Raisin Bread

Grams/ Weight Measurement
Yield = 10” baquette

5 g instant dry yeast
25 g Nextjen All Purpose Baking Blend (flour)
50 g water
10 g psyllium husk
.5 g ginger
5 g vanilla
2.5 g cinnamon
15 g raisins
5 g honey (or agave syrup)

75 g Nextjen All Purpose Baking Blend (flour)
75 g hot water
3 g salt
1 g baking powder
10 g butter
2 g apple cider vinegar

Make a sponge by mixing the yeast, 25 g flour, water, spices, vanilla, raisins and honey; let rise for 5-10 minutes.
Mix 75 g flour, hot water, salt, baking powder, butter and apple cider vinegar together for 2-3 minutes using the paddle attachment of your mixer.
When this has cooled to body temperature, add the yeast sponge, and mix until incorporated.
Scrape bread dough onto a sweet rice floured surface and knead bread dough. Form it into a long baguette and place on a baking tray.
Snip the dough with scissors on an angle, cutting halfway through the width of the dough, every 4-5 cm (1.5-2”) on both sides of the bread. Egg wash the dough.
Let rise for 30 minutes, until doubled in size.
Bake at 350°F for 20-25 minutes.

**Can be made into buns as well.

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Cups / Imperial Measurement
Yield = 10” baquette

1 tsp instant dry yeast
1 tbsp + Nextjen All Purpose Baking Blend (flour)
1/4 cup g water
1 tbsp psyllium husk
1 pinch ginger
1 tsp vanilla
1/4 tsp cinnamon
1/4 cup raisins
1 tsp honey (or agave syrup)

1/2 cup Nextjen All Purpose Baking Blend (flour)
1/3 cup hot water
1/2 tsp salt
1/8 tsp baking powder
2 tsp butter
1/4 tsp apple cider vinegar

Make a sponge by mixing the yeast, 1 tbsp + 1 tsp flour, water, spices, vanilla, raisins and honey; let rise for 5-10 minutes.
Mix 1/2 cup flour, hot water, salt, baking powder, butter and apple cider vinegar together for 2-3 minutes using the paddle attachment of your mixer.
When this has cooled to body temperature, add the yeast sponge, and mix until incorporated.
Scrape bread dough onto a sweet rice floured surface and knead bread dough. Form it into a long baguette and place on a baking tray.
Snip the dough with scissors on an angle, cutting halfway through the width of the dough, every 4-5 cm (1.5-2”) on both sides of the bread. Egg wash the dough.
Let rise for 30 minutes, until doubled in size.
Bake at 350°F for 20-25 minutes.

**Can be made into buns as well.

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