Hearty Dried Fruit & Nut Bread Bars

When we make our every other month trip to Trader Joe’s, we usually pick up a package of 6 little bread bars called Primeval Force Energy Bars (or something similar). I created this recipe to try to duplicate those yummy and hearty bars. Since I can’t come up with a really snazzy name, I’m calling them Hearty Dried Fruit & Nut Bread Bars.

Hearty Dried Fruit & Nut Bread Bars
makes 32 bread bars

• 2-1/4 teaspoons yeast
• 2-1/2 cups warm water
• 6-1/2+ cups whole wheat flour (preferably fresh ground, hard white wheat flour)
• 1/4 cup vital wheat gluten
• 1/4 cup unsulphured dark molasses
• 1/3 cup grapeseed oil
• 1 tablespoon plus 1 teaspoon cinnamon
• 1 teaspoon sea salt
• 1/2 cup flax seed meal
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional)
• 2 cups total dried fruit (such as raisins, chopped dates, diced apricots)
• 2 cups chopped nuts
• 1/2 cup shredded unsweetened coconut (optional)
• olive oil spray or additional grapeseed oil

Put 3 cups of the whole wheat flour, all the water and all the yeast in mixing bowl. Use dough hook on “Stir” speed to mix until just blended. Cover bowl with plastic wrap and allow to sit for 15 to 30 minutes, until bubbly and doubled in size.

Punch down by briefly turning on mixer to “Stir.” Add 1 cup whole wheat flour, vital wheat gluten, molasses, grapeseed oil, cinnamon, sea salt, flax seed meal, vanilla extract and almond extract (if using). Begin mixing on “Stir” speed. Add 1 cup whole wheat flour, 1/2 cup at a time until dough pulls away from sides of mixing bowl. Add the raisins, other dried fruits, nuts, and coconut. Increase mixer speed to dough setting (Speed 2) and add approximately 1 cup more whole wheat flour, 1/2 cup at a time. Add additional flour if necessary, so that dough is springy but not sticky. Knead for 5 minutes on dough setting or until dough forms a ball around the dough hook.

Remove bowl from mixer. Spray sides and bottom with olive oil spray, or coat with grapeseed oil, while you lift dough up. Rotate dough around so it gets coated on all sides, top and bottom, with the oil in the bowl. Cover bowl with plastic wrap and place in a warm (but turned off) oven*. Let rise until doubled, about 30 minutes.

Punch down dough. Divide into 2 portions. Divide each of these portions in half repeatedly until there are 32 pieces. Shape each piece into a little tube (about 3 to 3-1/2 inches long and 1-1/2 inches wide) and spread out loosely spaced in 2 greased 9 x 13 inch pans (or two 8-inch square pans will do the job of one 9 x 13 inch pan).

16 bars will spread out loosely in one 9 x 13 inch pan.

8 bars will spread out loosely in one 8-inch square pan.

Put pans in the warm (but turned off) oven to rise for about 30 minutes, or until dough has swelled and the edges are pressing against one another. Remove pans from oven and set the pans near (not on) the burner where the oven vents to keep warm. Pre-heat oven to 375 degrees. Transfer the pans to the oven and let bake for 15 to 20 minutes, until sides and bottom are golden brown and the bread bars sound hollow when tapped. Spray the tops with olive oil spray, or brush with oil. Transfer the bread bars to cooling racks. When just cooled, put in bread bags — about 12 per bag. Set out one bag for immediate use and freeze the rest.

*To warm oven, turn on to 400 degrees for 5 minutes, then turn off. Open the oven door and let most of the heat out, until the oven is left comfortably warm.

© Copyright 2006 by Wardeh Harmon.