Recipe: Raisin Bread — THM E (soaked method)
Yes, you, too, can enjoy perfectly scrumptious, on-plan, whole-grain raisin bread on Trim Healthy Mama! The secrets are the “soaked” method and white whole-wheat flour. This isn’t referring to white flour as in “all-purpose” or “enriched.” Most whole-wheat flour in the store is from hard red wheat, and I buy a lot of it. I love the rich, earthy flavor, but some recipes seem to need a lighter flour, both in color and in texture! This recipe is one of them. White whole-wheat flour is milled from a hard white wheat and still is the whole grain.
You can absolutely make soaked raisin bread with regular store-bought whole-wheat (brown) flour if you can’t find white wheat flour. In the USA, one variety I know of is Prairie Gold. In Canada, I buy Sher brand “White Whole Wheat Atta” flour, available at Superstore, Save-on-Foods, and probably elsewhere.
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Ready? Let’s get started!
This is a two-part recipe that you can’t simply whip-up first thing in the morning, so read through and plan accordingly. And, if you want more information about how soaking whole-grain flour in an acidic medium makes it “on plan,” you’ll find more information along with my recipe for sunflower oat bread.
Recipe: Raisin Bread — THM E (soaked method)
Makes 1 (one) loaf of raisin bread. Can easily be doubled or more!
Bake 375º for 35 minutes
12-24 hours before (or overnight), mix the following in a stand mixer, or mix by hand:
• 3 cups white whole wheat flour
• 1.5 cups water (temperature unimportant)
• 1 tablespoon apple cider vinegar
Mix until all the flour products are wet. Cover and leave on the counter for 12-24 hours. I run the Bosch mixer for a couple of minutes to incorporate the liquids, then put the lid on it and leave it on the counter until morning.
In the morning (or a minimum of 12 hours later), add the following:
• 1 rounded teaspoon instant OR active dry yeast
• 1 rounded teaspoon salt
• 1 tablespoon honey (I actually don’t measure this, just use a decent dollop)
Knead for 8 minutes. If you have a Bosch or a Kitchen Aid, let it do the work. Add oat flour (ground-up oats) as needed (maybe up to 1/2 cup? But probably less) to get the correct consistency. You want the dough to hold together and no longer be sticky. You are NOT trying to see how much flour you can make the dough absorb. If you’re unfamiliar with kneading bread, maybe seek out a tutorial elsewhere.
If you don’t have an electric mixer, go ahead by hand. I have done it many times. Have a little oil for your hands. Have oat flour ready to sprinkle in as needed. Set the timer for 8 minutes, and get to work. Don’t skimp on the time LOL. Use the oil on the countertop and on your hands to keep the dough from sticking. Add oat flour if it is too sticky. Again, seek out a tutorial if you’re unfamiliar.
When the dough is of desired consistency and elastic in feel, place it in a lightly oiled bowl and cover with a damp tea towel. Let it rise until double in bulk. Depending on the temperature in your kitchen, this may be anywhere from 1-2 hours. If your kitchen is really cool, place the bowl in your oven with only the oven light on.
While the dough is rising, soak your raisins:
• 1 cup boiling water
• 1/2 cup raisins
When the dough has roughly doubled, it’s time to mix in…
• the soaked raisins (drained)
• 2 teaspoons cinnamon
• 1 tablespoon sweetener such as monk-fruit-erythritol blend
Fair warning: it takes a bit of perseverance to knead in the cinnamon and sweetener and distribute the raisins relatively evenly. It doesn’t have to be perfect!
Then smoosh the dough into a rough rectangle, making sure to squeeze out any bubbles you find.
Roll up tightly, pinch the ends, fold them under, and set the loaf in a loaf pan lightly spritzed with oil. Squish the dough out as flat as you can, pressing into the corners. Cover it with the damp tea towel again to allow it to rise.
Once the dough is rounded over the top of the pan by roughly half an inch, turn your oven to 375º and set the rack low in the oven, so the top of the bread pan will be at about halfway up. When your oven is hot, take a thin, sharp blade, and score the top of your loaf to about 1/4″ deep. This helps prevent blowouts on the sides of the loaf, which can happen if pent-up gases have nowhere else to go.
Which is what happened in Exhibit A!
Others will tell you what internal temperature bread needs to ensure doneness. I have never taken bread’s temperature in my entire life. I set the timer to 35 minutes then reach in and knock on a loaf. If it LOOKS done and sounds hollow, I take it out of the oven. I then tip the pan to remove the bread and place the loaf on a cooling rack.
I apologize for the quality of this post’s photos. I’ve never claimed to be a great photographer, but these are less good than usual due to an ongoing kitchen renovation and my usual photo spot (with better lighting) being covered in tools!
The hardest part? Waiting until the loaves are completely, totally, at room temperature before cutting into them!
Once the bread has cooled, I generally slice it all, bag, and freeze. It is easy to break several slices off the frozen loaf, and the slices thaw quickly on the counter or in the toaster. Enjoy!
I also love to make French toast out of Soaked Raisin Bread, but that’s another post. Want more soaked recipes in the meanwhile? Here’s what I’ve got!
*Oat Flour is simply ground up rolled oats. You can buy it, or whiz dry oats in your blender to make your own flour.
Friends, I’m a Christian author of contemporary romance. I write cowboys, farmers, and small-town dwellers in my green, clean romances. My characters farm, garden, and cook from scratch (sometimes even THM!). Readers love my characters and my communities. Maybe you will, too! I have over 50 titles in 10 series. It would mean a lot to me if you’d check out my books page. You can purchase my fiction in ebook from Amazon or borrow in Kindle Unlimited. Paperbacks are available at many online retailers, and some of my titles are in audio.
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