Friday, April 12, 2013

Vegan Cinnamon Raisin Bread

I wanted to make a different variation of my usual Whole Grain Bread recipe. I made a cinnamon raisin bread that came out delicious! It was not as sweet as most cinnamon breads, which I really liked. The jumbo raisins and molasses provided a more subtle, natural sweetness.  The whole wheat flour made it hearty and healthy. It is best served warm. We couldn't stop eating this bread!

1 cup soy milk (almond milk also works)
2/3 cup water
2 tbsp olive oil
2 tbsp molasses
1/2 tsp salt (you can use a little more if you like saltier bread)
1/4 tsp cloves
2 tsp cinnamon 
3 ¾ cup whole wheat pastry flour
½ cup old fashion oats
1 cup of jumbo raisins
2 ¼ tsp active dry yeast

1. Place the wet ingredients in the bread machine
2. Add flour, oats, and raisins. Make sure the raisins are separated (sometimes they stick together). 
3. Make a hole in the flour (see picture above) that is not too deep to touch the liquid.
4. Add the dry yeast in the hole. This is to keep the yeast from rising if you are setting your bread maker to start a little later. I love to set it for 3 hours before I wake up so I wake up to the smell!
5. Set your bread maker on the “whole wheat” setting.
6. Try to wait patiently for 3-4 hours, depending on your bread maker. Let cool for 15 minutes.

We used this bread to make tempeh reubens. The sweetness really added to the flavor. It was also great when warm with vegan cream cheese. 

No comments:

Post a Comment