Sunday, April 15, 2012

Cinnamon - Raisin Bread for Dad

When my dad (another die-hard cinnamon raisin bread fan) found out I was making the sister a loaf of his preferred breakfast carb, he sent me a twitter message asking if I could make him one too! Of course, I had to say yes. Even if it wasn't family, the thought of making bread again was a thrill I haven't really had the pleasure of since my mom decided to lose her post-marriage weight and I jumped at the chance to do it.

With my dad, unlike my sister, I wanted to pay a closer attention to the nutrition I was incorporating into the dough and filling. My dad's a Type II diabetic and fairly health conscious these days, knowing his numbers and trying his best to lose the weight that undoubtedly contributed to the condition. He's doing well, and I want to keep him going that way for a long time! He works some strange hours some times and as a result snacks more so than meals are a staple of his menu, so when I crafted this version of yesterday's bread, I made it higher in fibre and protein for more "staying power" and an impact on the carb count. Instead of sugar in the dough, I used the low-glycemic maple syrup and a stevia baking blend, and cut down the sugar in the filling with help from a caramel-flavoured packet of stevia and nixing the cinnamon chips.

This bread doesn't rise as high or need as much bake time as yesterday's loaf did, mostly because the use of the gluten free chickpea flour, psyllium fibre husks and oat bran don't "spring" and I remembered to do the filling properly this time! It is still all the things a good cinnamon raisin bread should be, sweet and spicy with pops of juicy raisins, but with a nice nutty undertone.

I'm sending this loaf off to Susan's Friday round up at YeastSpotting.

Cinnamon - Raisin Bread for Dad
Makes 1 loaf, 14 slices
1 cup flour
2 cups whole wheat bread flour
1/3 cup chickpea flour
1/4 cup oat bran
1/4 cup psyllium husks
2 tbsp Krisda baking blend (or other stevia blend, or sugar)
1/4 tsp nutmeg
2 tsp instant yeast
1/4 cup whey protein isolate (this is what my stepbrother uses, I stole some... shh!)
1 1/4 cups water
1 tbsp vanilla
1 tbsp maple syrup
1 tbsp canola oil
1 tsp salt
1/3 cup raisins, soaked in hot water for 10 minutes and drained
1 tbsp brown sugar
1 packet caramel flavoured Krisda sweetener (or 1 tbsp brown sugar)
1/2 tbsp cinnamon
1 tbsp tapioca starch
1 egg, beaten with 1 egg white
  1. In the bowl of a stand mixer, whisk together flours, bran, psyllium, Krisda blend, nutmeg, and yeast.
  2. Mix together the whey isolate, water, vanilla and maple syrup and add to the bowl, then turn mixer to medium low speed and mix with the dough hook for 8 minutes.
  3. Add oil and salt, and continue to mix 7 minutes longer. (Alternatively you can do this by hand, but you will need a longer mix time - about 20 minutes total).
  4. Cover bowl and let rest 15 minutes.
  5. Turn the dough out onto a greased countertop and by hand, knead the raisins into the dough to evenly disperse them without breaking them up.
  6. Place back into the bowl, cover and allow to rest 1 1/2 hours.
  7. Meanwhile, in a small bowl, combine brown sugar, stevia packet, cinnamon, and tapioca starch. Set aside.
  8. When dough has rested, punch down and roll out into a rectangle with the "short" ends the length of the loaf pan.
  9. Brush the surface of the dough with the egg + egg white, reserving some for egg wash topping.
  10. Evenly sprinkle the cinnamon mixture over the dough, leaving a 1" space on one short end.
  11. Roll up dough, pinching the un-spiced end to seal.
  12. Place in a greased loaf pan.
  13. Cover and allow to rise 1 hour, until almost doubled.
  14. Preheat the oven to 350°F, brush the top of the loaf with remaining egg mixture and bake for 45 minutes, tenting the loaf lightly with aluminum foil for the final 20 minutes.
Amount Per Serving
Calories: 159.6
Total Fat: 2.0 g
Cholesterol: 13.2 mg
Sodium: 17.8 mg
Total Carbs: 30.3 g
Dietary Fiber: 4.6 g
Protein: 6.9 g 

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