Ingredients for Rustic Wheat Cinnamon Raisin Bread
- 2 1/2 cups bread flour
- Instant Yeast
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 1/4 cups warm water (120-130°F)
- 2 tablespoons honey
- Sugar Free Maple Syrup
- 1 cup raisins
- Oil
- 1 cup whole wheat flour
- 1/2 cup rolled oats
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How to Make Rustic Wheat Cinnamon Raisin Bread
- In a large mixing bowl, combine 1 1/2 cups bread flour, 2 1/4 teaspoons instant yeast, 2 teaspoons ground cinnamon, and 1 teaspoon salt.
- In a small saucepan, gently heat 1 1/4 cups warm water (120-130°F), 2 tablespoons honey, and 2 tablespoons maple syrup until well combined.
- With a mixer on low speed, gradually add the warm water mixture to the dry ingredients, mixing until just combined.
- Increase mixer speed to medium and mix for 2-3 minutes, until the dough is smooth and free of lumps.
- Reduce mixer speed to low. Gradually add 1 cup whole wheat flour and 1/2 cup rolled oats, mixing until incorporated.
- Gradually add the remaining bread flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl. The dough will be slightly sticky.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, gradually adding raisins (1 cup) as you knead until evenly distributed. Add more flour, 1 tablespoon at a time, if needed, to prevent sticking.
- Place the dough in a lightly oiled large bowl, turning to coat. Cover the bowl and let the dough rise in a warm place for 60-90 minutes, or until doubled in size.
- Gently turn the dough out onto a lightly floured surface. Shape it into either one large loaf (in a 9x5 inch loaf pan) or two smaller round loaves on a greased baking sheet.
- Cover the loaves and let them rise for another 60-90 minutes, or until doubled in size.
- For a softer crust, brush the tops of the loaves with a little oil before baking.
- Preheat oven to 375°F (190°C).
- Bake for 40-45 minutes, or until golden brown and a toothpick inserted into the center comes out clean. If the bread is browning too quickly, cover it loosely with foil after 30 minutes of baking. Smaller loaves may bake faster; check for doneness around 35 minutes.
- Remove the bread from the pan(s) and let it cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
34g
Fat
1g
Carbs
11g
