Whole Grain Cinnamon Raisin Bread

Post by Tisha
(Also see "Whole Grain Sandwich Bread" post in January 2011)

Yields: 2 loaves/18 slices per loaf

For a while I was buying Food For Life's "Ezekiel 4:9 Sprouted Grain Cinnamon and Raisin Bread," but paying a premium price for this product week after week wasn't working.  Thus, I set out to make my own.  This is my version of their cinnamon raisin bread, minus the sprouted grain aspect. (I haven't dabbled into sprouted grains, yet.)

Night Before:
1 cup spelt flour
2 cups whole-wheat bread flour
2 1/2 cups warm water
2 tsp dry active yeast
-Combine all ingredients together and mix until well incorporated, then cover and let sit overnight.

Day of:
2 cups spelt flour
1 1/2 cups whole-wheat bread flour
4 Tbsp or ¼ cup sugar
4 Tbsp extra virgin olive oil (evoo)
1/4 cup water
2 tsp kosher salt
1  tsp yeast
(2 cups of raisins and several TBSPs of cinnamon for later)
-First, stir in sugar, evoo, water, salt, and yeast until they are pretty well incorporated.  Then add your flour by the 1/2 cup.

-The dough is going to be a sticky mess, but that's ok. Turn the dough out onto a lightly oiled surface and work it the best you can.   You may want to incorporate some stretch and folds into this stage of the breadmaking process (see youtube video clip for this technique here).  Shape your dough into a ball and put into an oiled bowl, turn once to coat, and let rise for 45 minutes.

-Do your first of two stretch and folds, put the dough back in the bowl, let it rise for another 45 minutes.  Then do your second stretch and fold.

-Now let the dough rise until double its original size.  Approximately 75 minutes for me.

-Now, divide your dough evenly in half.  Add 1 cup of raisins to each half of dough, incorporate throughout.  Let rest for 10 min

-Roll out dough into approx. 8X8 square with roughly 1" thickness.  Sprinkle cinnamon all over the top of the dough.  Roll up the dough into sandwich loft shapes.

-Then, put in oiled bread pans (see youtube video clip for a similar rolling technique here).  Cover them loosely with plastic wrap and let rise until doubled.
.
-Once your loaves are risen, slash them down the middle, and throw in the oven at 425*F, close the oven door and lower temperature to 350*F.  Cook until they are a deep golden brown and sound hollow when tapped on the bottom or until the internal temperature reaches 195*F.

Per Slice:
Calories-
Carbs-g
Fat-g
Protein-g
Sugar-g
Sodium-mg
Yields: 2 loaves/18 slices per loaf