Several weeks ago Ilan asked, "Ima, why haven't you made me toast in a while?" I suppose the true answer is because I haven't been making challah all that often and, well, challah toast just tastes a whole lot better than sprouted multi-grain toast. So, on a whim I picked up a loaf of the Sun-Maid Cinnamon-Raisin bread and figured I'd see how he liked it. He did. A lot.
So I started thinking I could make a whole wheat version at home and would feel a whole lot better about giving him something homemade and with ingredients that I feel good about. Who knows what is really in the kind you buy, you know?
So I was thinking about it. And then
Becca had a bread night. You see, Becca has been milling her own flour and she shared with us curious onlookers about how she does it (and then she gave us each a loaf of freshly made bread). So, I didn't mill my own flour, but I did find the inspiration to get this bread a-baking. I started with a recipe from food network, but have modified it sufficiently. Here is my version:
2 C. Bread Flour
2 C. Whole Wheat Flour
1/4 C. Dry Buttermilk Powder (you can find this in the baking isle at most grocery stores)
1 lg Egg
2 Tbsp. Vegetable Oil
3 Tbsp. Honey
2 tsp. Salt
1 1/2 tsp. Active Dry Yeast
Cooking Spray
1 C. Raisins, soaked in water
1 Tbsp. plus 1 tsp. Ground Cinnamon
1/3 C. Packed Brown Sugar
Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry. Add some vanilla or rum to increase flavor (optional).
Heat 1 1/2 cups water and use instant read thermometer to make sure it is 105-110 degrees F. Stir yeast into water.
Combine both flours, the dry buttermilk, egg, canola oil, honey, salt, and yeast mixture in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
On low-speed knead the raisins into the dough mixture.
Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.
Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square.
Brush each square with vegetable oil, then sprinkle with the cinnamon and brown sugar.
Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans.
Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.
Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.
You can eat this bread up right away or to store it for toast over a week or two slice it and place in it a freezer bag and store in the freezer. When you want some toast pull it out and pop it in the toaster.
