NANA'S PRAIRIE BREAD
This semi-dark bread is delicious any time of year, but it's perfect for autumn and Thanksgiving. While sturdy enough for sandwiches, it is wonderfully soft and moist for a dinner bread. Nobody will ever guess the secret ingredients of raisins and dried cherries.
Provided by Baking Nana
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 4h40m
Yield 16
Number Of Ingredients 15
Steps:
- Combine boiling water, raisins, cherries, 1/4 cup honey, and dark brown sugar in a blender. Let stand until raisins and cherries have plumped up and liquid has cooled, about 10 minutes. Puree until liquefied.
- Mix yeast, 1 tablespoon honey, and warm water together in a large bowl; let stand until bubbly, about 10 minutes.
- Combine 2 cups bread flour, 2 cups whole wheat flour, rye flour, powdered milk, vital wheat gluten, and salt in a bowl.
- Stir liquefied fruit mixture into the yeast mixture. Add the flour mixture. Stir until combined and a dough is formed, 6 to 8 minutes.
- Mix oil into the dough. Add the remaining 1 cup whole wheat flour. Mix in the remaining 1 cup bread flour 1/4 cup at a time; dough should pull away from the sides of the bowl but still be sticky.
- Turn dough out onto a well-floured surface; allow to rest for 10 minutes.
- Knead until dough is smooth and elastic. Dust with as little additional flour as possible; dough should be tacky, not dry.
- Turn dough into an oiled bowl and cover with a loose cloth. Allow to rise until doubled in volume, about 1 1/2 hours.
- Turn dough onto a work surface and allow to rest for 10 minutes. Divide dough into 4 equal pieces and shape into rounds. Place on a baking sheet. Score the top of each loaf with a sharp knife. Cover and allow to rise again until doubled, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Bake until internal temperature reaches 180 degrees F (82 degrees C), 20 to 25 minutes more.
- Cool loaves on racks for at least 20 minutes before slicing.
Nutrition Facts : Calories 354.3 calories, Carbohydrate 60.8 g, Cholesterol 3.9 mg, Fat 8.9 g, Fiber 5.1 g, Protein 9.7 g, SaturatedFat 1.9 g, Sodium 380.7 mg, Sugar 17.2 g
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Ranjeet Shetty
[email protected]This bread is so moist and flavorful. I love the pineapple and coconut flavors.
Alexander Biggins
[email protected]I've had this bread several times and it's always delicious. It's a great way to use up leftover pineapple.
Connor Thomas
[email protected]This bread is perfect for a special occasion or a potluck. It's sure to be a hit!
Ayobami Mizmercy
[email protected]I love the combination of pineapple and coconut in this bread. It's a delicious and unique twist on a classic recipe.
Sumiya Rashid
[email protected]This bread is a great way to add some tropical flair to your breakfast or brunch menu.
LucaDbw
[email protected]I'm not usually a fan of pineapple in bread, but this recipe changed my mind. The pineapple flavor is subtle and the bread is so moist and flavorful.
Abdulrehman Yousaf
[email protected]This bread is delicious! The pineapple gives it a lovely sweetness and the coconut adds a nice texture. It's perfect for breakfast, lunch, or a snack.
Edrine Wizy
[email protected]This bread is so easy to make and it tastes amazing! I love the combination of pineapple, coconut, and nuts.
Hayden T
[email protected]This bread is a great way to use up leftover pineapple. It's also a great snack or breakfast food.
Awab Elhassan
[email protected]I've made this bread several times now and it's always a hit. It's so moist and flavorful. I love that it's not too sweet, so it can be served with a variety of toppings.
XtylishRicky XtylishRicky
[email protected]This is my new favorite bread recipe! It's so easy to make and it always turns out perfect. I love serving it with butter and honey.
Yy Hhj
[email protected]This bread is absolutely delicious! The pineapple adds a subtle sweetness and the coconut gives it a lovely texture. I also love the addition of nuts, which gives it a nice crunch.