Whole Wheat Cinnamon Raisin Bread


1 cup whole wheat flour

1 cup bread flour

2 tbsp full cream milk powder

1 ½ tbsp honey

1 free range egg

1 tsp salt

¾ tsp instant dried yeast

½ cup water

1 tbsp + 1 tsp canola oil

2 tbsp dark brown sugar

2 tsp ground cinnamon

1/3 cup raisins (soaked in water for 30 minutes and drained)

Preparation Instructions:

  1. Add ¼ cup water with instant dried yeast into a small bowl. Stir to combine and set aside for 5 minutes.
  2. In a mixing bowl, add in whole wheat flour, bread flour, full cream milk powder, honey, egg, salt and 1 tbsp of canola oil. Whisk to combine and create a well at the centre.
  3. Pour in the yeast mixture, gradually add in the remaining water and knead into a rough dough.
  4. Transfer the rough dough onto a working surface and knead until smooth and elastic.
  5. Place the dough into a bowl and transfer into the cold oven for 1st round of proofing until doubled in size.
  6. Deflate the dough and roll out into 8-inch square.
  7. Brush the top with 1 tsp of canola oil, then sprinkle with ground cinnamon, dark brown sugar and raisins.
  8. Roll up the dough into a tight cylinder; place seam-side down into a 8×4-inch pre-greased loaf pan and transfer into the cold oven for 2nd round of proofing until doubled in size.
  9. Bake at 180 C for 30 minutes or until golden brown.
  10. Remove from the pan and cool completely on wire rack before slicing.




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