Vegan-Oatmeal-Raisin Bread

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* Exported from MasterCook *

 

Oatmeal-Raisin Bread

 

Recipe By : Cooking Light, Jan-Feb 2000

Serving Size : 24 Preparation Time :0:00

Categories : Breads Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 3/4 cups bread flour -- divided

1/2 cup oat flour

1 cup warm water (100° to 110°)

1 package dry yeast -- (about 2 1/4 teas.)

1/2 cup regular oats

3/4 cup boiling water

1 cup raisins

3 tablespoons honey

1/2 teaspoon ground cinnamon

2 tablespoons barley flour

2 teaspoons salt

1 teaspoon cider vinegar

Cooking spray

 

1. Lightly spoon bread and oat flours into dry measuring cups; level with a

knife.

 

2. Combine 3/4 cup bread flour, warm water, and yeast in a large bowl; stir well

with a whisk. Cover and let stand at room temperature 1 hour.

 

2. Combine oats and boiling water in a small bowl. Stir in raisins, honey, and

cinnamon; cool. Set aside.

 

4. Add 2 1/2 cups bread flour, oat flour, barley flour, salt, and vinegar to

yeast mixture. Add oatmeal mixture; stir until a soft dough forms (dough will

feel tacky). Turn dough out onto a lightly floured surface. Knead dough until

smooth and elastic (about 10 minutes); add enough of remaining bread flour, 1

tablespoon at a time, to prevent dough from sticking to hands. Shape into 2

(9-inch) oval loaves. Make 3 parallel cuts 1/4 inch-deep across tops of loaves

using a sharp knife. Place loaves on a a baking sheet coated with cooking

spray. Spray tops with cooking spray. Cover and let rise in a warm place

(85°), free from drafts, 30 minutes or until doubled in size. (Press two

fingers into dough. If indentation remains, the dough has risen enough.)

 

5. Preheat oven to 375°.

 

6. Uncover dough. Bake at 375° for 30 minutes or until the loaves sound hollow

when tapped. Remove from baking sheet; cool on a wire rack. Yield: 2 loaves,

12 servings per loaf (serving size: 1 slice).

 

CALORIES 121 (5% from fat); FAT 0.7g (sat 0.1g, mono 0.1g, poly 0.2g); PROTEIN

3.5g; CARB 25.4g; FIBER 0.8g; CHOL 0mg; IRON 1.3mg; SODIUM 197mg; CALC 9mg

 

KES 1/12/00

 

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