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 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.
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