Recipe - Raisin-Barley Bread

1 One half pound loaf:
Dry group:
One half cup Vital wheat gluten
One half cup Quinoa flour
1 cup Barley flour
1 cup Brown rice flour
1 One half tablespoon Powdered whey
Wet group:
1 cup Water
2 tablespoon Water
1 One half tablespoon Canola oil
2 tablespoon Honey
1 One fourth teaspoon Salt
Yeast:
Raisins:
1 pack Raisins; (2One half oz)
2 tablespoon Glenfiddich; (yes, single
malt
Scotch, not brandy)

To make a bread more cakey, try using a substantial amount of barley flour
with perhaps some brown rice flour, and omit the wheat. Barley flour makes
a yeast bread with a very soft, cakelike texture.

Of course you will want to add gluten. I am allergic to wheat, though not
to gluten. I have found that when using lowgluten flours if I add 1/2
cup vital wheat gluten to 2 One half cups lowgluten flour I get a finetextured
loaf. It does not rise much, but the texture is wonderful! [Susan]

Mix raisins with scotch. Place wet group in pan, dry group on top, yeast
on top of that. Medium wheat cycle (20 minutes knead, 25 minutes first
rise, 50 minutes second rise, bake 55 minutes). Add the raisins and
scotch after 12 minutes of kneading. You may need to help the kneading
with a rubber spatula depends on your machine and the precise moisture
of your ingredients. Don't expect much rise; this bread is finetextured.

From: schapin@mitre.org (Susan Chapin)
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe