Raisin Date Bread


1 c. water (warm)
1/4 c. canola oil
1 t. salt
1/4 c. pure maple syrup
1/2 c. raisins
1/4 c. dates
1/4 c. water (cool)
1/4 c. oats (quick)
1 T. soy flour
1/4 c. water (very warm)
2 1/4 c. whole-wheat flour
1 T. gluten flour
1 T. yeast (active dry)


In a large bowl, put warm water, canola oil, salt, pure maple syrup, and raisins. Let the raisins sit in the warm water for about 5-10 minutes. Put dates with cool water into the blender. Blend until dates are in fine pieces. Add oats, soy flour, and very warm water. Add 1 cup of whole-wheat flour, gluten, and yeast to the ingredients. Whip together for about 3-4 minutes. Slowly add the rest of the flour to make a soft dough. Knead the dough for about 5-10 minutes or until soft. Place the dough in a bowl that has been sprayed with vegetable spray, and cover with a towel. Place the dough in a warm place to rise. When the dough is double in size, knead it for a couple of minutes, and then shape the dough and place it in a bread pan. Cover the bread with a towel, and put it in a warm place to rise. When the bread is double in size, it’s ready to bake. Bake at 350 deg. F. for 30 minutes. Place the bread on a wire rack to cool. (Cover with a towel for a moister loaf.) Yield: eighteen 1/4-inch slices.

TIP: This bread is good toasted and spread with peanut butter and topped with homemade applesauce. Now that is a quick and easy breakfast that is nutritious and yet so delicious!

Nutritional Information:

Per slice: calories: 125; fat: 4 grams; saturated fat: 0.3 grams; sodium: 132 milligrams; carbohydrates: 22 grams; dietary fiber: 3 grams; protein: 3 grams.

The Micheff sisters-Cinda Sanner, Brenda Walsh, and Linda Johnson, -appear regularly on the Christian television network 3ABN. Their latest cookbook, Cooking With the Micheff Sisters (Pacific Press), is a best-seller among health-conscious cooks worldwide.

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