Combine all ingredients in a food processor and pulse until combined and crumbly. Set aside.
Muffins
Set oven rack to the centre and preheat oven to 350°F. Grease or line a 12 cup muffin tin.
Peel peaches and remove stone. Chop two of the peaches into 1/2" chunks and set aside. Puree the remaining two peaches using a blender or food processor until smooth. Set aside.
In a small bowl whisk together flours, baking powder, baking soda, cinnamon and salt. Set aside.
In a large bowl whisk together oil and sugar. Add eggs, one at a time, whisking after each until incorporated.
Stir in sour cream, pureed peaches and vanilla. Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.
Divide batter evenly into prepared muffin tin. Sprinkle each muffin with a generous tbsp of streusel topping.
Bake for 18-22 minutes or a toothpick inserted in the centre comes out clean.
Allow to cool at least 5-10 minutes prior to removing from muffin tin. Remove to a cooling rack to cool completely or eat while warm.
Preheat oven to 350℉ and line 12 muffin cups with paper liners. Spread wheat bran out on a large baking sheet and toast in oven for 6-8 minutes turning once.
While wheat bran is toasting and cooling, cook 1 cup of raisins and 1/2 cup of water in a small saucepan over medium heat until soft and the water has been absorbed, about 10 minutes. Puree raisins until smooth.
In a medium bowl, whisk together wheat bran, flours, baking powder, baking soda and salt. Set aside.
In a large bowl whisk together oil and brown sugar. Add egg and egg white and whisk to combine. Stir in pureed raisins, remaining 3/4 cup water, buttermilk, orange juice and orange zest.
Add dry ingredients and stir just to combine. Stir in 1/2 cup of raisins. Scoop evenly into muffin cups, mounding the batter.
Bake for approximately 20 minutes or until a toothpick inserted comes out clean. Remove and allow to cool for 5-7 minutes before removing muffins from tin to cooling rack.
Recipe Notes
-it is highly recommended to weigh dry ingredients.
-when scooping the batter, the muffin cups will be very full.
-if you don't want whole raisins in the final muffin, cook all the raisins with 3/4 cup of water and blend, continue with recipe adding only 1/2 cup additional water (for 1 1/4 cup total) and omit raisins at the end.
In a small sauce pan combine dry cereal and 2/3 cup of water. Bring to a simmer and cook for approximately 5 minutes until visible moisture is gone. Remove from heat and set aside to cool to 95-110℉
In the bowl of a stand mixer fitted with a dough hook, stir together buttermilk, 1/2 cup water, honey and yeast. Allow to ferment for 5-6 minutes until frothy. Add whole wheat flour, 1 cup bread flour, cooked cereal, butter and salt. Stir to combine. Add 1/2 cup bread flour and begin kneading until flour is absorbed. Continue adding bread flour by the 1/4 cup until dough is supple and pulls away from the bowl, approximately 7-9 minutes.
Grease a large bowl with oil or non stick spray. Remove dough from mixer and form into a ball, placing into greased bowl. Cover with plastic wrap or kitchen towel and allow to rise in a warm draft free area until double in size, 60-80 minutes.
Line a large baking tray with parchment. Remove dough from bowl and knead 3-4 times to remove air. Weight out dough into 12 equal size portions of approximately 85grams. Arrange dough balls with even spacing 4x3 on baking sheet. Cover with greased plastic wrap or kitchen towel and allow to rise until puffed and double in size, approximately 45 minutes.
Preheat oven to 400℉. Bake buns for 18-20 minutes until golden. Remove from oven and slide buns onto cooling rack. Brush with melted butter if desired. Allow to cool to room temperature.
In a small pot combine dry cereal and 3/4 cup of water. Bring to a boil, reduce heat and simmer for about 8 minutes until all visible water has been absorbed, stirring occasionally. Set aside and allow to cool to 85-110℉.
In the bowl of a stand mixer fitted with a dough hook stir together coffee, remaining 1/2 cup of water, sugar and yeast. Allow to ferment for 5-8 minutes. Stir in rye flour, whole wheat flour, cooked cereal, molassess, cocoa, oil, vital gluten, caraway seeds and salt. Begin kneading and add bread flour by the 1/4 cup, incorporating each before adding more. When dough starts to pull away from the sides of the bowl reduce the addition of bread flour to 1 tbsp at a time and continue to knead until supple and no longer sticky, approximately 10 minutes total.
Form dough into a ball and place in a large greased bowl. Cover with greased plastic wrap or kitchen towel and allow to rise in a warm 85℉ draft free area until doubled in size, 60-80 minutes.
Preheat oven to 375℉
Punch down dough and shape free form into a boule or elongated loaf 11-12" long. Place on a parchment lined baking sheet and cover with greased plastic wrap or kitchen towel and allow to rise for 30-40 minutes in a warm draft free area. Make 4-5 large slashes along the boule or loaf with a sharp knife or bread lame. Brush with egg wash and bake for 30-35 minutes until golden and an internal temperature of 195-200℉ is reached. Remove from oven to cooling rack and allow to cool to room temperature prior to cutting.
Preheat oven to 350℉. In a medium bowl whisk together flours, baking powder, baking soda and salt. Set aside.
In a large bowl whisk together brown sugar and oil. Add ones egg at time, whisking after each. Add cooked whole grain cereal, buttermilk and vanilla, whisk until well mixed.
Add dry ingredients to wet all at once. Whisk until just combined but completely incorporated. Pour mixture into a 9"x5"x3" loaf pan sprayed with non stick spray. Sprinkle poppy seeds and sesame seeds evenly on top. Bake for 50-60 minutes or until a toothpick comes out clean. Allow to cool completely on a wire rack before removing from pan.
Beat butter by hand in a medium bowl until soft and pliable. Add honey and mix to incorporate.
Cut loaf into thick slices and serve with honey butter.
Recipe Notes
Cook whole grain cereal such as Red River as per package directions. Â Allow to cool completely and measure out 1/2 cup. I will generally cook a pot, cool, divide, wrap and freeze for use in this loaf and other baked goods.
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