In typical delayed fermentation method, this bread is made over two days with a biga and a soaker. I used 1% milk as the liquid for both the soaker and the biga.
|Day 1: Soaker ingredients on left, biga ingredients on the right.|
|Day 2: Soaker, biga and other ingredients: whole wheat flour, salt, |
instant yeast, brown sugar, ground cinammon
|Everything mixed together epoxy style|
|Dough ready for some kneading|
|2:51 pm: Ready for first rise|
|At 4:05 pm I rounded and rested the dough. This is the dough at 4:26 pm|
The recipe says it makes one large loaf. The dough didn't look like a lot, but I hoped it would rise better during proofing. Also, as I was going to be giving away this loaf, I thought it would be good to have a small piece for tasting. I split the dough into a big piece and a smaller piece
|4:31pm: Ready to shape|
The dough itself does not have a lot of sugar or cinnamon, so I would highly recommend adding the optional cinammon sugar swirl step. I didn't use all 3 tablespoons of the sugar though, because I was working with lesser dough.
|4:34 pm: Cinnamon sugar step is highly recommended|
|4:38: Ready for proofing|
|6:10 pm: Not a lot of rise after 90 minutes of proofing|
|7:02 pm: Small bit of oven spring|
|Out of the pan, sticky raisins|
|Where is the swirl?|
|Decent crumb with veins of cinnamon sugar|
Although I only got to have a bit of this bread, I really enjoyed it. It would be better if it were a little more light and airy, this one was fairly dense. RH doesn't like raisins in bread, or yeast breads that are sweet, for that matter, so I won't make this bread very often. It isn't suitable for savory sandwiches but it would make a great gift bread for whole grain lovers.
Date: July 31, 2011
Recipe: Whole Wheat Cinnamon Raisin from Peter Reinhart's book, 'Whole Grain Breads'
Flours: Whole wheat
Bread specific ingredients: Raisins, cinnamon, egg, butter
Sweetener used: Brown sugar
Comments: I didn't add the optional walnuts. Next time I try this bread, I will add the walnuts and use all the healthier substitutes: agave nectar and vegetable oil. I also wonder if using almond milk for this would be a good idea. Hmm... maybe the next attempt will have to be soon.