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Slightly sweet, moist and somewhat dense, this is a deep brown loaf that's great plain; with butter; toasted, with butter or cream cheese; or as the base for a peanut butter and jelly sandwich. Use the caramel color or not, as you please; all it does is make a very dark loaf.
3 cups King Arthur Unbleached All-Purpose Flour
1/2 cup raisins
1/2 cup malted wheat flakes*
1/4 cup barley malt syrup*
1/2 cup King Arthur 100% White Whole Wheat Flour
1 teaspoon caramel color*
1 1/4 teaspoons salt
3 tablespoons vegetable oil
2 1/2 teaspoons instant yeast
1 cup to 1 cup + 2 tablespoons water
Manual/Mixer Method: In a mini-processor or blender, combine 1/4 cup of the flour with the raisins, and blend till the raisins are very finely chopped. Combine the raisin mixture with all of the remaining ingredients in a large mixing bowl, stirring till everything is well-distributed and the dough begins to come away from the sides of the bowl. Knead the dough with an electric mixer for 2 minutes; allow it to rest for 15 minutes, then continue kneading it for an additional 5 to 7 minutes, or until it's smooth. If you're kneading by hand, transfer the dough to a lightly oiled work surface; knead it for 3 minutes, allow it to rest for 15 minutes, then continue kneading till smooth, an additional 8 to 10 minutes.
Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours; it should have almost doubled in bulk.
Bread Machine Method: In a mini-processor or blender, combine 1/4 cup of the flour with the raisins, and blend till the raisins are very finely chopped. Place the raisin mixture and all of the remaining ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start. About 10 minutes before the end of the final kneading cycle, adjust the consistency of the dough with additional flour or water; it should be smooth and elastic, though still quite sticky/tacky. Allow the machine to complete its cycle.
Transfer the dough to a lightly greased work surface, and shape it into a log. Place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan, cover the pan with a damp cloth or an acrylic dough cover, and allow the bread to rise for about 1 1/2 hours, till it's crowned about 1 inch over the rim of the pan.
Bake the bread in a preheated 350°F oven for 40 minutes, tenting it lightly with aluminum foil for the final 15 minutes. The internal temperature of the finished loaf should read 190°F on an instant-read thermometer. Remove the bread from the oven, and transfer it to a wire rack to cool completely.
*Available in our catalogue.