Cinnamon Raisin Bread

2 cups all purpose flour

2 1/4 tsp dry yeast

1 cup apple juice

1/2 cup almond milk

3 tbsp demerara sugar

1 tbsp margarine

1/2 tsp salt

3 tbsp flax eggs (see note*)

2 cups whole wheat flour

3/4 cup raisins

1 tbsp melted margarine

2 tbsp sugar

1 tsp ground cinnamon

Golden plum jam + a little water

In a large bowl stir together the AP flour and yeast and set aside. In a small saucepan combine the apple juice, 3 tbsp demerara sugar, 1 tbsp margarine and almond milk. Heat slowly until the margarine has melted (it should float to the top and the mixture should look curdled) and the mixture is warm. Pour this into the flour and add the flax egg. Beat on slow with an electric mixture until everything has combined (about 30 seconds, scraping down sides) and then beat on high for 2-3 minutes. The dough should be elastic and wrap itself around the beaters. Use a wooden spoon to add in all the whole wheat flour. Turn out dough on a lightly floured surface and knead for 7 minutes until the dough is homogeneous. 

Coat the sides of a large bowl in oil and turn the dough in the bowl to coat the surface lightly with oil. Cover and let rise in a warm place for an hour or until it doubles in size.

Once risen, punch down dough, and place it onto a floured surface. Divide dough into halves and let stand covered while preparing raisins. 

For raisins: Place raisins in a bowl and submerge with boiling water, letting stand 10 minutes before draining. Once drained mix together 2 tbsp of sugar, ground cinnamon and raisins. 

Roll each half of the dough into rectangular-esque shapes of approximately 8" by 12". Using a cooking brush, brush dough with the melted margarine and sprinkle half the raisins over each. Roll up dough, swiss roll style and pinch sides and bottom shut with moistened fingers. Cut 4 slashes on the top of the dough (opening should be at bottom) and place in greased bread pans. Combine a little plum jam and the teeniest bit of water and brush over loaves. Cover and let rise in a warm place til doubled in size (around 40 minutes). 

Bake at 375°F for 25-30 minutes or til bread sounds hollow with the top is tapped. Remove bread from pans as soon as non-dangerously possible and let cool on wire rack.

Makes 2 loaves