minutes per mile blog

baking overload: apple-oat muffins & raisin seed bread

How about a muffin for breakfast?apple_oat_muffins_DSC0115Or perhaps a slice of sweet raisin bread?whole_wheat_seed_raisin_bread__DSC0108I’ve got both on hand at the moment, and it’s hard to choose between the two :). Since I’ve had a few days off of running and Anthony was out of town most of the week, I’ve been filling my free time with all the carbs in the world.apple_oat_muffinsFirst up: Cookie and Kate’s Apple Oatmeal Muffins. I made them for an event at work and everyone loved them! Especially when I noted that they were healthier than your usual muffin — they’ve got barely any oil, no butter, and only a little bit of brown sugar, but somehow they taste super sweet and moist.  I recommend smearing them with a bit of apple, pumpkin, or peanut butter as she suggests in her post.apple_oat_muffinsI’d also recommend doubling the recipe because these will be gone fast :)

Up next: a new addition to the carbtastic chronicleswhole_wheat_seed_raisin_bread__DSC0103This week I made a sweet seed-raisin bread that’s got a little bit of crunch (nuts and seeds) and a little bit of mush (raisins!). And a whole lotta fluff (vital wheat gluten, yay!).whole_wheat_seed_raisin_bread_DSC0096I started with a King Arthur recipe, but deviated so much from the original lineup that I’m going to claim this recipe as my own. Full ingredient list/instructions below. Hint: There’s molasses in there!whole wheat seed-raisin breadThis one is a definite winner. I loave bread.

Seed Raisin Bread (inspired by King Arthur’s Molasses Multi-Seed Bread)

  • 1 1/2 cups warm milk (I used half almond milk, half 2%)
  • 1 1/2 cups warm water
  • 4 tablespoons butter, sliced into pieces
  • 3 cups King Arthur whole wheat flour
  • 3.5 cups King Arthur white bread flour
  • 3 tablespoons vital wheat gluten
  • 1/3 cup molasses
  • 1 tablespoon salt
  • 1/2 teaspoon cinnamon
  • 4 tablespoons sunflower seeds
  • 1/4 cup chopped pecans
  • 1/2 cup raisins
  • 1 tablespoon active dry yeast
Directions: **You’ll need two loaf pans for this, because it yields a ton of dough** Dump all ingredients in bread maker, and put on dough setting. Make dough. Remove dough from bread maker and place on a lightly oiled surface. Split dough in half and punch down. Let sit for a few minutes, and then place into loaf pans. Let rise for 1-2 hours in a warm, moist place (I put in a warm oven next to a big bowl of water). Bake at 350 for 30-35 minutes. Let cool for at least two hours before slicing, if you can!
  • Any other bread makers out there? Do you use a machine or make it all by hand?
  • What’s your go-to blog for recipes?
  • Breakfast foods: Sweet or savory?

3 thoughts on “baking overload: apple-oat muffins & raisin seed bread

    • I think it’s crucial to let the bread sit for at least a couple hours before slicing it — so that it’s set enough to slice thinly. if you don’t let it sit, it gets crumbly and out of hand! I also use a sharp bread knife and cut mine on a table outside so that crumbs don’t get in my house :)