Mike’s Cinnamon Raisin Bread by Pmiker

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Mike's Cinnamon Raisin Bread
Submitted by pmiker on November 23, 2015 at 7:49 pm

A raisin bread to make you smile. 50% whole grain and sweet, light and moist. The dough is the sweet bread Honey Wheat n Spelt to which raisins, chopped nuts and cinnamon chips have been added.

Yield: 4 loaves
Source: Me (Mike)

Bread flour - 20.50 ounces
White Whole Wheat flour - 12.30 ounces
Whole Spelt flour - 8.20 ounces (could be regular whole wheat flour)
Milk (non-fat dry milk in water) - 26.20 ounces (weighed)
butter, unsalted (melted) - 2.45 ounces
honey - 7.40 ounces
salt - 0.75 ounce
yeast, instant - 0.65 ounce (a bit more in winter, a bit less in summer)
raisins - 6.50 ounces
pecans/walnuts (chopped) - 6.50 ounces
cinnamon chips - 12 ounces

Do aheads:
• Plump the raisins. Add raisins to two cups of hot water for at least 30 minutes. Remove and let dry for at least an hour. Use paper towels to help. If they go into the dough wet, they will unbalance the hydration and be hard to evenly mix.

• Chop the nuts into about 1/4" or so size.
• Melt the butter
• Make the milk

Main dough
1. Mix the liquid ingredients (milk, honey, butter). Add in the flours and add yeast. Mix until you have a shaggy dough. Cover and let rest 15 minutes or so.

2. Add salt and resume mixing/kneading.

3. Knead well. Add the cinnamon chips, raisins and nuts at the end of the kneading.

4. Allow the dough to double. You'll need a six quart dough bucket.

5. Divide the dough into four 26 ounce loaves, shape and put into pans.

6. Pre-heat the oven to 375F.

7. Allow dough to rise one inch above pan sides, slash and place into pre-heated oven.

8. Bake for 35 minutes. Cover with foil the last ten minutes. Being a sweet bread (the honey) it will really darken.

Cool for at least an hour and enjoy.
Mike

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