Cinnamon Raisin Bread

(adapted from this recipe)

3 c whole wheat flour

1/4 c oat bran

1/4 c psyllium

1 pkt dry yeast

2 TBSP maple syrup

1 tsp salt

4 TBSP cinnamon

1 c applesauce

1/2 c grape juice

1 c raisins

First, plump the raisins in warm water, warm juice (grape or apple), or a little warm liquor. (Did someone say Rum Raisin Bread?!)

Next, combine the applesauce and juice and heat until warm. Don’t overheat, or you’ll kill the yeast when adding to the dry ingredients.

Then, combine half of the whole wheat flour, yeast, salt, cinnamon, and raisins. Stir to combine. (I use a fork to combine and aerate.)

Slowly combine the warm liquid to the dry ingredients. Add the remaining flours (the rest of the whole wheat and the oat bran and ). Mix to combine. A heavy, wet dough should result.

Cover the wet dough with a towel and allow to rise. (If you have a gas oven, place the covered bowl in there to rise. Even turning the oven light on in an electric oven will provide a nice, warm environment for your dough.)

Remove your dough from the oven, if you put it in there, and pre-heat the oven to 375 F.

Remove the dough from the bowl and spread it into a loaf pan. Flatten it with your hands to create an even loaf.

Bake for 40-45 minutes.

Let the loaf rest until it’s cool enough to remove from the pan, and allow to rest a total of 1 – 1.5 hours before slicing. And eating. If you can.