I got a new bread recipe from my sister in law, Andrea the other day. I may be a teensy bit obsessed. So good! I have made it a couple times now and this last time I doubled the recipe so I could make cinnamon raisin bread.
I love making a huge batch of dough and getting a few different things out of. My favorite is when I can get 2 loaves of sandwich bread, a batch of either cinnamon bread or rolls and some dinner rolls from one batch of dough. I am posting the recipe here to make 2 loaves of bread – you can make it the cinnamon raisin bread or sandwich bread.
It’s very flexible dough.
But if you want you can double the recipe and make a bunch of stuff like I did!
This is a very soft and chewy bread despite being made from 100% whole wheat. Andrea gets her flour freshly pre-milled and I have a mill so I grind my own flour and she says she uses 5 cups of flour, where I ended up deciding I like to grind it a touch finer than bread flour and then use the full 7 cups. So, like any bread recipe, you have to try and see how it turns out and the adjust it the next time around. I am also at high altitude and Andrea is not but I am pretty sure the main difference is the milling of the flour. It tends to get heavier as it sits so your recipe is naturally going to turn out differently depending on when the flour was milled – 24 hours can make a huge difference.
Is this all making sense? I am really, really hungry right now so I can’t tell if I am…I think I’ll go have a piece of bread.
- 2 cups warm water
- ⅓ cup honey
- 1 Tbs. yeast
- ⅓ cup olive oil
- 2 tsp. koaher salt
- ⅓ cup gluten flour
- 5-7 cups of whole red wheat flour
- ⅔ cup granulated sugar
- 4 tablespoons cinnamon
- ½ cup raisins (optional)
- Combine water, yeast, and honey and let it sit for a few minutes.
- Add salt, oil, gluten flour, and the whole wheat flour. Continue to add more flour until the dough pulled away from the bowl, about 10 minutes
- Cover bowl and let rise until doubled, about an hour.
- After the dough has doubled, punch it down and divide into two portions. Roll out each portion in a long rectangle, no wider than whatever pan you are going to use.
- Smear about 3-4 tablespoons soft or melted butter all over the surface of the dough.
- Combine the cinnamon and sugar and then sprinkle it all over the top of the buttered dough.
- Roll it up jellyroll style just like you would if you were making cinnamon rolls but roll it the short way so it fits in your pan.
- Generously smear soft butter all over the inside of your loaf pan and place the roll of dough inside. Cover and allow to rise until doubled, about another 45 minutes - 1 hour.
- Preheat oven to 350˚ and place the bread inside. Bake about 35 minutes.
- Remove from the oven and allow to cool for 10 minutes in the pan, then remove from the pan and allow to cool completely on a wire rack.
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