Friday, April 16, 2010

Cinnamon Raisin Bread - Vegan, Refined-Sugar-Free

Soft, slightly sweet bread with a hint of cinnamon and a bit of raisiny goodness. Almost half whole wheat and sweetened with maple syrup and brown rice syrup, so not so terrible for you.

cinnamon raisin bread

Cinnamon Raisin Boule
makes one 7-inch round loaf

1 C white whole wheat flour
.75 C water
1 t active dry yeast

1.5 C all-purpose flour
3 T canola oil
2 T maple syrup
2 T brown rice syrup
1 t ground cinnamon
.5 t kosher salt
1-3 T almond milk

.5 C raisins

Combine .5 C water and the WWW flour with the yeast and sugar in the bowl of an electric stand mixer and let stand, covered, at least 2 hours and up to overnight.

Fit bowl into mixer and attach dough hook. Add flour, oil, syrups, salt and cinnamon and mix on medium-low until combined, adding almond milk, one tablespoon at a time, as needed to create soft dough. Incorporate raisins. Turn the dough out onto a lightly floured surface and knead until a springy, slightly tacky dough forms, about 10-15 minutes, adding more flour to the dough and surface as needed. Form dough into a round and turn to coat lightly in flour. Place the round on a clean plate or sheet pan and cover with a clean, damp tea towel. Let rise until doubled in bulk, about an hour.

Turn the dough onto a lightly floured surface and press evenly with knuckles to disrupt and evenly distribute air pockets. Knead briefly before folding the dough onto itself and rounding once more. Place on a lightly oils pie plate or sheet pan and cover round with plastic wrap or damp tea towel; let proof until almost doubled in bulk, about 30-40 minutes.

Meanwhile, preheat the oven to 350F.

Remove cover from dough and bake 30-40 minutes, until the internal temeprature reaches 190F. Let cool at least 20 mintues before slicing. Store at room temperature up to two days or freeze up to a month.

cinnamon raisin bread

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