Sunday, February 14, 2010
I came upon a reference to apple cider vinegar as an egg substitute in some book some time back, but I am not able to recall the name of the book and decided to give it a try in this bread. I loved how the vinegar gave the bread a very light and airy texture which was great but just vinegar by itself is not too much of a binding agent and resulted in a more crumbly bread.
So for my second try, I made this bread with both flax and apple cider vinegar and it worked out perfectly. If you liked this Orange flavored oatmeal bar then you will surely like this bread too, so go ahead give this one a try, it is really quite simple to make despite its long list of ingredients that make it seem quite daunting:-)
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Ingredients and Method to make Orange cranberry wheat bread
1/2 cup sugar
1 1/2 cup whole white wheat flour ( Read more about this flour here)
1/2 cup all purpose flour
2 tbsp powdered dried orange (optional) (see notes)
3/4 cup dried sweetened cranberries
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup orange juice
1/4 cup oil
1 tsp orange essence
In place of 1 egg
1 tbsp apple cider vinegar+ 1 tbsp oil + 1 tsp baking powder (whisked together)
In place of the second egg
1 tbsp flax seeds/alsi + 3 tbsp water (flax seeds powdered fine and whisked together with 3 tbsp water)
a few extra drops of oil to grease the loaf pan
Pre heat oven to 350 deg F. Grease a loaf pan and keep aside.
In a large bowl add all the dry ingredients and mix well.
Powder 1 tbsp flax seeds in a spice grinder and whisk it with 3 tbsp water and let this mixture sit for about 5 minutes.
In a large bowl mix together orange juice, orange essence and oil.
Then whisk together apple cider vinegar+ oil + baking powder together and add to this mixture.
Add the flax seeds + water mixture to this and mix well.
Quickly add this entire wet mixture to the dry mixture and mix in gently with a spatula.
The resultant mixture looks lumpy and just enough wet.
Pour this mixture into pre greased loaf pan, place in oven and bake for 35 to 40 mins until toothpick or cake tester inserted in the center comes clean.
Remove from oven and cool thoroughly before slicing and serving. Use within a couple of days. Refrigerate or freeze the balance of the bread if you will not use it up within a couple of days.
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I regularly keep a stock of sliced oranges dried in the oven at 200 deg F for 2 to 2 1/2 hours, read more on how to do this here So for this recipe, I just powdered one such slice and added it to the dry ingredients for a more orangey flavor. The earlier time I made this I tried it with only 1 tsp orange essence for flavor and it worked well too, so the powdered dried orange is entirely optional.
The first time I made this I used just apple cider vinegar, oil and baking powder to replace eggs and found that the resulting bread was quite crumbly so I would suggest using at least one tbsp of flax + water and not replacing both eggs with apple cider vinegar + oil combination.
This bread turned out soft fluffy and just right as far as moisture is concerned for me. If you want to have a more moist bread, replace apple cider vinegar + oil mixture with another tbsp of flax seeds + 3 tbsp of water,to be powdered and whisked with water, as has been described earlier.