Trail Mix Bread

I’m housesitting for my parents right now. Part of my official housesitter duties includes taking care of the three exchange students my parents have living with them. It could have been a lot of work, but luckily, these kids (almost adults) are superstar students who need very little care from me. All I do is prepare two meals a day, breakfast and dinner. I actually kind of like doing it. I get up every morning to make breakfast, chat with them about school and their plans, and then during the day, I do my own thing. In the evening, I prepare whatever I feel like making, and so far, they’ve seemed pretty satisfied!

Today, I felt like baking bread. Outside is gray and quiet, which is not very motivating for getting things done. Baking—and baking for others—I’ve found is the best way to spend still days like these. The kids will appreciate it too, i.e. breakfast rolls!

I threw together this whole wheat bread with a delightful little mix of raisins, almonds, white chocolate chips and coconut flakes. Perfect for breakfast, and now that I think of it, ideal for taking along on a hike. It’s trail mix in bread form!  The recipe is one I found a while back on zestycook.com and is already a favorite because of the short ingredients list and simple method. I didn’t feel like futzing around with scales or complicated dough starters, so this recipe is exactly what I needed. The original used 2/3 cup each of raisins and walnuts; I skipped the walnuts and added white chocolate chips, coconut flakes and almonds in their place; I was also a little more generous in the amounts of each. (Why? Because those little “bits” you find in your morning bread are the best part!!)

Once you mix everything together and finish proofing (which I did in the bread machine), you can form the dough into the traditional loaf or you can do as I did and use your muffin tin. I was nervous about the bread sticking (the dough, at least mine, is pretty wet), but because I floured the tin before filling, sticking was very minimal. I thought this was a pretty genius idea on my part—scoop the dough into the tins and allow to finish proofing and bypass the messy, sticky part of shaping and moving the dough. Nice!

Golden, crunchy crust and sweet middle with lots of bits!! I WILL be making this again. Probably this week!

P.S. No pictures for now. I had a little theft incident in Lima (too scary to write about), which left me camera-less and also a little traumatized. This last week I ordered a new camera, which is supposed to arrive this week…

It’s here—my camera—and it’s pink!! Took a few pics of the last of the bread, and actually, it sttill tastes pretty good 🙂

Trail Mix Bread

recipe adapted from zestycook.com

INGREDIENTS

2 cups lukewarm water

2 1/4 tsp active dry yeast (or one 1/4-oz. packet)

2 tbsp runny honey (I used clover)

2 3/4 cup whole wheat flour

1 1/2 to 2 cups all purpose flour (I used 1 1/2, which is why my dough was wetter, but which turned out fine.)

2/ tsp salt

1/2 cup raisins

1/4 cup white chocolate chips

1/4 cup unsweetened coconut flakes

1/2 cup almonds, slivered, roughly chopped or whatever

METHOD

  1. In your bread machine, add water, yeast and honey, followed by flours and salt. Run dough cycle. (If you’re doing this by hand, in a large bowl, mix together honey and 1/2 cup of the lukewarm water; then add the yeast, stirring to combine. Let sit until foaming, ca. 5 min. Stir in remaining 1 1/2 cups water. Then, in another large bowl, combine flours and salt and mix. Pour into bowl with liquid ingredients, stirring until well combined. On a floured surface, knead dough for 5 to 10 minutes or until smooth and elastic. Add flour if necessary, but be careful not to make the dough too dry. Place dough in a lightly oiled bowl, cover with a damp cloth and allow to proof for 1 1/2 hours.)
  2. Punch dough down, add remaining ingredients and run the dough cycle until you see that all bits are well combined, ca. 5 min. (Hand method: Punch dough down and turn out onto floured surface. Knead in remaining ingredients.)
  3. With a scoop or spatula, distribute dough evenly among muffin tins. (Hand method: Shape into 1 large loaf onto parchment paper-lined baking sheet.) Cover with a damp cloth and in a warm place, allow dough to proof until nearly doubled in size, ca. 30 min.
  4. Pre-heat oven to 425 F. Bake bread for 15 minutes. Then, reduce the temperature to 375 F and rotate bread 180 deg. Brush or spray the crust with water and, if making rolls, bake for another 15-20 minutes, or if making a loaf, bake for 30.
  5. Remove from the oven and place bread/rolls on a rack and allow to cool.

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