Saturday, September 8, 2012

Allergy free raisin bread recipe

This is a heavy version. There's also a lighter fruit bread recipe available.

  • ¼ cup warm water
  • 1 cup raisins
  • ¼ cup Nuttlex
  • ¼ cup sugar (optional)
  • 1½ tsps salt
  • ½ cup scalded goat’s milk
  • 2 tsp Orgran No Egg, whisked with 60mls water until thick
  • 1½ cups Orgran self-raising flour
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp bicard soda
  • cup Orgran gluten free gluten
  • Spray olive oil
  • Cinnamon for dusting

  • In a large bowl combine the raisins, warm water, Nuttlex, sugar, salt, and hot goat’s milk.
  • Stir to dissolve the sugar.
  • Let the mixture cool to lukewarm (usually this is to stop the eggs from cooking but wait so that the raisins become soft).
  • Stir in 1½ cups of the flour and beat well.
  • Add the No egg mixture and blend well.
  • Add the gluten free gluten, cinnamon, nutmeg, bicard soda and enough of the remaining flour to make soft but stiff dough.
  • In the bowl, roll and press (don’t not fold and stretch) for until the dough is smooth.
  • Shape the dough into a round loaf and place it in a small greased bread tin.
  • Lightly spray with olive oil and sprinkle with cinnamon.
  • Cover and let rise for 10-15 minutes.
  • Bake at 180°C for 45-50 minutes or until cooked through.
  • Rotate the bread once to make sure it is evenly cooked.
  • If the loaf is getting too brown place foil it for the last 10 minutes.
  • After five minutes cooling, remove the loaf from the tin and let it cool on a rack.

  • For a cinnamon and/or nutmeg swirl, don't add the spices to the dough mixture. Instead, flatten the dough into a thick disc. Lay the dough onto a clean surface and sprinkle the spices over the dough. If you'd like, you can also drizzle over a little honey or sprinkle over some chopped nuts. Then gently roll the dough into shape and place it in the tin.
  • Best eaten reheated. Best method of reheating is 1 minute in the microwave.

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