Whole Wheat Cinnamon Raisin Bread

When Christmas rolls around, it seems as if every menu is stuffed with fatty, sugary foods. If you're craving something that says "holiday" but won't ruin your healthy eating habits, you must try this recipe! It takes some time, but it's easy, healthy and delectable. Don't let the fancy terms scare you away - this came from a high end bread book, but its very user friendly!

First, make sure you have someone else around to help you eat the final result - this bread is too good to keep to yourself! I'm lucky enough to have a furry companion on hand for important jobs like this.
Next, start your soaker. If at all possible, use freshly ground flour. Both the texture and nutritional value will be vastly better than the ancient, rancid stuff you buy at the store. Soaking flour not only provides the soft, luscious texture of the bread but improves its nutrition.

Combine:1 1/3 cups whole wheat flour
3/8 tsp salt
3/4 cup buttermilk

Add 1 cup of raisins or dried cranberries to the dough and knead until incorporated. Cover and let sit for 12 - 24 hours.


Now, put together your biga.
Mix together:
1 1/3 cups whole wheat flour
1/4 tsp instant yeast
6 tbsp buttermilk (room temperature)
1/4 cup melted butter or oil
1 egg, slightly beaten

Knead for about 2 minutes with wet hands (to prevent excess sticking). Let the dough rest for 5 minutes, then knead again for 1 minute.

Transfer to a clean, oiled bowl, cover and refrigerate at least 8 hours or overnight. Remove from the fridge at least 2 hours before using.

In the morning, or whenever the soaking process is complete and you're ready to start your dough, collect your ingredients:
Soaker
Biga
7 tbsp whole wheat flour
5/8 tsp salt
2 1/4 tsp instant yeast
1 1/2 tbsp honey1/2 tsp cinnamon
3/4 cup chopped walnuts or pecans (optional)
1/4 cup cinnamon sugar

Combine soaker and biga with flour, salt, yeast, honey and cinnamon. Knead 2 minutes with wet hands.

Turn onto floured surface and knead 3-4 minutes. Add nuts at this point if desired. Let rest 5 minutes.

Knead 1 minute, then place in oiled bowl to proof until doubled.




Roll out to 1/2" thick 8" square. Sprinkle cinnamon sugar generously over dough and roll into a tight loaf.


Place in greased loaf pan and let rise.

Preheat oven to 400*. Once loaf is in oven, reduce oven temp to 325* and bake 20 minutes.

Rotate 180* and bake another 25 to 40 minutes, until the inside registers 195* on a thermometer. (If you don't have the thermometer, 25 minutes is almost always enough.)

When the loaf comes out of the oven, brush the top with butter and sprinkle lightly with cinnamon sugar. Cool and serve!



Here's the whole recipe in easy to cut-and-paste format if you want to print it. Enjoy!

Whole Wheat Cinnamon Raisin Bread

Soaker1 1/3 cups whole wheat flour3/8 tsp salt3/4 cup buttermilk
1 cup raisins

Biga
1 1/3 cups whole wheat flour
1/4 tsp instant yeast6 tbsp buttermilk (room temperature)
1/4 cup melted butter or oil
1 egg, slightly beaten

Final Dough
Soaker
Biga
7 tbsp whole wheat flour
5/8 tsp salt
2 1/4 tsp instant yeast
1 1/2 tbsp honey
1/2 tsp cinnamon
3/4 cup chopped walnuts or pecans (optional)
1/4 cup cinnamon sugar

Instructions
Combine soaker and biga with flour, salt, yeast, honey and cinnamon. Knead 2 minutes with wet hands.

Turn onto floured surface and knead 3-4 minutes. Add nuts at this point if desired. Let rest 5 minutes.

Knead 1 minute, then place in oiled bowl to proof until doubled.

Roll out to 1/2" thick 8" square. Sprinkle cinnamon sugar generously over dough and roll into a tight loaf.

Place in greased loaf pan and let rise.

Preheat oven to 400*. Once loaf is in oven, reduce oven temp to 325* and bake 20 minutes. Rotate 180* and bake another 25 to 40 minutes, until the inside registers 195* on a thermometer. (If you don't have the thermometer, 25 minutes is almost always enough.)

When the loaf comes out of the oven, brush the top with butter and sprinkle lightly with cinnamon sugar. Cool and serve!