WHOLE WHEAT RAISIN BREAD, T.N.T.
- Hi everyone, this is from Pillsbury Complete Cookbook, adapted of
course for slow cookers.
2 cups all-purpose flour
1/4 cup sugar
1 1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 pkg (7g) active dry yeast
1 cup milk
3/4 cup water
1/8 cup oil
2 cups whole wheat flour
1/2 cup rolled oats
1/2 cup raisins
1 tbsp oil
In bowl combine 1 cup all-purpose flour, sugar, salt, cinnamon,
nutmeg, and yeast. Mix well.
In saucepan, heat milk, water and oil until very warm.
Add warm liquid to flour mixture. Blend first with a wooden spoon,
then with mixer, 1 minute aprox. Gradually and alternatively stir in
whole wheat flour and rolled oats until you see you cannot add more
flour because else it would be difficult to use the mixer. Mix for 2
minutes more. Then add raisins and, with wooden spoon, more whole
wheat flour until a very soft dough is obtained. Dough must not be
kneadable but still must pull away from sides of bowl and, if lifted
with spatula, it must keep a certain shape and not drop to the bowl.
You can use more flour or rolled oats than stated in recipe if
necessary, or less. Final consistency of dough is what matters.
Grease and flour metallic mold that fits in crockpot. Wrap it in foil
or at least cover it with foil and secure tightly with string. Place
Cook on HIGH for 3-4 hours. Do not check until hour three.
This is a great bread for health-conscious people. The original recipe
asked for butter of margarine instead of oil. You can substitute
skimmed milk for the regular milk, with equally good results. And the
bread is perfectly freezable. (I freeze all my breads pre-cut).