Spelt Barley Cinnamon Raisin Bread with Sunflower Seeds
This is a healthful, whole grain spelt barley cinnamon raisin bread recipe.
Spelt Barley Cinnamon Raisin Bread with Sunflower Seeds Ingredients:
3 cups Spelt flour
1 cup Barley flour
4 tsp. Dry Yeast
4 tsp. Soya Lecithin, liquid*
1/4 tsp. Ginger, ground*
1/4 tsp. Vitamin C, crystals*
1/4 cup Molasses (unsulphured)
2 cups Apple Juice (approx.)
1 cup Raisins
1 cup Sunflower Seeds, whole, shelled, raw
* Optional Dough Enhancer
Spelt Barley Cinnamon Raisin Bread with Sunflower Seeds Preparation:
This is a healthful, whole grain spelt barley cinnamon raisin bread recipe. Use the cinnamon raisin bread for sandwiches or just to eat with a salad or meal. Cinnamon raisin bread slices are also great toasted for breakfast.
Add the ingredients, with the exception of the sunflower seeds and 1/2 the apple juice, to a mixing bowl or to the bread maker container. Once the flour has been added, hollow out the center of the flour slightly and place the other ingredients in the depression. (NOTE: If you fresh grind the grain, and the flour is warm, do not preheat the apple juice.) Mix and kneed the mixture adding apple juice as necessary. The total kneading time for the spent barley cinnamon raisin bread dough should be approximately 20 minutes.
Place a thin layer of Sunflower Seeds on a bread board or clean counter top. Place the dough on the Sunflower Seeds and form into a cylinder about 1/3 m. (12″) long. Cut in two pieces and reform into a loaf making sure that the entire surface, including the ends are coated with the Sunflower Seeds. Final length should be slightly less than the length of the baking pan. Place in two 12 cm. X 24 cm. (4-1/2″ X 9″) bread pans.
Spelt Barley Cinnamon Raisin Bread with Sunflower Seeds Baking:
Set the warming drawer of your oven to low, or the oven to warm setting ±45°C (120°F). Be careful that the oven does not overheat. Place the cinnamon raisin bread pans in the warming drawer or oven to raise to dough. When the dough is slightly over double the size, turn the heat up to 175-180°C (350-360°F).
Bake for approximately 35 minutes. When the crust is firm, but not crispy, the cinnamon raisin bread is done. Remove the baking pans from the oven. The seeds should keep the bread from sticking to the pans, though the loaves may need a little help from a flat table knife or spatula. Let cool on a wire rack.
See a complete list of our other bread recipes:
The above vegan recipe is in keeping with God’s creation intent (Genesis 1:29-31): ‘Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground– everything that has the breath of life in it– I give every green plant for food.” And it was so. God saw all that he had made, and it was very good.’ (NIV) Let no animal suffer or die that we may live
See our Recipes Table of Contents on our archival web site for all our vegan recipes.
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