I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Saturday, March 24, 2012

Whole-Wheat Bars with Raspberry Jam

 Whole-Wheat Bars with Raspberry Jam
 from Martha Stewart Living

1 1/4 C whole wheat flour
1 C flour
1/4 C wheat bran
1/4 tsp salt
1/4 tsp baking soda

2/3 C brown sugar
1 tsp finely grated lemon zest
10 Tb butter, softened

1 egg

1/4 C applesauce, smooth & unsweetened
1 C raspberry jam

Whisk together first group and set aside.

Beat second group in Kitchen Aide.

Add in egg.

Reduce speed to low and add flour mixture in 3 batches, alternating with applesauce.  Divide dough in half, warp in plastic and refrigerate until firm, about 2 hours.

Roll out 1 piece of dough between 2 lightly floured sheets of parchment to a 9.5 x 11.5 rectangle, about 1/8" thick.  Trim dough  and transfer rectangle to a baking sheet.

Cut rectangle in half lengthwise.  Spread 1/4C jam down half of each length, leaving 1/2" border.  Fold dough over and pinch to seal.  Refrigerate until firm, about 20 minutes.  Repeat with remaining dough and jam.

Preheat oven to 375.

Cut crosswise into 1 1/2" wide bars, but do not separate until after baking.  Bake until golden, about 20 minutes.  Let cool.

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