Inicio » Recetas » Raisin Barley Bread

Receta Raisin Barley Bread

Name: Raisin Barley Bread
Ingredients: 1 1/2 lb loaf:; 1/2 c. vital wheat gluten; 1/2 c. quinoa flour; 1 c. barley flour; 1 c. brown rice flour; 1 1/2 Tbsp. powdered whey; 1 c. water; 2 Tbsp. water; 1 1/2 Tbsp. canola oil; 2 Tbsp. honey; 1 1/4 tsp salt; 1 pkt raisins (2-1/2 ounce); 2 Tbsp. Glenfiddich (yes, single malt scotch, not brandy)

de Global Cookbook

Add a photo

click to rate

0 votos | 1207 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

Â Â 1 1/2 lb loaf:
1/2 c. vital wheat gluten
1/2 c. quinoa flour
1 c. barley flour
1 c. brown rice flour
1Â 1/2 Tbsp. powdered whey
1 c. water
2 Tbsp. water
1Â 1/2 Tbsp. canola oil
2 Tbsp. honey
1Â 1/4 tsp salt
1 pkt raisins (2-1/2 ounce)
2 Tbsp. Glenfiddich (yes, single malt scotch, not brandy)

Direcciones

To make a bread more cake-y, try using a substantial amount of barley flour with perhaps some brown rice flour, and omit the wheat. Barley flour makes a yeast bread with a very soft, cake-like texture.
Of course you will want to add in gluten. I am allergic to wheat, though not to gluten. I have found which when using low-gluten flours if I add in 1/2 c. vital wheat gluten to 2 1/2 c. low-gluten flour I get a fine-textured loaf. It does not rise much, but the texture is wonderful! [Susan]
Mix raisins with scotch. Place wet group in pan, dry group on top, yeast on top of which. Medium wheat cycle (20 min knead, 25 min first rise, 50 min second rise, bake 55 min). Add in the raisins and scotch after 12 min of kneading. You may need to help the kneading with a rubber spatula - depends on your machine and the precise moisture of your ingredients. Do not expect much rise; this bread is fine-textured.