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Raisin Juice (For Baking Whole Grain, Whole Wheat or Dark Breads

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“Many whole grain breads use Raisin Juice to add to their recipes, especially in 7 grain and 12 grain breads. Here is my original recipe. If you want a clear liquid, strain. If you want to use the raisin remains with it, do so since they will be pulverized. This is a good source of iron.”
READY IN:
40mins
SERVES:
10
YIELD:
10-15 loaves of bread
UNITS:
US

Ingredients Nutrition

Directions

  1. Put all ingredients in a large saucepan in the order stated. Cook on low heat, stir a few times until reduced in volume by half.
  2. Cool.
  3. Put one cup in your blender, a mix of cooked raisins and liquid.
  4. Blend well.
  5. Put the balance of the raisin and liquid in the blender and blend well.
  6. Strain in a close mesh strainer for clear juice.
  7. Option: Leave pulverized raisins in juice and strain when you want to use.
  8. Pour into ice cube trays and freeze.
  9. When frozen place cubes in a freezer bag and use the amount needed for a portion of the liquid called for in the recipe.
  10. Thaw cubes and measure the liquid after thawing for each individual recipe.

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