Walnut Raisin Bread

I love this because it is yeast free. It isn’t quite sugar free but I’m still tweaking the recipe.

This is my third iteration and it has produced a consistent result three times. If you wait until it cools to cut it, it won’t break apart as above (but I can never wait for warm bread that’s fresh from the oven).
Set the oven to 350 degrees F

1 c boiling water
1/4-1/3 c raisins (I use thompson but whatever you like, dates also work)
1/4 c coconut oil
2 tablespoons sugar (I used brown sugar, loose not packed)
 – I measure the boiling water in a pyrex, then add the rest of the above to it. Then I just let that stuff sit there while I mix together in a bowl:
1 c whole wheat flour
3/4 c spelt, kamut or all purpose flour
1.5 tablespoons vital wheat gluten
1 tsp each baking soda and baking powder
1/2 tsp salt

1/3-1/2 c walnuts – toast them in a dry pan while you’re getting the rest of this together to add to the flavour but if you’re in a hurry you can skip toasting.

Add the wet to the dry, mix just until it comes together, use a spoon at first but you will have to get your hands in there. Get it into a roundish log shape and put it in your loaf pan – encourage it to cover the bottom of the pan, it is sticky and will stick to itself and you. Bake for 35-40 min.
My loaf pan is 4″ x 8″ – a little smaller than the big size, if you only have a bigger pan just check it 5 min earlier since it will likely be wider and shorter. I don’t grease the pan and haven’t had any issues with sticking at all.
This is a very short and dense bread with a yummy flavour. Wonderful with nut butter.
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