake for 30 minutes
Stage 6
After 30 minutes
13. Remove lid from Dutch Oven, leaving it in oven for another 10-15 minutes until top crust has deep dark color
14. Remove Dutch Oven from oven and turn bread onto a wire rack, letting cool for 30 minutes
15. Slice and enjoy!
Serving Size: Makes about 14-16 traditional slices.
Special Equipment
Covered Dutch Oven cast-iron good quality pot such as Le Creuset, Staub etc; 2 Cotton towels but not terrycloth because the fibers will stick to the dough; Cooling wire rack or other cooling surface that will allow air to flow around your baked bread.
Tips
1. When adding water to dry ingredients, mix thoroughly but dough will be coarse, lumpy and craggy - not smooth like a regular dough. If dough is too sticky, just add a little more flour. If too dry, add more water a tablespoon at a time. Bread dough is very forgiving.
2. Do not use a fat (butter or oil) in the Dutch Oven pot. Leave it dry. Bread does not need a fat, and it will NOT stick in the pot.
3 Our raisins were dry. We put them in a small dish with a little water and left them to soak overnight. They were nice and plump the next morning, just right for our bread.
Serving Size: 14-16
