Whole-Wheat Cinnamon-Raisin Bread
Whole-Wheat Cinnamon-Raisin Bread might be just the bread you are searching for. This recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 187 calories, 6g of protein, and 3g of fat per serving. This recipe serves 16. This recipe from Foodnetwork requires bread flour, flour, honey, and egg. From preparation to the plate, this recipe takes approximately 4 hours and 15 minutes.
Instructions
Measure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F.
Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook.
Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.
Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes.
Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square.
Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.
Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.
Preheat the oven to 375 degrees F.
Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes.
Remove from the pans and transfer to a rack to cool completely.