Cinnamon Raisin Bread with Sunflower Seeds
- Makes : 2 breads
A flavorful and healtful bread.
- 4 tsp. dry yeast
- 4 cups whole wheat bread flour
- 2 tbsp. wheat gluten
- 1 tsp. guar gum
- 1 tbsp. cinnamon (ground)
- 1/4 tsp. stevia extract
- 1 tsp. soya lecithin, liquid
- 1/4 cup molasses (unsulphured)
- 1 cup water, warmed to 52˚C. (125˚F.)
- 1 cup sunflower seeds, whole, shelled, raw
Add the ingredients in the order listed. Place the dry yeast and flour in the mixing bowl. Add the Wheat Gluten, Guar Gum Cinnamon, and Stevia and mix enough to disperse within the flour. Add the Lecithin, Molasses, Apple Juice, and 3/4 of the Water. Mix and kneed the mixture adding water as necessary. The total kneading time should be approximately 20 minutes.
Place a thin layer of Sunflower Seeds on a bread board or clean counter top. Place the dough on the Sunflower Seeds and form into a cylinder about 1/3 m. (12") long. Cut in two pieces and reform into a loaf making sure that the entire surface, including the ends are coated with the Sunflower Seeds. Final length should be slightly less than the length of the baking pan. Place in two 12 cm. X 24 cm. (4-1/2" X 9") bread pans.
Set the oven to warm setting; about 45°C (120°F). Be careful that the oven does not overheat. Place the bread pans in the oven to raise to dough. When the dough is slightly over double the size, turn the heat up to 175-180°C (350-360°F). Bake for approximately 35 minutes. When the crust is firm, but not crispy, the bread is done. Remove the baking pans from the oven. The seeds should keep the bread from sticking to the pans, though the loaves may need a little help from a butter knife or spatula.
Let cool on a wire rack. Enjoy!
Reprinted with permission from Mary and Frank Hoffman of
Photograph © all-creatures.org.