Thursday, April 4, 2013

Spelt Cinnamon Raisin Bread


        I have been on a massive cinnamon and raisin kick since december! I've made several loaves of bread and bagels and all need to be blogged about along with my dozens of other bread recipes. I'm starting to wonder if I should change my blog name to, Baking Bread with Sonya,since that seems to be all I am interested in these days.

It took me ages and ages to find Spelt flour. I eventually found it while shopping in Germany and need to head back over this weekend to pick up more. It's more expensive than the regular flour but it's worth the few extra euros to pick up a few bags and in return feel good about baking bread with it.

This is a simple recipe that doesn't require a bunch of ingredients or complicated steps. You can certainly leave the raisins out since the original recipe doesn't even call for them..but it's so worth it if you do add them in. This bread makes the most incredible toast the next day and is delicious with butter or a layer of peanut butter.

Cinnamon Spelt Bread

2-1/4 tsp. Active Dry Yeast
1 cup Warm Water
2 TBS Honey,Agave or Sugar..I used Honey
2 TBS Olive oil,Grapeseed oil,Coconut or Vegetable Oil
3-3-1/2 cups Whole Grain Spelt Flour
2 tsp. Ground Cinnamon
1 tsp. Salt
1/2-1 cup Raisins..optional

In a large mixing bowl, combine the yeast,warm water and honey and allow to proof for 5-10 minutes.

Add 1-1/2 cups of the flour,plus the cinnamon,salt and raisins if using. Mix with a wooden spoon or elextric mixer until well combined,about 1 minute.

Cover the bowl with a damp cloth or plastic wrap and allow the dough to rest for 30 minutes to an hour in a warm spot,until doubled in size.

Using a wooden spoon,gradually add in enough flour until it just comes together. Tip the dough out into a lightly floured surface and begin kneading it.** You may or may not need the full amount of flour. As soon as the dough came together, I began kneading it and didn't need the entire 1/2 cup. The dough will be slightly sticky and thats ok..knead it until it's smooth and only slightly sticky. **

Shape the dough into a loaf shape and place into a greased 8x 4 inch loaf pan. Cover with a damp cloth or with plastic wrap that has been sprayed with nonstick spray. Let it rise in a warm spot for 30-60 minutes ( I am giving you a 30 minute window because mine rose an inch above the rim within 30 minutes and I didn't want it to spill over after that).

Preheat oven to 350 or 180 celcius. Bake the loaf for 30-40 minutes. It should be a nice golden brown and sound hollow when tapped.

Let bread cool in pan for a few minutes before turning out and allowing to cool on a wire rack.

Yield: 1 Large Loaf
Source: Alisa Cooks