Oven Baked Raisin Bread

Oven Baked Raisin Bread

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

18 servings
Leavening 45 min
Preparation 25 min

Cooking 25 min

Standing 2 h

180 calories per serving 
Cooking dish: 2 pans of 9×5×3 po (22,5×12,5×7 cm)


Ingredients

1 cup white rice flour   160 g
3/4 cup almond meal   80 g
1/4 cup millet flour   45 g
1/4 cup amaranth flour   26 g
1/4 cup tapioca flour/starch   35 g
1/2 cup quinoa flour   90 g
1 tbsp guar gum, or xanthan   10 g
1 tbsp quick-rise yeast   12 g
1 3/4 cup water   440 mL
3 tbsp honey   65 g
1 tsp salt   4 g
1 tbsp rice vinegar   15 mL
4 tbsp olive oil   60 mL
1 eggs size large    
2 egg yolks, beaten    
1 1/2 cup raisins, coated with 2 tbsp of rice flour   260 g

Method

  1. Combine all the flours, almond meal, guar gum or xanthan and yeast.
  2. Heat water in the microwave for 1 minute, add the honey, salt, vinegar, oil, and beaten eggs and mix well. Add two-thirds of the flour mixture gradually and mix for 1 minute.
  3. Cover with a cloth and let rise 15 minutes. Add the rice flour-coated raisins and mix well. Add the remaining flour and mix for 1 or 2 minutes.
  4. Pour the preparation into two small loaf pans that are greased or lined with 4.5×2.5×3 inch (11×6×5 cm) parchment paper or into a greased 8-cup (2 L) measuring cup.
  5. Heat 2 cups (500 ml) of water for 3 minutes in the microwave and then place your dough next to it to rise for 30 minutes. In the meantime, preheat the oven to 400 °F (200 °C).
  6. Bake the bread for 20 to 25 minutes in the small pans or for 30 minutes in the measuring cup. Ten minutes before the end, cover the bread with aluminum foil to prevent excess browning. Remove from oven, tap the bread out of the pan and cool on a rack. Wrap in a cloth and plastic bag and store in the refrigerator.

Nutrition Facts Table

Nutrition Facts

per 1 serving (50g)

Amount

% DV*

* DV = Daily Value

Calories

180

Fat

5 g

8 %

Saturated 1 g
+ Trans 0 g

4 %

Cholesterol

35 mg

Sodium

95 mg

4 %

Carbohydrate

31 g

10 %

Fibre

2 g

8 %

Sugars

11 g

Protein

5 g

Vitamin A

2 %

Vitamin C

0 %

Calcium

4 %

Iron

10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ½ serving
Grain Products: ½ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¼ serving

More info

Claims

Free :
Trans Fat
Low :
Saturated Fat, Sodium
Source of :
Copper, Fibre, Folacin, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E, Zinc
Good source of :
Manganese
Diet-related health claims :
Artery-healthy, Heart-healthy

More info


This recipe is in the following categories: Artery-healthy | Halal | Heart-healthy | Kosher | Low Saturated Fat | Low Sodium | Vegetarian

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