Raisin-barley bread

Yield: 1 Servings

Measure Ingredient
\N \N -- 1 1/2 lb loaf:
\N \N Dry group:
½ cup Vital wheat gluten
½ cup Quinoa flour
1 cup Barley flour
1 cup Brown rice flour
1½ tablespoon Powdered whey
\N \N Wet group:
1 cup Water
2 tablespoons Water
1½ tablespoon Canola oil
2 tablespoons Honey
1¼ teaspoon Salt
\N \N Yeast:
\N \N Raisins:
1 pack Raisins; (2-1/2 oz)
2 tablespoons Glenfiddich; (yes, single malt
\N \N Scotch, not brandy)

To make a bread more cake-y, try using a substantial amount of barley flour with perhaps some brown rice flour, and omit the wheat. Barley flour makes a yeast bread with a very soft, cake-like texture.

Of course you will want to add gluten. I am allergic to wheat, though not to gluten. I have found that when using low-gluten flours if I add ½ cup vital wheat gluten to 2½ cups low-gluten flour I get a fine-textured loaf. It does not rise much, but the texture is wonderful! [Susan] Mix raisins with scotch. Place wet group in pan, dry group on top, yeast on top of that. Medium wheat cycle (20 minutes knead, 25 minutes first rise, 50 minutes second rise, bake 55 minutes). Add the raisins and scotch after 12 minutes of kneading. You may need to help the kneading with a rubber spatula -- depends on your machine and the precise moisture of your ingredients. Don't expect much rise; this bread is fine-textured.

>From: schapin@... (Susan Chapin) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

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