Sunday, September 29, 2013

Whole Wheat Cinnamon Raisin Flax Bread

1 cup raisins
1 cup + 2 TBsp milk
2 1/2 TBsp unsalted butter, softened
2 3/4 cups whole wheat flour (and extra for flouring surface)
1/4 cup flax seed meal
1/4 cup brown sugar
1 1 2/ tsp cinnamon, divided
3/4 tsp salt
2 1/4 tsp dry yeast
2 large eggs, lightly beaten
non stick cooking spray

Place the raisins in a small saucepan and cover with water, bring to a boil. Remove from heat, cover and let stand for 15 minutes. Drain well.

Combine 2 3/4 cups flour, brown sugar, flax, 3/4 tsp of the cinnamon , salt and yeast in a large bowl. Mix well.

In a small saucepan heat the milk over low heat (do not bring to a boil). When warm remove from heat and add the butter, stirring until melted. (You can also do this gradually in the microwave.)

Add the warm milk/butter and the lightly beaten eggs to the flour mixture. Stir with a wooden spoon until a soft dough forms. Add the raisins and stir until combined.

Turn the dough out onto a floured surface and knead until smooth and elastic. The dough will be sticky so keep adding a bit of flour to the dough 1T at a time until no longer sticky.

Place the dough in a large bowl coated with cooking spray and flip to coat the other side. Cover with plastic wrap and let rise for about 1 hour (should double in size). After 1 hour press two fingers down into dough, if imprints remain it is ready. Punch dough and then cover for 5 more minutes.

Roll dough out into a 14 x 7 inch rectangle on a floured surface. Evenly sprinkle the remaining cinnamon over the surface of the dough. Roll up the rectangle tightly, starting with the short edge pressing firmly while rolling to eliminate air pockets. Pinch the seams and ends to seal.

Place the roll, seam side down, in a 9x5 inch loaf pan coated with cooking spray. Cover and let rise for 30 minutes (should double in size).

Preheat oven to 350 F. Bake for 35-40 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

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