It’s Recipe Redux time and this month, our theme is BREAD! My favorite!
You all know how much I LOVE bread and since I perfected my artisan bread recipe, I haven’t bought a loaf of bread from the store. I see no need to, it’s too easy to make it.
I know, you’re thinking I must be drowning in time to be able to make bread a few times a week, but it’s exactly the opposite. It is so hands off, I often leave it to rise when I’m gone teaching or working out. You can leave this dough to rise in the refrigerator all day and it will be happy doing its thing. Bake it off when you get home. It’s a bonus that your house will smell amazing.
I love that our challenge this month is bread. I have been wanting to play around with my artisan bread recipe by adding some whole wheat and different flavors and you know what? It’s still amazing! I haven’t gone full half whole wheat, but I’m getting there. I don’t want to compromise on the texture just to get more whole wheat in there. It doesn’t do me any good if no one will eat it. The best part about my artisan bread recipe is the texture.
I not only wanted to add some whole wheat, but I love cinnamon raisin bread, it’s not something I ever buy, because it always has a ton of sugar added in. I wanted the natural sweetness from the raisins without the extra sugar I don’t need.
I was talking to my students the other day and we were discussing ingredient lists on foods. It doesn’t surprise me that none of them look to see what’s in their food. I didn’t either when I was just out of high school. We got on the subject of bread and I talked about the ingredients to make bread – yeast, salt, water, and flour. That’s it. Then we talked about all of the extra ingredients in bread. They were really surprised. We need to get cooking skills back in schools.
It’s hard to get away from ultra-processed foods, they are everywhere. Even foods we think should be minimally processed, they still have more than 5 ingredients. Since my family eats a lot of bread, I have made it my mission to try and make as much as I can at home and save the processing for other foods.
I really hope you give this a try. Adding 1.5 cups of white whole wheat flour really boosts the fiber in this bread and we could all use a little more fiber:)
- 1 Tablespoon active dry yeast
- 1 Tablespoon kosher salt
- 2 cups warm water (bathwater temperature)
- 1.5 cups white whole wheat flour
- 2.5 cups unbleached all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 cup raisins
- Corn meal for dusting the board
- In a large mixing bowl, add yeast, salt, water and flours
- Stir until combined, ensuring the flour is completely incorporated using your hands in necessary
- Cover with plastic wrap and let rest for 2 hours
- Sprinkle cinnamon and raisins on top of dough
- Sprinkle corn meal on a wooden board and take the dough out of the bowl with floured hands
- Shape into a ball while carefully concealing all the raisins inside the dough and tuck the seams of the dough ball – sprinkle with flour and cover
- Let rest for another 30-40 minutes
- Place a stone in the oven and preheat the oven to 450°F
- Slide the dough ball onto the stone
- Make 2-3 criss cross slits on the top
- Bake for 18-20 minutes or until the top is golden brown
- Remove from oven and let cool before slicing