Sunday, June 28, 2009

Dark Brown Sugar Whole Wheat Raisin Loaf

Haha, the name of my post is really a mouthful. I guess the title says it all what kind of bread I made today. ;) Have been looking around for different variation of health bread recipes. And again falling back to whole wheat this time, since it's easier. And this recipe is indeed very easy to make, no egg, no starter dough and it is much easier to knead too.

In my precious whole wheat loaf recipe, it calls for honey as the sweetener. This time round, I have opt to try out this Natural Dark Muscovado unrefined dark brown sugar.
And you know, choosing unrefined sugar is also a much healthier choice too, since unrefined raw sugar is made from the sugar cane plant juice and still contains traces of minerals and nutrients. Whereas refined sugar is devoid of all nutrients.
The following is my recipe:
Ingredients for Dark Brown Sugar Whole Wheat Raisin Loaf:
250g bread flour
125g whole wheat flour
60g Natural Dark Muscovado unrefined dark brown sugar (or any dark brown sugar)
4g instant active yeast
5g salt
100ml fresh whipping cream
140ml water
20g unsalted butter, room temperature

1/2 cup organic black seedless raisins (optional)

Method:
  • Mix all ingredients except butter & raisins in a large mixing bowl to form a soft dough. Knead the dough till it is not sticky, about 15 to 20 minutes.
  • Add the unsalted butter in and continue to knead till the dough is shiny and elastic. To test if the dough is ready, pull a small piece off and stretching it with your fingers. If dough is very elastic and pulls to almost see through without breaking, then it's done.
  • Place dough in a greased bowl and cover with plastic wrap and allow to proof for at least 90 minutes to 2hrs.
  • Punch out the air in the dough and divide it into 3 equal portions.
  • Roll out each portion into a long flat oval shape and sprinkle the raisins on the surface.if using. Then roll up one end to make it into a swiss roll form.
  • Placed the dough into a greased loaf tin and repeat with the rest of the 2 portions.
  • Cover and let proof for another 1hr or till the loaf fills 90% of the tin.
  • Preheat the oven to 180°C. Brush the top of loaf with egg wash.
  • Bake loaf in the oven for 40 to 45 minutes. If top browns too quickly, cover with aluminum foil till baking time is up.
  • When done, take out from oven and unmold immediately and let cool on rack before slicing.
This special dark brown sugar contributes an extra depth to the flavor and a rich natural taste combining with the wheat. And it also gave the loaf a beautiful golden brown shade, superb! If you think 60g of the dark brown sugar is way too sweet, well think again. It's not at all too sweet but just right. You are even welcome to add more if you like sweet bread. ;)I love the smell of whole wheat loaf, it's nutty and earthy, not forgetting the taste is really good too. ;) Even though it's whole wheat bread, the texture of this loaf is very soft and flavorful, and adding the raisins make it good enough to eat on it's own, yummy! ;)
Note that this time round, the ratio of whole wheat flour vs bread flour is higher. So if you prefer, you can reduce the whole wheat flour and increase the bread flour. But do keep the original ratio if you want the healthier version. Try it and let me know how you all like it. ;)

19 comments:

tracieMoo said...

wow.. looks like a great loaf there! i love raisins. yum..

Honey Bee Sweets said...

Do try this recipe TacieMoo, it's good. ;)

Sweet Tooth said...

This wheat loaf is one of the best wheat bread I had. The raisins goes so well with the loaf making good as is within any spread.

PS: Any similiar recipe for an Oat loaf?

Honey Bee Sweets said...

Thanks Sweet Tooth,
Sure, I can a similar oat loaf with raisins if you like. ;)

SL said...

hi, wow! ur bread looks really good. feel like making one tonight!
one question, whats the purpose of the whipping cream used in your bread recipe?
I noticed, not many ppl use whipping cream. Can the cream be substituted with milk?

SL

Honey Bee Sweets said...

Hi SL,
Actually the whipping cream can be replaced with milk, but I have yet tried that. I guess whipping cream has higher fat content and thus probably yieling a softer texture? Anyway, try it and let me know how yours turn out. ;)

Anonymous said...

I have been following your blog for a while and dying to try out your scrumptious looking breads. Finally got myself a breadmachine to assist with the kneading. May I ask what size loaf does your bread recipes yield, and the size of the loaf tin you are using ? Thanks for your generosity in sharing your recipes.
Rgds, Dorie fr Melbourne

SL said...

hi!
i didnt get to make this bread last nite as i didnt have any whipping cream at home. instead i tried some other recipe using the 65C tangzhong method. it turned out really yucky!! the bread did rise up really nicely and square too! (i used the pullman's tin). I was so damn happy..then when i sliced it, *dang* it looks like its raw. The bread is not fluffy, but its soft. The texture is like transparent. When i tasted it, its like sticky. But i baked it in the oven for 30 mins, 190 degrees. super failed in making bread..
Im wondering is it because the dough was too wet?..it was very sticky and soft, extremely hard to shape and roll to put into the tin. Any ideas?
But tonight, im goin to buy whipping cream and try this recipe of yours.
Btw, can i make this as a white bread loaf? Use all plain flour. The rest of the ingredients, the same?

Thanks
SL

Honey Bee Sweets said...

Hi Dorie fr Melbourne,
Actually I have 2 loaf tins with cover, a medium and a large. Medium is 4.5" by 4.5" by 8". Large is 5" by 4.5" by 10". They are really inexpensive here in Malaysia, hope you are able to find the right size over in Melbourne. Happy bread baking! ;)

Honey Bee Sweets said...

Hi SL,
Since I do not know exactly which recipe you used, I cannot really give accurate advice. But sounds like you did not knead the dough long enough and did not bake the bread long enough. Please double check with the person where you got the recipe from, then maybe you can get a better perception of where you went wrong.

I have not tried making the dark brown sugar whole wheat loaf into a white loaf. The proportion of liquid might have to change too if you use all bread flour instead of partially wheat flour. Please do not use plain flour, the result will be different. Be sure to knead the dough long enough so that it's not sticky and it's elastic enough to do the "window" test. (read my instruction for detail)

I guess you just have to follow the ingredients & instruction very closely and carefully to achieve the best results. ;) Good luck!

SL said...

thanks for your reply.
ok then, i shall make this wheat loaf tonite. Can i use organic raw sugar instead of muscavado sugar?
btw, do you have any recipe for white bread loaf?

SL

Honey Bee Sweets said...

Sure SL, use any kind of brown sugar. But please reduce the amount if you intend to use white sugar, 'cos white sugar is sweeter.

Just look through all my bread recipes. Any of my soft raisin loaf can be a white bread loaf minus the raisins.

SL said...

Hi! its me again!!
just want to drop by to let you know that i made this bread loaf and it was gooddd!! the softest wheat bread ive tasted so far!!
love it to bits!!
Thanks again for this great recipe!!

SL

Honey Bee Sweets said...

Hi SL,
Yah! Congrats! So glad you like the bread and bake it to your perfection. Enjoy!;)

dainty said...

hi honeybeesweet,

you mentioned about the window test, can i know, do i absolutely have to knead till it can be stretch till nearly transparent? usually how long does it take to knead the dough to pass the window test? my machine can't do the work, and i have to hand knead it, my arm is killing me, i wonder whether its just me doing the kneading for so long (40 mins??)

Honey Bee Sweets said...

Hi dainty,
You are definitely not alone on this. :) I do all the kneading by hand too, and usually it will be around 30 minutes. Sometimes when the dough is very sticky..it can be longer like 40 to 45mins. Some of my friends uses machine (mixer or bread machine) to knead and they produce similar results. If you are frequent baker, you might want to consider investing in a good mixer. :) Well that if its too "painful" for you to knead for such long timing. Actually to pass the window test is good, but not absolutely necessary...so long as when you uses your fingers to stretch the dough thinly and it doesn't break, then you're good to go. But as you know, the more elastic the dough ...the lighter and softer the dough will turn out. :) Good luck!

Anonymous said...

Hi, may I know which loaf tin size you use for baking this loaf of bread?

Regards,
Mui Mui

Honey Bee Sweets said...

Mui Mui,it's (8"X4.5"X5")

Anonymous said...

Thanks for the recipes..., this bread is very yummy..., but I substitute the whipping cream with evaporated milk. still yummy.