Cinnamon Raisin Bread
You can change out ingredients for others in the same category - liquids included. My cinnamon swirl bread is great because I use local apple cider in place of water or milk.
Recommended Pan
Batch Details
Hydration: 88.6%
Total dough weight: 1,035 g
Portions
Scale by
Ingredients
- 400 g wheat berries, hard
- Dr. Mel's Quick No-Wait Yudane
- 40 g water, boiling
- 20 g flour, any (from the milled flour)
- Remaining Ingredients
- 265 g apple cider (NOT apple cider vinegar)
- 8 g sea salt
- 10 g yeast
- 8 g lemon, juice
- 50 g syrup, date (optional)
- 165 g raisins
- 7 g cinnamon, ground (~ 1 tbsp)
- Egg Wash:
- 50 g egg, whole (1 egg)
- 12 g water (1 tbsp)
Directions
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Mill wheat berries on the finest setting.
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Make the Yudane: Quickly mix 20 grams of flour from step 1 with 40 grams boiling water until a paste forms.
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Pour the COLD water over the hot yudane and stir. This will immediately cool down the yudane so we don't kill our yeast.
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Add the remaining flour, and mix until combined.
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Let the dough rest 10-15 minutes for the dough to hydrate.
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Add yeast, salt, and lemon juice.
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Mix until the dough is smooth, elastic, and passed a windowpane test. If the dough feels too dry, drizzle in water very slowly while kneading.
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Let the dough rise until almost doubled in size.
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Gently fold the dough to even out the dough temperature.
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Preheat oven to 420 F.
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Shape into a loaf with a taut skin, and place in a greased or parchment lined 8.5 x 4.5" bread pan.
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Let the dough rise until it springs back slowly when pressed with a wet fingertip.
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Place pan in oven, lower the temperature to 375 F, and bake for 40 minutes.
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Check the temperature of the absolute middle of the loaf with a digital instant read thermometer. Bake until the center of the loaf reaches a temp of 200 F.
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Typical bake time 45-60 minutes.
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Remove loaf from pan and cool completely on a rack (about 3 hours) before slicing.
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