Tuesday, March 3, 2009

Whole Wheat Cinnamon Raisin Bread

This is my first foray in Peter Reinhart's Whole Grain Breads. You may remember that I made my own raisin bread recipe, but it is made from white flour. This is a 100% whole wheat recipe that it so tasty it is rather like eating cake. The boys absolutely love it and kick off their day with a nice hearty slice for breakfast. I will warn you that it does take 2 days to make, but it is totally worth it. Letting the dough sit brings out the flavour of the grain and makes for a softer and tastier loaf. The recipe calls for an egg, so I used a flax egg (1 tbsp ground flax + 3 tbsp water. Let sit for a few mins, then whisk until thickened). You can find the recipe here.

UPDATE: I kept wondering why I had to add way more flour to the dough than Reinhart calls for. Instead of elastic and kneadable, the dough was wet and sticky. Now, you will notice in the pic above that you can't see many raisins in the raisin bread. That's because the raisins are put in the soaker. When they are kneaded into the final dough, they break down, upping the moisture content in the dough, and making it more sticky. So, to solve that problem, I made the following adjustments.

Soaker:
- Add only 1/4 cup of raisins to the soaker.
Biga:
- Optional: add 1 tbsp of wheat gluten to the biga.
Final Dough:
- Soak remaining 3/4 cup of raisins in hot water for 15 mins while you mix the other ingredients and bring together the dough. Drain and dry raisins, then sprinkle with flour. Gently knead into the dough and proceed with the rest of the recipe.

29 comments:

Run Saraah said...

That looks amazing! I love raisin bread as a treat but haven't seen 100% WW before...time to make it myself!

Thanks for the link.

carrie said...

Oh, I am so making this for my daughter to eat for breakfast. Sounds like a lovely "treat" for the morning. What did you use to replace the egg that is called for??

Sue H said...

It looks wonderful, may I ask, what did you substitute for the egg?

Vegan Dad said...

I just revised the post. I used a flax egg.

Meg said...

Yeah. I love cinnamon raisin bread. I will try it with flax egg too!

Eating Consciously said...

what a hearty breakfast!

fauxpas said...

Vegan Dad, you are a joy and inspiration!

Chantal said...

Wow! Looks better than in the original book :) I've always struggled to veganize breads. Thanks for the motivation!

DJ Karma said...

Was wondering if you've ever tried whole wheat white flour? I just got some, but haven't tried it yet. That bread looks delicious!

DJ said...

That looks delicious - it's nice to have a bit of variety for the kids for breakfast, this is worth a look!

Kiersten said...

I have that book too. I haven't tried the cinnamon-raisin bread recipe yet but it's on my list. I think it's a really good book, but sometimes it drives me a little crazy that most of the recipes take 2 days to make.

veggie belly said...

the swirls in the bread look great!

Kelly said...

That looks delicious. I have some downtime this weekend so I may have to bake a loaf. Cinnamon Raisin Bread is a particular favorite of mine and one that I've been meaning to make. The fact that it is whole grain makes it even better.

Bianca said...

Oh super! I only eat whole grain breads at home (I'll eat white when eating out), so I'll bookmark this recipe. I love a good cinnamon raisin bread!

Laci said...

I love Vermont company cinnamon raisin bread (or anything cinnamon!) but this looks so homemade, fluffy and decadent! I made my own yeast bread recently too, just a nice big whole wheat loaf! :)

Vegan Dad said...

DJ Karma,
I have not used white whole wheat yet. From what I understand, it's made from white wheat instead traditional red wheat. I'm not sure if it acts the same way, or if there is any benefit to using it other than colour.

Anonymous said...

Thank you :) I tried to search your blog before I asked and couldn't find rasin bread...guess what I will be doing...T

Anonymous said...

I made this yesterday and it turned out good. I had a gap in my spiral (didn't roll it tightly enough, I guess) but it tasted wonderful and my kids enjoyed it. I am trying to wean my family, especially my husband, off of so much white flour bread. Thanks for suggesting the recipe!

JohnP said...

I love this recipe so much! It's been too long since I made it - may have to start a batch this weekend...

Anonymous said...

Awesome looking Bread !!!!

2 Questions though: DO you use a bread maker ever and if yes, which brand do you own??
ii) My bread maker bakes a giant 2lb loaf, so I was thinking to just make dough the bread maker and then bake it in the oven....did you ever try that??

As a special thanks for all the inspiration you have provided throughout the years, I small gift for you...
http://www.vegetariantimes.com/content/QuickEasy_Dinners.pdf

Rachey said...

I just tried the bread, but I think I had a yeast confusion... I guess instant and active dry are not the same because mine ended up just as dense as every other whole wheat loaf I make... also took forever to rise :( I'm really trying for a lighter loaf... maybe I should add gluten to the dough? maybe (as DJ Karma suggested) using white whole wheat or whole wheat pastry flour would result in a fluffier end product... hmmm.

for the record, it tastes amazing, even if it is quite heavy.

Vegan Dad said...

Rachey,
This is a pretty serious loaf of bread, so don't expect anything too fluffy. First, instant yeast is different because you can add it straight to the flour without dissolving it in water first (like with active dry). Second, I find I need to let it rise longer that the recipe specifies (possibly because its so freakin' cold here). And, yes, some gluten will help your bread rise more.

Vegan Dad said...

Anonymous,

I have never used a bread maker, but my father in law makes the dough in his and bakes it in the oven all the time. It won't really work for this recipe, tought.

Jen said...

Best raisin bread ever it is so good :)

russ said...

I've been attempting to make sourdough type bread for the last couple of weeks, and I've been finding it always ends up quite a sticky dough. As soon as I cave, and add more flour to make it easier to kneed, the bread comes out very dry/heavy, and the one time I continued with the sticky wet dough, it came out better.

A tasty low-gluten non-crumbly loaf is my goal, but I guess I've got a lot to learn about bread! Have you tried any sourdough rye breads that have come out well?

dreaminitvegan said...

This looks perfect! As a kid, my dad and I always ate raisin bread. I haven't had it for years. I can't wait to have a go at it.

Vegan Dad said...

russ,

I have had zero luck with sourdough. Spectacular failure every time.

VeganLinda said...

My husband made this tonight and he followed your changes (except I think he added a bit more gluten). It tastes wonderful, but the middle falls out when you cut it. Is this a problem with rolling?

Vegan Dad said...

VeganLinda,
Try to roll as tight as possible, but remember that the dough really won't bind together like it usually does because it is separated by the filling.