Spelt Cinnamon Raisin Bread
Submitted by dave on Fri, 2005-12-02 22:44.
I have tried several different versions of this bread, but my recent experiment using the dough for Spelt Soft Dinner Rolls has been the best by far.
- Stand mixer (not required, but it makes life a lot easier)
- A 5" x 10" loaf pan
- Rolling pin
- 1 1/2 cups warm water
- 4 Tablespoons of sugar
- 1 packet yeast
- 1/4 cup oil or butter
- 1 egg
- 1 tablespoon salt
- 1 tablespoon cinnamon
- 5 to 6 cups spelt flour
- 4 tablespoons honey
- 1 tablespoon water
- 1 tablespoon cinnamon
- 1/2 cup raisins
- Stir the sugar into the warm water, then mix in the yeast. In a few minutes you should see bubbles starting to form on the surface, this means that your yeast is alive and active. Give it a couple more minutes before proceeding to the next step.
- Mix in the oil and the egg.
- Mix in the first cup of flour, then the salt and cinnamon.
- Add the rest of the flour, half a cup at a time until the dough sticks together.
- Switch to your dough hook, and knead the dough on a medium low speed for around 5 minutes, adding flour as needed to keep the dough from sticking to the bowl.
- Let the dough rest for about 5 minutes, then repeat the kneading process.
- Take the dough out of your mixing bowl, then grease the bowl. Put the dough back in the bowl and roll the dough around to cover the surface with oil. Cover the bowl with a damp towel or plastic wrap and let rise till doubled in volume. This usually take 1 to 2 hours.
- Punch down the dough and lightly knead to reduce the bubble size. Cover and let rise again till doubled. It should take about half as long as the first rise.
- Towards the end if the rising period, put the cinnamon, honey and water in a bowl and mix it up thoroughly.
- Put the dough on a floured board, and roll it out. You want it to be 10 inches wide, and as long as it will let you roll it without springing back. The longer it is, the more layers of that tasty filling will be in the bread. You should try for at least 20 inches.
- Spread the honey-cinnamon mix on the surface of the bread, leaving about 1 inch on the two long sides and close to two inches on one short end. Sprinkle the raisins as evenly as possible over the honey mixture.
- Roll up the loaf, starting with the end where you spread the honey right to the edge. The honey will try and push to the edges and off the end, so this can be messy. Pinch the edges together, and pinch the end to the loaf.
- Put the loaf in your greased pan, cover it with your damp towel, and let rise for about an hour.
- Bake the loaf in a preheated 350 degree oven for 35-45 minutes
- Turn the loaf out onto a cooling rack, and try in vain to not cut into it for at least half an hour.
I really love the MISTO for spraying oil into bowls and pans, and over the top of breads and doughs. The spray isn't as fine as those from the non-stick cooking sprays, but you get to use whatever oil you want.