How to Make Sprouted Drunken Vegan Cinnamon Raisin Bread | Sensible Plate

How to make sprouted drunken vegan cinnamon raisin swirl wheat bread. This is a delicious and nutritious vegan bread made from whole ingredients and no added refined sugar. Instead of the traditional brown sugar and vegan butter filling, I’m using vegan red wine to soak the raisins and to develop a date puree. This is why I’m calling the bread drunken and the wine gives it a deep rich flavor. Making bread always takes time and practice, but there nothing like freshly baked bread and the aroma that fills your home. I hope you give this recipe a try!

Music version here:    • [w/ music] Sprouted Drunken Cinnamon Raisi...  


Recipe/Ingredients:

Dough:
300g sprouted wheat flour
150g warm plain unsweetened almond milk (105 to 110F)
50g plain no added sugar apple sauce
20g maple syrup
2 tbsp coconut oil
1 tsp salt
1/2 tsp instant yeast (vary by brand)

Filling:
150g vegan red wine
80g pitted dates
75g raisins
15g maple syrup
1 tbsp (or more) cinnamon

Combine and mix flour, salt, yeast.
Add almond milk, apple sauce, coconut oil, maple syrup and mix until dough is formed.
Knead dough in bowl a couple mins (adjust with flour and/or almond milk).
Move dough to floured work surface and knead 8 to 10 mins.
Return dough to bowl, cover and let it ferment 1 to 1 1/2 hrs (depending on temp.).

Soak raisins in wine for 15 mins. Drain and save wine.
Add wine, dates, and maple syrup to pan. Bring to boil and simmer 5 mins. Let it cool and puree in blender.

Roll out dough, add raisins and knead to incorporate raisins.
Roll out dough and spread the date wine puree.
Sprinkle on cinnamon.
Roll dough into log shape.
Brush on maple syrup & water mixture (optional).
Place dough in bread pan (oiled if not non-stick) covered and let it ferment 30 to 40 mins (depending on temp.).
Bake at 375F for 40 to 45 mins (time and temp. vary).

Let bread cool before enjoying.

Yield: 1 loaf
Bread pan size: 8 1/2 in x 4 1/2 in


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