This recipe makes two small loaves of bread that are loaded with nutrition and taste. The breads are full of whole grains and sweetened with pineapple and raisins rather than processed sugar, making the breads (in moderation, of course) acceptable if you're on a diabetic diet or just want to "eat healthy." The sourdough tang is present and highlighted by the sweet-tart pineapple in the bread. A touch of sweet spice adds to the flavor. You won't have to knead the breads--just mix them well and let them rise. The breads are great for breakfast, alongside dinner, or for a simple snack with a bit of cheese. Enjoy!
Sourdough Pineapple-Raisin Bread -- Makes Two 6-inch Loaves
1 cup of starter/discard
1/2 cup of pineapple juice
2 tablespoons of milled flax seeds
1/4 cup of canola oil
1/4 cup of milk
1 cup of crushed pineapple (in juice, not syrup)
1/2 cup of golden raisins (yes, you can substitute dark raisins)
1 cup of white whole-wheat flour
In a large bowl mix the starter/discard, pineapple juice, and flax seeds well and let them sit a few minutes. Add the canola oil, milk, pineapple, raisins, and white whole-wheat flour to the mixture and mix until everything is well combined. Loosely cover the mixture with plastic wrap and let it sit for at least an hour (4-5 hours is fine, too, if your kitchen is relatively cool). When you're ready, add to the mixture:
2 cups of white whole-wheat flour
2 teaspoons of salt
1/2 teaspoon of cinnamon
1/2 teaspoon of allspice
1/4 teaspoon of ginger
With a sturdy spoon mix everything well for a few minutes. Line two 6-inch round cake pans with baking parchment and spritz the pans well with non-stick cooking spray. Divide the batter/dough between the two pans and smooth it out a bit. Let the batter rise until it has increased in volume by about one-third.
Air Fryer: Air fry the breads at 325 for about 35 minutes or until the loaves are golden brown and a thermometer inserted in the thickest part of a loaf reads 190-200 degrees.
Oven: Preheat the oven to 350 degrees and bake the loaves for 45-55 minutes or until golden brown and a thermometer inserted into the thickest part of a loaf reads 190-200 degrees.
Let the loaves cool in their pans for a few minutes before removing them to cool completely. The loaves will slice best after they have cooled.
