9d2
From the web page of Eric Praetzel
http://sca.uwaterloo.ca/~praetzel
Eric wrote DVPEG software and also the fudge recipe in here.

Here is my raison bread recipe.  It is easy to make and lasts
several weeks in a feezer.  It is great when made into buns and baked
till its dark because it can't be crushed and lasts in a backpack or panier.
When its made with the soy flour the protien is complete (or good quality if
you go by the meat industry lying BS) and your body will convert it all to
usable carbos.

One comment.  Do not knead the dough a lot.  If you do, then the bread will
have a very fine texture and will crumble easily after baking.


Raison Bread [prices were from 1996]
------------

makes 2 loaves (weight 1kg each)
bake at 375 F for 45 min (move around in oven at the half way point).

cost/loaf		combine:
0.15		3 cups whole wheat flour
0.15		5 cups white flour
0.10  or replace 1 cup white with soy flour
0.13		1/2 cup powder milk
		1 T salt
0.18		2 T (2 packages) yeast
0.03		1/2 cup sugar
0.20		2 T cinnamon
0.50		2 cups raisons
		mix well
		and add:

heat until warm to the touch:
	3 c water
	2 T oil  (does not seem to do anything but add fat)

Costs are Canadian when bought in bulk at the right stores (co-op's).

Knead 5 min using additional white flour as needed.  Shape as desired (I use
flat buns instead of loaves) and let rise in a warm place until the volume
doubles.  Don't bother puching it down and letting it rise again (for those
of you who have used yeast) because I have found that this only takes time
and makes no difference.
	Vary the whole wheat / white flour ratio to get whatever consistency
you like. You will not get light fluffy bread unless you remove the soy flour
and the whole wheat flour (and then you have trashy white bread).
	The purpose of the milk powder is to provide the bread with the protein
your body needs to digest the flour.  If you eat the bread with milk, cheese
then you can omit the powdered milk. The amount of powder milk required is
actually 3 times that put in.  If the soy flour is put in then the digestion
will be almost complete.  Note that when done the protein content is about
half that of meat (pound basis) [soy flour has a protein content up to 3 times
that of meat on a per pound basis]
	Adding 100% to everything makes enough to fill two cookie trays with
16 flat 'buns'.

One thing that I've also heard:

- lemon juice can make yeast rise twice as fast
  but sodium bisulphite (present in commerical lemon juice) kills yeast



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