Raisin cinnamon wheat bread

When my husband walked into the house today, I saw a delighted look on his face. He exclaimed “something smells good”. I smiled and took him to the kitchen and showed him this beauty just out from the oven. The aroma was so enticing I couldn’t resist but to take the first bite. The cinnamon-raisin combo in a loaf of bread is never a letdown I would say. It brings me back to my childhood days. This loaf of bread will be making a more frequent appearance in this household. I love having the whole house smell cinnamony.

Ingredients:

  • 1/4 Cup warm water
  • 2 tsp dry yeast
  • 1/2 tsp granulated sugar
  • 1 Cup warm water
  • 1/4 Cup cold milk
  • 2 Tbsp brown sugar
  • 1/2 Tbsp cinnamon
  • 1/2 tsp salt
  • 1 Tbsp butter
  • 1 1/4 Cups whole wheat flour
  • 1/2 Cup chopped walnuts
  • 1 Cup raisins
  • 1 1/2 Cups all purpose flour, approximately
  • 1/4 Cup rolled oats

Directions:

  1. Put the 1/4 cup warm water, the yeast and 1/2 tsp of sugar into the work bowl of a mixer. Let stand 5 minutes.
  2. Add the next 7 ingredients (through the whole wheat flour) into the work bowl.
  3. Beat on medium high speed until the mixture is smooth. Add the raisins and the walnuts.
  4. Add 1 cup of the all purpose flour and mix.
  5. Continue to add flour a couple tablespoons at a time until you reach the consistency of a manageable dough (the dough should pull away from the sides of the mixing bowl, but should still be tacky to the touch).
  6. With the dough hook, knead the dough for roughly 15 seconds.
  7. Let the dough rest for a couple of minutes and then continue to knead the dough until it is smooth and elastic.
  8. Remove the dough from the work bowl and place in a large, oiled bowl.
  9. Shape the dough into a ball and cover with plastic wrap.
  10. Let the dough sit until doubled in volume, about an 1 1/2 to 2 hours.
  11. Pat the loaf into an 8 1/2 by 4 inch rectangle, with the long side facing you.
  12. Beginning with the long side, roll the dough away from you until you have a log.
  13. Place the log into a well oiled 8 1/2 by 4 1/2 inch loaf pan and cover loosely. Let the dough rise in the pan for another 45 minutes.
  14. Sprinkle each loaf with rolled oats and bake in a 190 degree Celcius oven until well browned and cooked through, about 40 – 45 minutes.

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