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Cinnamon-Raisin-Walnut Wheat Bread
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Prep Time:
25 minutes
Total Time:
3 hours 20 minutes
Elevate your bread basket with a delectable cinnamon raisin walnut loaf.
Ingredients:
  • 2 cups Gold Medal™ whole wheat flour
  • 1 package regular active or fast-acting dry yeast (2 1/4 teaspoons)
  • 2 cups very warm water (120°F to 130°F)
  • 2 tablespoons packed brown sugar
  • 2 tablespoons olive or vegetable oil
  • 2 teaspoons ground cinnamon
  • 2 teaspoons salt
  • 2 to 2 1/2 cups Gold Medal™ Better for Bread flour
  • 1 cup coarsely chopped walnuts, toasted if desired
  • 1 cup raisins, dried cherries or cranberries
  • Cornmeal
Instructions:
  • Combine whole wheat flour and yeast in a large bowl. Pour in warm water and mix with a wire whisk or electric mixer on low speed for 1 minute, remembering to scrape the sides of the bowl. Cover the bowl tightly with plastic wrap and allow it to rest for 15 minutes.
  • Mix the brown sugar, oil, cinnamon, salt, and 1 cup of bread flour together until smooth. Gradually add the rest of the bread flour, 1/2 cup at a time, until a soft, smooth dough forms.
  • Transfer the dough to a lightly floured surface and knead for 5 to 10 minutes until smooth and springy. Incorporate walnuts and raisins into the dough while kneading. Grease a large bowl with shortening and place the dough in the bowl, turning it to coat all sides. Loosely cover the bowl with plastic wrap and let it rise in a warm place for about 1 hour or until doubled in size. Confirm the dough's readiness by checking if an indentation remains when touched.
  • Prepare the cookie sheet by greasing it with shortening or cooking spray and sprinkling it with cornmeal. Place the dough on a lightly floured surface. Shape it into an even round ball, being careful not to release all the bubbles in the dough. Gently stretch the sides of the dough downward to create a smooth top. Put the loaf on the cookie sheet with the smooth side up. Spray the loaf with cool water. Loosely cover it with plastic wrap and allow it to rise in a warm place for 45 to 60 minutes, until the dough has almost doubled in size.
  • Preheat the oven to 375°F. Use a spray bottle to mist the loaf with cool water. Using a sharp serrated knife, make 1/4-inch-deep slashes in a tic-tac-toe pattern on the top of the loaf.
  • Place in the oven and spritz with cool water. Bake for 35 to 40 minutes or until the loaf is dark brown and makes a hollow sound when tapped. Transfer from the cookie sheet to a cooling rack to cool.

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