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Cardamom Raisin Breakfast Bread

These, like the cardamom-raisin cookies, came soon after I discovered cardamom; we didn't use it when I was growing up.  I still love this for breakfast.

Making + Rising:  About 2 hours
Baking:  Lightly greased baking sheet         Oven 350 degrees F        Time ~35 minutes

1 teaspoon active dry yeast
1/2 cup warm water

1 cup unsweetened applesauce, warmed
1/4 teaspoon orange oil or 1-2 teaspoons orange zest
1 tablespoon olive oil
3 tablespoons honey

Mill together:*
  500 grams wheat berries (I like about 70:30 hard white wheat to soft white wheat)
  15 cardamom pods
 1/8 teaspoon anise seeds

1 teaspoon salt

Warm water

1 1/2 cups raisins, plumped (ideally in orange juice), drained, and floured
1/2 cups walnuts, toasted lightly and coarsely broken

1 egg white, lightly beaten with 1 T water
Coarse sugar to decorate  

Stir the yeast and water together and let sit 5' while measuring out the other liquid ingredients.  

Beat in the applesauce, orange oil, olive oil and honey.  

Stir the salt into the flour mixture.  Add gradually to the liquid mixture and knead.  Gradually add additional warm water  by splashing a tablespoon or so over the dough and work surface at a time and kneading as the dough absorbs it.   You should end up with a soft, elastic dough.  Let rise, covered, in warm place until doubled in bulk.

Gently flatten the dough and sprinkle the raisins and walnuts over it.  Roll up and knead gently until they are evenly distributed.  Let sit, covered, for 15 or 20 minutes.

Divide the dough into 6 portions, shaping each into a simple round roll.  Set seam side down on a lightly greased sheet and cover to proof in a warm place, about 20-30 minutes.  While proofing, preheat the oven to 350 degrees.

Brush the proofed rolls with the egg white mixture, sprinkle generously with sugar, and pop into the oven.  They should take about 30-35 minutes to bake.

Makes 6 large rolls @  450 calories:
         19.5% fat        10.5% carbos            87.13% protein

*Substitute 3 1/3 C unbleached flour OR 2 1/4 C whole wheat pastry flour PLUS 1C whole wheat bread flour

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