Baked brown California Raisin bread
Easy and fuss-free, these California Raisins are the go-to ingredients for most home cooks and chefs. Dried in the warm California sunshine, the raisins are sweet and chewy, which make them great for snacks or baked goods.
Dr Klaus Tenbergen, a certified master baker and executive pastry chef, has shared his California Raisin bread recipe with us. He's the current Dean of Technical Education and Economic Development at Columbia College in Sonora, California, so you know you are in good hands.
Bakes 2 round loaves
190g all-purpose flour
10g baking soda
115g wheat germ
110g Graham crackers, fine crumbs
165g California Raisins
150g molasses, light
105g raisin juice concentrate
55ml vegetable oil
- In a large bowl, combine flour, sugar, soda and salt. Stir well to blend.
- Add wheat germ, Graham crackers and raisins. Mix thoroughly.
- In another bowl, combine eggs, buttermilk, molasses, raisin juice and oil. Beat well.
- Add wet ingredients into the dry ingredients. Stir until all ingredients are well-mixed.
- Pour batter into two well-buttered and lightly floured cans or small stainless steel bowls (do not cover).
- Bake at 177°C for 55-60 minutes until internal temperature of the bread is 100°C.
- Leave the bread to cool for 5-10 minutes, and then loosen bread with spatula to remove. Cool bread on a wire rack.