Honeyed Raisin Corn Bread
From jo_jo_ba 13 years ago
- 945 minutes to make
- Serves 16
Sweet and tender from a warm honey and milk starter, this whole wheat bread has both corn meal and corn germ for a burst of nutty flavour that plays off the plump raisins perfectly. If a softer crust is your goal with this already buttery, nutty tasting bread, brush the top of the loaf with melted butter right after removing it from the oven and keep the bread in the pan for 30 minutes to cool.
Ingredients
- 1/2 cup warm water shopping list
- 1 package active dry yeast shopping list
- 3 tbsp honey shopping list
- 1 cup warm, 1% milk shopping list
- 2 cups flour shopping list
- 1 1/2 cups whole wheat flour shopping list
- 1/4 cup corn germ shopping list
- 1/4 cup cornmeal shopping list
- 1 tbsp vital wheat gluten shopping list
- 1 tsp salt shopping list
- 3/4 cup raisins, soaked in hot water and drained shopping list
How to make it
- In a large bowl or bottom of a standing mixer, stir together warm water, yeast and 1 tbsp of honey. Set aside to let foam for 10 minutes.
- Add remaining honey and milk, mixing well.
- Stir in flours, corn germ, corn meal and gluten.
- Knead for 10 minutes, then add salt and knead for 3 minutes longer.
- Place into an oiled bowl, cover and allow to rise for 1 hour.
- Deflate dough and gently knead in plumped raisins.
- Re-cover and allow to rest 15 minutes.
- Shape dough into a loaf and place in a greased loaf pan.
- Cover lightly with plastic wrap and place in the refrigerator for 12 hours.
- Preheat oven to 350F and remove loaf from the fridge 1 hour before baking.
- Bake loaf 45 minutes, covering the top lightly with foil after 30 minutes.
- Unmould immediately onto a wire rack and cool completely.
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