Tuesday, September 13, 2016

Pumpkin Spice Raisin Bread with Kinako #BreadBakers

Fall has arrived, and with it the inevitable onslaught of all things pumpkin spice (including guinea pigs!). Ironically, I've always loved the flavours in the traditional spice blend, but never liked overly "pumpkin-flavoured" things (pancakes being an exception. Those are delicious). Also, while I will gladly nurse a mug of black PS flavoured coffee, you won't find me fighting over a latte anytime soon either. Give me the spices straight!

So, when it came time for this month's Bread Baker's challenge, I was glad to see we had the option of using either pumpkin or pumpkin spice, as well as a combination of the two. I'm putting off buying any tins of the stuff until right before (Canadian) Thanksgiving, when I make pie for Dad - and I might not even need to do that since I still have some roasted pumpkin puree in the freezer from last year to use. However, I always have a full array in my spice cabinet (or cabinets - they spread over 4 shelves in 2 pantry units). Used judiciously, they perfectly accent the other rich flavours going on in this dense, hearty dough.

Raisin and Spice Kinako Bread

I started with a base of nutty kinako (toasted soy flour) and barley flour for flavour and texture, mixed with run-of-the-mill AP and vital wheat gluten for structure. To keep the works moist and soft, I poured in some local half-and-half cream and scooped in a helping of tangy Greek yogurt. Along with making the crumb supple and soft, the acidity helped break down some of the tougher fibrous bits, making for a more even-tasting crumb. A small amount of brown sugar and honey balanced out the combination, not to mention made for a gorgeous golden crust and easily toasted inner crumb. Now, I am a huge fan of raisins in my spice breads, so I wasn't shy here either. Kneading in a big handful of soft, plump raisins mixed with coarse turbinado sugar meant that each slice essentially contained little soft caramel jewels that popped sweetly with each bite.

The dough was not a high riser, and originally I though the loaf a failure. But one slice later and I was converted - this was not only delicious, but it was such a hit I've been asked to make it again and again.

Breads with Pumpkin/Pumpkin Spice:

BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Pumpkin Spice Raisin Bread with Kinako
Makes 2 loaves of 18 slices each 
2 cups flour
2 cups kinako (toasted soy flour)
1 cup barley flour
1 cup vital wheat gluten
1 tsp ground cardamom
½ tbsp Pumpkin Pie Spice
3 tbsp brown sugar
1 tsp salt
1 tbsp honey
1 ¼ cups warm half and half
½ cup warm water
1 cup non-fat Greek yogurt
1 tbsp instant yeast
1 cup raisins, soaked in hot water and drained
3 tbsp turbinado sugar
  1. In the bowl of a stand mixer fitted with the dough hook, combine the flours, gluten, spices, sugar, salt, honey, half and half, water, yogurt and yeast.
  2. Mix on low speed for 3 minutes, then let rest 5 minutes.
  3. Knead on medium speed for 10 minutes. Dough will be stiff but should not be too dry (like a bagel dough) - add sprinkles of water as necessary.
  4. Shape into a ball, place dough in a greased bowl, turning to coat.
  5. Cover and set in a warm place to allow the dough to rise until double in bulk (about 2 - 2 ½ hours.
  6. Knead in the raisins and turbinado sugar.
  7. Return to the bowl, cover and allow to rise again until doubled in bulk (about 2 hours).
  8. Divide dough in half and shape into loaves.
  9. Place loaves in greased bread pans (or on parchment-lined baking sheets), mist with oil, then cover and allow to rise for 1 hour on top of the oven while it heats.
  10. Bake at 350°F for 50-60 minutes (until 200°F in the centre).
  11. Turn out immediately onto a wire rack to cool.
Amount Per Serving
Calories: 107.3
Total Fat: 1.2 g
Cholesterol: 3.6 mg
Sodium: 74.0 mg
Total Carbs: 17.5 g
Dietary Fiber: 2.1 g
Protein: 7.4 g