Rustic Wheat Cinnamon Raisin Bread
photo by Katzen
- Ready In:
- 2hrs 55mins
- Ingredients:
- 11
- Serves:
-
16
ingredients
- 2 1⁄2 cups bread flour, plus
- 2 1⁄4 teaspoons instant yeast
- 1 teaspoon salt
- 1 1⁄2 teaspoons cinnamon
- 1 1⁄4 cups water, hot 120-130 degrees
- 1⁄4 cup honey
- 1⁄4 cup sugar-free maple syrup
- 3⁄4 cup raisins
- 1 tablespoon oil
- 1 cup wheat flour
- 1 cup oatmeal
directions
- In your mixer, combine 1 1/2 cup bread flour, yeast, cinnamon, and salt.
- Heat water, honey and maple syrup in a saucepan over low heat until it reaches 120-130 degrees.
- Using low speed, slowly add water mixture to flour mixture. Mix on medium speed until there are no lumps, about 2-3 minutes.
- With your mixer on low speed, add wheat flour and oatmeal half a cup at a time. Then add remaining bread flour half a cup at a time until dough clears the side of the bowl. Dough will be sticky.
- Turn onto a floured surface and knead until dough is smooth (apx 5 minutes) adding the raisins as you go along. Add more flour 1 tablespoon at a time as necessary.
- Turn into oiled bowl and flip dough so that top of dough is oiled. Cover and let rise until double, approximately 60-90 minutes.
- Using lightly oiled hands, turn out dough and shape into 2 small round loaves and place on greased baking sheet OR 1 large loaf and place in 9x5 bread ban, cover and let rise 60-90 minutes.
- If you like a softer crust, brush tops of loaves with oil.
- Preheat oven to 375 degrees and bake for 40-45 minutes. Check bread after 30 minutes and cover with foil if its getting too dark on top. If making two smaller loaves, they may be done sooner.
- Remove bread from pans and cool completely on a wire rack.
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Reviews
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I had actually made another cinnamon raisin bread on the web site and thought it was good but I liked the wheat flour in this one. I didn't read your comments, Brooke, until after I had my loaf raising but I used active dry yeast and mixed it with the flour. I did not get a high rising loaf but that is all right with me. I very much like taste, texture and weight of this bread. I think the next time I make it, I will proof my yeast and see if it changes anything but I liked it the way it was pretty well. Also, I do not have a heavy duty mixer so I mixed it by hand. Possibly mixing it with the mixer might break down the oatmeal a bit more but I really liked it the way it was. I've never thought of a cinnamon raisin loaf as good with sandwiches but this does really well.
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Fabulous loaf of wheat & cinnamon bread! I absolutely love it, Brooke! I threw this in the breadmaker, including the raisins (oops!) and then added a swirl per Bayhill's review. This recipe yields a gorgeous loaf that was busting out of my 9x5" pan! This will be my go-to loaf from now on for a healthy cinnamon raisin bread... only I'll remember to put the raisins in late, and will increase the ingredients in the swirl, so it will be more pronounced! I did use dark maple syrup (Canadian Dark) for more pronounced maple flavour, and it was real maple syrup, not sugar free, too. Thanks, Brooke, for a fantastic loaf! Made for PRMR Tag.
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