Hello everybody, welcome to our recipe site, if you're looking for Fluffy and Crisp Whole Wheat Rum Raisin Bread recipe, look no further! We provide you only the perfect Fluffy and Crisp Whole Wheat Rum Raisin Bread recipe here. We also have wide variety of recipes to try.

Fluffy and Crisp Whole Wheat Rum Raisin Bread
Fluffy and Crisp Whole Wheat Rum Raisin Bread

Before you jump to Fluffy and Crisp Whole Wheat Rum Raisin Bread recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

Healthy eating is nowadays much more popular than it used to be and rightfully so. The overall economy is impacted by the number of individuals who suffer from health problems such as high blood pressure, which is directly related to poor eating habits. Everywhere you look, people are encouraging you to live a healthier lifestyle but then again, you are also being encouraged to rely on convenience foods that can affect your health in a damaging way. Most people typically assume that healthy diets demand a lot of work and will significantly alter the way they live and eat. In reality, however, just making a few modest changes can positively impact everyday eating habits.

You can see results without eliminating foods from your diet or make huge changes right away. Even more crucial than totally altering your diet is just substituting healthy eating choices whenever possible. Soon enough, you will likely discover that you will eat more and more healthy food as your taste buds become accustomed to the change. As you continue your habit of eating healthier foods, you will see that you no longer wish to eat the old diet.

Obviously, it’s not difficult to begin integrating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to fluffy and crisp whole wheat rum raisin bread recipe. You can have fluffy and crisp whole wheat rum raisin bread using 12 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to prepare Fluffy and Crisp Whole Wheat Rum Raisin Bread:
  1. Prepare 90 grams Bread (strong) flour
  2. Prepare 35 grams Whole wheat flour (can be replaced with strong bread flour)
  3. Prepare 2 grams Salt
  4. Take 5 grams Skim milk powder
  5. Prepare 20 grams Egg
  6. Provide 60 ml Lukewarm water
  7. Take 2 grams Dry yeast
  8. Take 8 grams Sugar
  9. Prepare 5 ml Condensed milk
  10. Get 7 grams Unsalted butter
  11. Get 50 grams Raisins
  12. Provide 1 tsp Rum (or warm water instead)
Steps to make Fluffy and Crisp Whole Wheat Rum Raisin Bread:
  1. If using the standard bread dough recipe for up to the first proofing, please note that the ingredients and measurements are different. Add the condensed milk with the flour.
  2. During the first proofing, make the rum raisin mix. If omitting rum, soak the raisins in warm water to make them soft.
  3. At the same time, grease the loaf pan with shortening, butter or vegetable oil, etc.
  4. When the first proofing is finished, release the gas from it, form it into a ball, and let rest for 15 minutes. If you are going to make rolls, form them into rolls now.
  5. After letting it rest for 15 minutes, spread out the dough into a rectangle, and sprinkle the rum raisins on evenly. Leave 2 cm at the edge.
  6. Start rolling the dough. Roll it tightly without letting air in. Pinch the ends firmly when finished rolling.
  7. If using a loaf pan, put the dough seam side down into the pan. The second proofing can be done in an oven or by covering the dough with plastic wrap, and letting it sit in a warm place about 30℃ for 40 minutes.
  8. If using oven to proof, take it out a little early. Cover with plastic wrap and let it finish proofing at room temperature. Preheat oven to 210℃.
  9. Check to see how much the dough has risen during the second proofing. If making a loaf, it should rise to between 80 and 90% of the pan. If it is ready, put the lid on and bake for 20-25 minutes at 210℃.
  10. If making rolls, bake for 12 minutes at 210℃. If making a regular loaf, bake for 12 minutes at 210℃ , then 15 minutes at 190℃.
  11. This was baked for 20 minutes at 210℃. If you want it browner, bake for a few minutes longer. Don't bake it for too long.
  12. The raisins aren't kneaded into the bread, so they make an even pattern in the bread.
  13. If not using a loaf pan at Step 6, cut the rolled dough into 8 equal parts. Put the cut side up into aluminum cups, so you'll be able to see the spiral pattern.

If you find this Fluffy and Crisp Whole Wheat Rum Raisin Bread recipe useful please share it to your good friends or family, thank you and good luck.