Recipe by YummySmellsca
Dad's a diabetic but loves his cinnamon raisin bread, and because he works such strange hours he's often eating snacks rather than meals. I crafted this version of the classic toasting bread to be higher in fibre and protein for staying power and a bit of impact on the carb count, as well as reducing the sugar with stevia.
- 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 tablespoons stevia, baking blend (stevia blend for baking, or sugar)
- 1⁄4 teaspoon nutmeg
- 2 teaspoons instant yeast
- 1⁄4 cup whey protein, isolate
- 1 1⁄4 cups water
- 1 tablespoon vanilla
- 1 tablespoon maple syrup
- 1 tablespoon canola oil
- 1 teaspoon salt
- 1⁄3 cup raisins, soaked in hot water for 10 minutes and drained
- 1 tablespoon brown sugar
- 1 (1 g) packetcaramel flavoured stevia (or 1 tbsp brown sugar)
- 1⁄2 tablespoon cinnamon
- 1 tablespoon tapioca starch
- 1 egg, beaten with
- 1 egg white
Directions See How It's Made
- In the bowl of a stand mixer, whisk together flours, bran, psyllium, Krisda blend, nutmeg, and yeast.
- 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.
- 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).
- Cover bowl and let rest 15 minutes.
- 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.
- Place back into the bowl, cover and allow to rest 1 1/2 hours.
- Meanwhile, in a small bowl, combine brown sugar, stevia packet, cinnamon, and tapioca starch. Set aside.
- When dough has rested, punch down and roll out into a rectangle with the "short" ends the length of the loaf pan.
- Brush the surface of the dough with the egg + egg white, reserving some for egg wash topping.
- Evenly sprinkle the cinnamon mixture over the dough, leaving a 1" space on one short end.
- Roll up dough, pinching the un-spiced end to seal.
- Place in a greased loaf pan.
- Cover and allow to rise 1 hour, until almost doubled.
- 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.