TBG hates dark raisins, but really likes raisin bread. We both love nuts. Our goal is to eat high fiber/whole grain bread products that don't have preservatives with lots of added sugars and salts. The best way to get exactly what we want, is to bake from scratch. A large loaf of part white and part white whole wheat bread can easily accommodate our preferences. This one had dark and golden raisins (the baker likes dark raisins and can sneak them in by including golden), walnuts, pecans, almonds, brown sugar and a drizzle of maple syrup. The dough was yeast, water, wheat gluten, flour, salt, oil along with a little bit of sugar and buttermilk. We mix plain white and white whole wheat and the extra gluten to produce a softer bread.
The loaf is baked in a loaf pan lined with parchment paper. It is rubbed liberally with oil and topped with extra filling. It will start in the pan in the regular oven, then removed from the pan to finish in the convection oven. This size of loaf (large) takes about an hour at 375. A meat thermometer is used to check if it's done.
The result is a delicious hearty bread that suits each of our tastes. It's left out on the counter in a plastic bag, with a serrated edged knife nearby. Any time a hunger pang or craving hits, it's easy to carve off a slice or two.
Even better, is to toast and top with homemade nut butter.
It's easy to have everything the way you want it if you make it yourself!
That would also make great french toast - yummy!
ReplyDeleteWhat I've found with my wheat bread, is that it doesn't soak up the egg appropriately for french toast. I sure wish it did! Maybe I will fool around with the formulation when I have more time and extra flour!
DeleteThat looks lovely! We call the lighter fruit "sultanas" - I love our language differences!
ReplyDeleteThat's true! And good to know!!!
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