Bread, Multi-Grain Spelt, Whole Wheat, Kamut, Barley Raisin Rolls
From All-Creatures.org Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

1 cup Spelt Flour
1 cup Whole Wheat Flour
1 cup Kamut Flour
1 cup Barley Flour
1 tbsp. Cinnamon (ground)
4 tsp. Dry Yeast
4 tsp. Soya Lecithin, liquid*
1/4 tsp. Ginger, ground*
1/4 tsp. Vitamin C, crystals*
1/4 cup Molasses (unsulfured)
1 cup Water, warmed to 52°C. (125° F.)
1 cup Apple Juice, warmed to 52°C. (125° F.)
1-2 cups Raisins
1 cup Sunflower Seeds, whole, shelled, raw
* Optional Dough Enhancer

(To enlarge the photo of the Bread, Multi-Grain Spelt, Whole Wheat, Kamut, Barley Raisin Rolls, click on the photo or link)

Preparation

This multi-grain spelt, whole wheat, kamut, barley, raisin roll recipe is a healthful vegan whole grain bread recipe. Use the multi-grain cinnamon raisin rolls for sandwiches or just to eat with a salad or meal. Split multi-grain cinnamon raisin rolls are also great toasted for breakfast.

Add the ingredients, with the exception of the raisins and sunflower seeds and 1/2 the water, to a mixing bowl or to the bread maker container. Once the flour has been added, hollow out the center of the flour slightly and place the other ingredients in the depression. (NOTE: If you fresh grind the grain, and the flour is warm, do not preheat the apple juice or water.) Mix and knead the mixture adding water as necessary.  The total kneading time should be approximately 20 minutes.

A few minutes before the end of the mixing/kneading time, sprinkle in the raisins while the mixer is running until the raisins are uniformly mixed into the dough.

Place a thin layer of Sunflower Seeds on a bread board or clean counter top.  Place the dough on the Sunflower Seeds, coating the entire surface with the sunflower seeds, and form into a cylinder about 1/3 m. (12") long.  Cut into twelve equal sized pieces and coat the cut ends of each piece with the Sunflower Seeds.  Place each sunflower seed coated roll in the pre flour-dusted, or sunflower seed coated bread pan.

Baking

Set the warming drawer of your oven to low, or the oven to a warm setting of not over 45°C (120°F).  Be careful that the oven does not overheat.  Place the multi-grain raisin roll pan in the warming drawer or oven to raise the dough.   When the dough is slightly over double the size, turn the oven heat up to 175-180°C (350-360°F). 

Bake for approximately 25-30 minutes.  When the crust is firm, but not crispy, the multi-grain cinnamon raisin rolls are done.  Remove the baking pan from the oven.  The seeds should keep the bread from sticking to the pan, though the rolls may need a little help from a spatula.  Let cool on a wire rack. 

Enjoy!

Ingredients Information

Apple Juice

Barley

Cinnamon, ground

Ginger, ground

Kamut

Lecithin, Soya

Molasses, Unsulphured

Raisins, Thompson Seedless

Spelt

Sunflower Seeds

Wheat, Hard White

Vitamin C (Ascorbic Acid)

Yeast

Utensils and Equipment Information

Baking Pan, Stoneware

Knives

Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Mixer

Vita-Mix

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!