Whole Wheat Cinnamon Raisin Swirl Bread

by Shaheen Ali

Statutory Warning : Bread baking is highly contagious and addictive. So before getting into this addiction, make sure you have enough stamina to run through a baking marathon….hahaha!

Yes, it’s addictive, and see what is happening to me. Before yesterday i was scared of Mr.Yeast but now as i have taken everything in control, i am just not able to stop myself playing with it. Would again like to take this opportunity to mention my friend Anshu Wadwa Pande from http://www.thesecretingredient.in/, without whom this wouldn’t have been possible. After lots of failed yest experiments and kitchen disaster, it was only Anshu who encouraged me to start up again and over come my fear of this stubborn enzyme called Yeast. And the result is infront of you all. After making successful Garlic & Parsley pull apart buns, it’s time to work something beyond my limitations. So today i came up with something healthy. A whole wheat cinnamon and raisin bread. It’s healthy, flavorful and absolutely aromatic. Let’s proceed to check how i made this sexy bread loaf.


Print Recipe
WHOLE WHEAT CINNAMON & RAISIN SWIRL BREAD
Course breads
Cuisine american
Prep Time 120 minutes
Cook Time 35 minutes
Servings
portion
Ingredients
Course breads
Cuisine american
Prep Time 120 minutes
Cook Time 35 minutes
Servings
portion
Ingredients
Instructions
  1. In luke warm water, add yeast and sugar and give a quick stir with a fork and keep aside for 10 mins to activate.
  2. Meanwhile sift flour and salt together and keep aside.
  3. Once the yeast is activated, add it in the flour along with 1 tbsp olive oil. Knead to make a smooth and soft dough. Brush oil on the dough and keep aside in a large greased bowl. Cover the bowl with a cling foil or a moist kitchen towel. Allow it to rest and double it's size for 1 1/2 hours.
  4. While the dough is resting, mix powdered sugar, cinnamon powder and 1 tbsp raisins with a fork and leave aside.
  5. Grease a dust a 8" inch baking tray (loaf pan) and keep it aside.
  6. When the dough doubles it's size after 1 1.2 hours, transfer it into a kitchen platform and deflate it. Knead for another 5-6 mins on a dusted platform.
Now the main shaping part begins :
  1. Dust the platform nicely and roll out the dough with a rolling pin to make a broad flat base.
  2. Cut the rolled part into two equal halves and spread the sugar and cinnamon mix all over both the halves.
  3. Now the folding technique is the most important. Take the first half and start folding it inwards and outwards like a Japanese Fan, or you can say the same way as we make folds for Lachcha Paratha.
  4. Similarly fold the other half as well.
  5. Join the first end of both the folded dough and shape it taking the two lined dough cris cross. Make sure the dough passes well through the gap within each other. I have shared a pick of the twisted dough lined in the tray...have a look.
  6. If your twists go uneven, don't worry, it's doesn't require that much perfection for the beginners.
  7. Place the dough in the baking tray, brush a little olive oil and allow it to rest again for 30 mins. Cover the tray with a moist kitchen towel.
  8. Pre heat the oven at 180 degree C for 10-12 mins and bake the bread for around 30-35 mins. As i have a slow oven, my bread took 35 mins to bake.
Recipe Notes

Note :

As it is a wheat bread the crumbs won't be that light and airy. The texture will be a bit dense. You can even try baking the same bread with APF using the same technique. 

Enjoy the flavorful and aromatic cinnamon and raisin twisted bread with your cup of tea or coffee!

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