1 c whole wheat flour
- 2 1/4 c bread flour (you can substitute all-purpose)
- 2 T brown sugar
- 1 1/4 t salt
- 3/4 T instant yeast
- 1/2 c raisins
- 1 T cinnamon
- 1 1/4 c warm water
Cover the bowl with a towel and let it rest for two hours at room temperature.
After two hours the dough will have risen and grown to about twice the size.
Turn it out onto a floured surface. Knead it once or twice to work in enough flour to keep it from sticking to your hands. Flatten and stretch the dough into a long rectangle. The short side of the rectangle should be the same length as your bread pan, the long side double that. Sprinkle cinnamon over the surface of the rectangle. If you want a sweeter bread, as I did, you can sprinkle on some additional brown sugar with the cinnamon. I put on about 2 tablespoons worth.
Roll the rectangle up, pinch the dough to seal the seam and place it in a bread pan coated with non-stick spray. Cover and let rise for 1.5 hours or until it has risen up and out of the pan.
Preheat your oven to 425F. Brush the top of the bread with water.
Bake for approximately 30 minutes or until the top is a deep golden brown.
After baking, turn it out of the bread pan onto a wire cooling rack…and that’s when you realize that you sprayed the bottom of the pan (kind of) and not the sides. This is a big mistake.
The only solution is to pretend this was intentional and offer hot bread shards to your spouse. He will readily forgive you.
Let the bread cool completely before slicing. That’s what the instructions say anyway. This never happens in my house, nor will it ever happen as long as The Boy is alive.
Eat warm, eat cold, eat toasted…