The Fresh Loaf

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dense breakfast bread with nuts and/or raisins or berries needed

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JuneP's picture
JuneP

dense breakfast bread with nuts and/or raisins or berries needed

I just joined and am a fairly newbie baker. Up until now, most of my breadmaking has been with my bread machine or baking some of the no knead breads. I'm looking to expand my horizons and have purchased a couple of artisan type breadbooks; but could use help with a specific recipe.


 


I'd love to have a recipe for a dense, breakfast bread with raisins, or nuts and raisins, or cranberries and nuts. We used to be able to purchase this type of heavy bread at a local grocery store but they stopped carrying it because they said it was too expensive. So, if anyone has a recipe fitting my, hopefully, not too vague, description, I'd really appreciate it.


 


Thanks,


June

K.C.'s picture
K.C.

You could use this recipe and add whatever suits you.


http://www.thefreshloaf.com/recipes/bananabread


If you want to work with a starter or yeast recipe you could start with this recipe.


http://www.thefreshloaf.com/recipes/cinnamonraisinoatmealbread


 


 

JuneP's picture
JuneP

Can't wait to try this. I'm not thrilled with my bread machine recipe and I love that this has oats as well. Thanks.


June

mrfrost's picture
mrfrost

KAF Nutty Fruitty Sourdough(or non sourdough)


http://www.kingarthurflour.com/recipes/nutty-fruity-sourdough-recipe


If you don't do sourdough(yet), just use a poolish instead. The final dough also includes yeast anyway, so you don't have to worry about the rise.


To make the poolish, just mix 4 ounces of KAF all purpose flour(or GM Better for Bread, or other similar flour), 4 ounces of cool water, and 1/16 tsp of instant yeast. Let it sit at room temp for 8 to 12 hours or so(16 hrs max). Use this for the 8 ounces of sourdough starter in the recipe.


I did an all sourdough version(no yeast used). My sourdough is not sour at all, so really didn't do much of adding any tang here. I really wasn't looking for any tang anyway. It makes a good snack or breakfast bread anyway. For best reults use fresher nuts and fresher dried fruits. If your dried fruits are really dry, you may need to add a little extra water to the dough.


I also just used regular whole rye(Hodgson Mill) for the "pumpernickel", with great results. Although certainly not close to being pumpernickel, you could probably just sub some whole wheat if you don't have pumpernickel or rye.


Be sure and read all the comments there(at bottom of recipe) for some good tips, especially for the new(er) baker. No matter how carefully you measure your ingredients, it's still sometimes necessary to make adjustments in the flour or liquid ingredients to get the final dough consistency called for. These adjustments will usually be pretty small for well written recipes, like KAF's.


Good luck.


"This dense, moist, gently tangy bread makes wonderful breakfast toast. Or slice it very thin, and spread it with cream cheese or butter-what a treat!"

JuneP's picture
JuneP

Thanks so much for your help. This King Arthur dense bread looks like it might fill the bill!I'll just have to bring my sourdough starter back to life or get another one.


June

pattycakes's picture
pattycakes

Hamelman's 5-grain levain is the best bread in this category, to my taste. You can add raisins or other dried fruit, just add them or substitute for other things by weight and add to the soaker. Also, you can adapt the recipe to other kinds of seeds or nuts. Walnuts are wonderful in it.


http://www.thefreshloaf.com/node/5831/eric-hamelman039s-fivegrain-levain


Patricia

JuneP's picture
JuneP

Thanks Patricia,


I'll have to give that a try when I can find all the ingredients. I ordered some flours from King Arthur yesterday, so I'll have to wait until I put in another order or take a trip to Asheville where I can maybe get some of the ingredients.


June

cursedwyvern's picture
cursedwyvern

In your breadmaker's dough setting
One cup warm water
Two cups sourdough starter at 100% hydration
Three cups flour (I use semolina but all purpose is great too)
Two teaspoons margarine or crisco
A pinch, and I mean no more than a pinch, of store bought yeast (I use fleischmann's)
Cinnamon to taste, probably two teaspoons
Half a cup of raisins or chopped dates, more if you prefer.

Turn the breadmaker on so it mixes and beats the dough very well. When it gets to its first rise turn it off, wait about half an hour, then reset it and turn it back on to the dough cycle so it kneads again. When it gets to the first rise take the dough out of the breadmaker and toss into a reusable container coated with nonstick cooking spray. Then into the fridge overnight.
The next morning take out of the fridge and container and put the dough into a loaf pan coated with the nonstick spray, let rise for many hours until almost doubled, then bake at 350 for at least 45 minutes. Pop out of the pan and cool on a rack so the steam can escape from all sides. Makes a truly phenomenal pb & j.

JuneP's picture
JuneP

I just baked a raisin bread in my bread machine yesterday, so I'll try this one next time. I've never used my bread machine to just knead.


The raisin bread recipe I use in the machine doesn't mix in the raisins very well, and I sometimes takes the bread out right after it finishing kneading and knead it by hand a minute or so and put it back in the machine.


Thanks for the recipe!


June

Dobeda's picture
Dobeda

Our favorite, and one that anyone I make it for agrees, is the flax seed bread http://www.thefreshloaf.com/recipes/flaxseedwheatbread  I make it by mixing flax with a variety depending on my mood (sunflower, pumpkin seed, pecans) and also add raisins and dried cranberries......YUM


 


It is super easy to make, takes very little kneading and is dense but moist and tender......I make it nearly every week, doubling the recipe to be sure i have extra on hand.  Spreading it with Quark or Chobani yogurt and strawberry jam with a great cup of coffee takes me back to breakfast in Stuttgart with my best friend, Heidi......

pattycakes's picture
pattycakes

My adaptation of the recipe uses King Arthur AP flour with rye for the first step (overnight sourdough step). I then use hemp seeds, sunflower seeds, pepitas, and rolled oats. As I said, I have also used walnuts, which colors the bread a lovely dark, almost purplish color, and I have added golden raisins. I find it very adaptable, and have used amaranth, quinoa, and just about anything else I have in the pantry!


Patricia