15
3
tablespoons (45 ml) flax seeds
1
cup (250 ml) golden raisins
Dissolve the yeast in the water and molasses. Let stand 4 to 6 minutes, or
until mixture is foamy. Add the flours, vital wheat gluten, salt and oil to the
bowl of a Cuisinart
®
Stand Mixer fitted with the dough hook. Mix on speed
3 to combine. With mixer on speed 1, slowly add the yeast mixture. Let
mixture come to a dough ball, add the flax seeds and raisins, and then
increase gradually to speed 3. Let dough knead about 8 minutes.
Place dough in a 1-gallon sealable plastic bag with the air squeezed out, or
in a bowl cover with plastic wrap. Let rise in a warm place until it has dou-
bled, about 45 to 60 minutes.
Lightly butter a 10-inch (25 cm) round baking pan. Divide the dough into 15
equal pieces, about 2¼ ounces (65 g) each. Roll into smooth rounds and
arrange in the prepared pan. Cover with plastic wrap and let rise until about
doubled, about 30 to 40 minutes.
Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 450°F (230°C) on
the convection bake setting with rack in position A.
Place in preheated oven and bake until golden brown, about 20 to 25 min-
utes. Remove from pan and let cool on a rack for about 10 minutes for
serving.
Nutritional information per roll:
Calories 210 (13% from fat) • carb. 42g • pro. 7g • fat 4g • sat. fat 0g • chol. 0mg
• sod. 310mg • calc. 24mg • fiber 5g
Whole-Wheat Banana
Chocolate Chip Bread
Makes one 9 x 5 x 3-inch (23 x 12 x 6 cm) loaf
1
cup (250 ml) chopped walnuts
nonstick cooking spray
1
cup (250 ml) unbleached, all-purpose flour
1
cup (250 ml) whole-wheat flour
¾
teaspoon (3.75 ml) baking soda
¾
teaspoon (3.75 ml) table salt
½
cup (125 ml) granulated sugar
½
teaspoon (2 ml) ground cinnamon
½
cup (125 ml) semisweet chocolate chips
6
tablespoons (90 ml) unsalted butter, room temperature
2 large
eggs
1
teaspoon (5 ml) pure vanilla extract
3
medium very ripe bananas, mashed
¼
cup (50 ml) sour cream
Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 400°F (200°C) on
the bake setting with the rack in position B. Line the baking sheet with alu-
minum foil. Arrange the walnuts evenly on the prepared baking sheet; toast
for about 3 minutes, or until fragrant and lightly browned. Reserve. Reduce
the oven temperature to 350°F (180°C) on the convection bake setting with
the rack in position A.
Lightly coat a loaf pan with nonstick cooking spray. Reserve.
In a small bowl, mix the flours, baking soda, salt, sugar, cinnamon, choco-
late chips and toasted walnuts; reserve.
Add the butter, eggs, vanilla, bananas and sour cream to the mixing bowl
of a Cuisinart
®
Stand Mixer fitted with the flat paddle. Mix on speed 1,
gradually increasing to speed 4, for 20 seconds, or until completely com-
bined. Reduce the mixer to speed 1 and add the dry ingredients. Mix until
just combined. Pour batter into the prepared pan.
Bake in the preheated oven for about 50 to 55 minutes, or until a cake tes-
ter comes out clean.
Nutritional information per serving (based on 12 servings):
Calories 330 (41% from fat) • carb. 45g • pro. 6g • fat 16g • sat. fat 6g • chol. 50mg
• sod. 230mg • calc. 27mg • fiber 3g
