My next bread in the Modern Baker Challenge was the Whole Grain Apple Raisin Bread. I had very low expectations for this recipe. I don’t even know why because I like whole grain, apples and raisins. I think it was the picture in the book “The Modern Baker” by Nick Malgieri that totally put me off – it just looked awfully dry. But Kayte’s picture and her verdict about the bread convinced me to try the recipe.
The recipe calls for all-purpose flour, whole wheat flour, baking soda, ground cinnamon, eggs, light brown sugar, oil, raisins, walnut pieces and tart apples. I had some trouble grating the apple because I used a new attachment for my kitchen machine, and somehow it doesn’t do yet what I want it to do. The result I got was almost like apple sauce – I guess, I have to check the manual again. I didn’t include walnut pieces because I find them way too expensive as I already wrote here. So I opted for almond pieces which are a lot cheaper.
After 40 minutes of baking, the toothpick didn’t come out clean. So I checked again after 5 minutes – still not clean, and after yet another 5 minutes it was finally done. I think it needed some more time in the oven because the “grated” apples were really juicy and thus the batter was very moist. We didn’t wait until the bread had completely cooled, but cut some slices about 5 minutes after I had taken the bread out of the oven. My verdict: It was wonderful! I am soooo going to make this again. It’s moist, and the flavor of the apples goes really well with the cinnamon. Also, the bread has a nice crunch which is due to the almond pieces. YUM!