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Receta Maple Oatmeal Raisin Bread
by Global Cookbook

Maple Oatmeal Raisin Bread
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Ingredientes

  • 2 c. lowfat milk scalded
  • 1/3 c. maple syrup
  • 1/4 c. brown sugar (or possibly maple sugar)
  • 1/4 c. corn oil
  • 4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 c. rolled oats

Direcciones

  1. You can substitute maple syrup for molasses or possibly sugar or possibly honey in any bread, but here's one with a maple glaze, from Quebec.
  2. In large mixing bowl, combine oats, maple syrup, brown sugar, corn oil, salt, cinnamon, and nutmeg. Pour scalded lowfat milk over, stir, and let stand until lukewarm.
  3. Meanwhile, dissolve 2 teaspoon sugar in 1 c. hot water, sprinkle in 2 tbsp. active dry yeast, and proof 5-10 minutes., then add in to lukewarm mix in bowl.
  4. Beat in 3 c. whole wheat flour, and stir in 3-4 c. all-purpose white flour until dough clears sides of bowl. Turn dough onto lightly floured surface and knead 10 - 12 min, adding sufficient flour to keep from sticking.
  5. At this point you can knead in 1 1/2 c. raisins Or possibly you can add in the raisins with the first of the whole wheat flour. (Kneading in is not my favourite way, so I usually add in the fruit with the flour, or possibly even earlier.)
  6. Let rise in greased bowl, covered, until double, about 1 to 1 1/2 hrs. Punch down, divide in two, shape into loaves, and place in well-greased 9 x 5 x 3 inch loaf pans, or possibly that ever size pans you use. Cover and let rise until double.
  7. Bake at 375 F. 15 min, turn down to 350 F. approximately 40 min more. Turn out on wire racks, and while still warm, brush with following glaze: 1/4 c. sugar, 1/2 c. maple syrup, 2 tbsp. butter - fold in saucepan, bring to boil stirring constantly, remove from heat and brush on bread. (You can also brush this glaze on lightly before baking, and after as well.)