Thursday, October 1, 2015

Whole Grain Pomegranate Sangria Bread

Whole Grain Pomegranate Sangria Bread
By, Chef Gina Meyers

1 Tablespoon of Cornmeal

1 cup of quick-cooking rolled oats

1 cup of buttermilk, divided

½ cup of True Temptation Pomegranate Sangria

2 cups of all-purpose flour

1 cup of whole wheat flour

2 Tablespoons of packed light brown sugar

1 Tablespoon of baking powder

1 ½ teaspoons of caraway seeds

1 teaspoon of baking soda

1 teaspoon of salt

6 tablespoons of butter or margarine, chilled, cut into pieces.

2 eggs, lightly beaten, divided

½ cup of currants

½ cup of pomegranate seeds

Directions: Preheat the oven to 350 degrees. Sprinkle large baking sheet with cornmeal. In a bowl, combine oats with ½ cup of buttermilk; ¼ cup of pomegranate sangria let stand ten minutes. Meanwhile, in a bowl, combine all-purpose and whole wheat flour(s), sugar, baking powder, caraway seeds, baking soda and salt. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs: set aside. Reserve 1 Tablespoon of egg; combine remaining egg with remaining buttermilk (1/2 cup), plus ¼ cup of Pomegranate Sangria. Stir into oat mixture; stir in currants and pomegranate seeds. Stir buttermilk mixture into flour mixture until stiff dough forms. Turn dough onto lightly floured surface. Knead dough until smooth, 1-2 minutes. Shape dough into round loaf; place on baking sheet. Brush top of dough with remaining egg. With serrated knife, cut an “X” in top of bread, extending cut over sides of loaf down to baking sheet. Let stand in warm place for fifteen minutes. Bake 40-45 minutes or until loaf sounds hollow when tapped on bottom. Cool slightly on pan on wire rack before serving.

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