This robust loaf delivers a satisfying blend of earthy grains and warm cinnamon notes, enhanced by the subtle sweetness of applesauce and brown sugar. The texture is dense yet tender, making it perfect for toast or sandwiches. Ideal for cozy weekend breakfasts or as a side to hearty soups, this “Giant Wonder” bread brings a homemade comfort to your table. It relies on simple pantry staples like cereal, flour, and seeds to create a complex flavor profile. The addition of caraway seeds adds a distinctive aromatic kick that pairs beautifully with the fruitiness of raisins. A versatile recipe that is easy to customize with your favorite dried fruits or nuts.
Robert Ppearson’S Giant Wonder
Description
This robust loaf delivers a satisfying blend of earthy grains and warm cinnamon notes, enhanced by the subtle sweetness of applesauce and brown sugar. The texture is dense yet tender, making it perfect for toast or sandwiches. Ideal for cozy weekend breakfasts or as a side to hearty soups, this "Giant Wonder" bread brings a homemade comfort to your table. It relies on simple pantry staples like cereal, flour, and seeds to create a complex flavor profile. The addition of caraway seeds adds a distinctive aromatic kick that pairs beautifully with the fruitiness of raisins. A versatile recipe that is easy to customize with your favorite dried fruits or nuts.Ingredients
Directions
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In a large bowl, combine the cornmeal, bread flour, buttermilk powder, caraway seeds, yeast, vital wheat gluten, and salt. Mix thoroughly to distribute the dry ingredients evenly.
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Add the raisins or currants to the dry mixture and toss gently to coat with flour.
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In a separate container, warm the water to approximately 105F (40C). Whisk in the applesauce, vanilla extract, brown sugar, and lecithin (if using) until fully dissolved and combined.
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Pour the wet mixture into the dry ingredients. Stir with a wooden spoon or mix on low speed with a dough hook until a shaggy dough forms.
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Knead the dough on a lightly floured surface for 8-10 minutes, or until smooth and elastic. The dough should be slightly sticky but manageable.
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Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
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Punch down the dough to release air bubbles. Shape into a loaf and place in a greased 9x5-inch loaf pan.
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Cover the loaf and let rise again for 30-45 minutes, until the dough crests just above the rim of the pan.
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Preheat oven to 375F (190C). Bake the loaf for 40-45 minutes, or until the internal temperature reaches 190F (88C) and the top is golden brown.
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Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 257.2kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 1.7g9%
- Cholesterol 15.5mg6%
- Sodium 5768.4mg241%
- Total Carbohydrate 43.7g15%
- Dietary Fiber 10.2g41%
- Sugars 12.9g
- Protein 8.1g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you omit the lecithin, add an additional 1/2 tablespoon of vital wheat gluten to maintain dough structure.
This recipe is often referred to as "No Name Bread" due to its simple, unpretentious ingredients.
For a denser texture, you can substitute some of the bread flour with whole wheat flour.
Store the bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
