Thankfully, before my iPhone arrived, I had a habit writing the recipe down in brief on a post-it note and sticking it to my fridge so that I can refer to it as much as I can during the baking process. Glad I did that or else I would have lost this wonderful recipe!
I am not even sure if I have halved the recipe or not. Nevertheless, it made one small cute loaf as shown below. Hopefully blogspot won't fail me or else I will lose all the brilliant recipes again.
Raisin Cinnamon Wholemeal Bread
Main bread dough
165g bread flour
75g wholewheat flour
1 lightly beaten egg
1 tsp instant yeast (about 5g)
1/4 tsp cinnamon powder
1/2 tsp salt
30g brown sugar (can use caster sugar)
20g caster sugar
15g melted butter
For the filling:
20g melted butter
20g caster sugar
1/2 tsp cinnamon powder (more if you are a cinnamon fan like me)
- Preheat oven to 190C
- Line a loaf pan with parchment or baking paper
- Knead all the ingredients together except butter & raisins to make a dough. When the dough becomes smooth, add in butter and continue kneading. (I used a standing mixer with a dough hook)
- Knead in the raisins once the dough is smooth again.
- Continue kneading till the dough passes the elastic pane test. (Stretch some parts of the dough and open it up like a window pane. It should be elastic like chewing gum. Then the kneading is complete).
- Cover the container with a cling wrap or a damp cloth and let it prove for 60mins or till it doubles its size.
- Once the proofing is down, punch the dough to let out air and let it prove again for about 10 mins
- Take the dough and on a lightly floured surface, rolled it into a rectangular sheet.
- Brush the dough sheet with the melted butter and rest of the fillings.
- Roll it up like a swiss roll and put it in the loaf pan
- Prove for another 60mins
- Bake at 190C for 30-35mins or till golden brown.