2cups240 g white whole wheat or regular whole wheat flour
½teaspoonapple cider vinegar
½teaspoonfine sea salt
¾cup120 g raisins and dried tart cherries
½cup120 ml plain soymilk, heated to 100°F (38°C)
¼cup60 ml dark rum, heated to 100°F (38°C)
2tablespoons24 g raw sugar
2teaspoonsbread machine yeast
1tablespoon15 ml canola oil, plus an extra ½ teaspoon for coating bowl
2tablespoons40 g all-fruit orange spread
1½teaspoonswater
Instructies
In a small bowl, soak the dried fruit in the rum for 1 hour, stirring once halfway through.
Combine the soymilk and vinegar in a medium bowl; let it curdle into a buttermilk-like consistency.
In a large bowl, mix the flour, salt, sugar, and yeast.
Stir the canola oil and dried fruit mixture into the curdled soymilk.
Add the wet ingredients to the dry and mix until combined.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and pliable.
If too wet, add flour gradually.
Shape into a ball.
Lightly coat a large bowl with ½ teaspoon oil, place the dough inside, and turn to coat.
Cover tightly with plastic wrap and let rise until doubled, about 60–90 minutes.
Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
Punch down the dough, then press it into the prepared pan.
Cover loosely with plastic wrap and let rise for another 45 minutes.
Preheat the oven to 400°F (200°C, gas mark 6).
Mix the orange spread with water and lightly brush it over the top of the loaf.
Remove the plastic wrap and bake for 30 minutes or until the loaf sounds hollow when tapped on the bottom.
Let cool on a wire rack before slicing.
Notes / Tips / Wine Advice:
Serving Tip:Serve warm with a spread of plant-based butter or nut butter for extra richness.Wine Advice:Pairs well with a lightly aged rum or a sweet dessert wine like Muscat.