From Scratch Cinnamon Raisin Bread

Total preparation and cooking time is about 1 hour 45 mins

Ok so I was ‘accidently’ (well jokingly and I took it seriously) set the challenge to make bread from scratch.  I’d done it once before and it turned out nice so it was time to give it another go!

I was pretty keen on a healthier and preservative-free version of raisin bread that was easy to make.  I found a great recipe online but I reworked it to suit what I was after.  It also gave me an excuse to go shopping at my favourite organic shop in town, Sprout (LOVE it there). 

This recipe is so yummy warm with a little spread of butter/margarine/ jam or a small drizzle of honey. Or even toasted…. Mmmmm…..

The biggest pointer I want to give with this recipe is it can be adapted to suit your taste.  In brackets I will write alternatives you can use. I am going to experiment with gluten free options over the coming weeks so keep an eye out for a gluten free version of this recipe!

Ingredients

3 ¼ cups of wholegrain bread flour (any bread flour is fine)

1 cup (or 3 small boxes) raisins or sultanas

1 ¼ tbs coconut palm sugar (or raw sugar/ honey)

1 sachet of yeast

4 tsp cinnamon

2 tsp nutmeg

3 tbs olive oil

1 cup of almond milk at room temperature + 1 tablespoon to glaze (or oat/dairy)

1 egg lightly beaten (you can get away with not using an egg)

1. Grease and lightly flour a 13 × 23 cm loaf tin. Sift the flour and cinnamon into a large mixing bowl, Stir in the yeast, raisins and sugar, and make a well in the centre.

2. Combine olive oil and almond milk in a bowl and pour into the well in the dry ingredients and add the beaten egg. Mix together to make a soft dough.

3. Turn the dough out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Shape the dough into a rectangular shape and place in the prepared tin. Cover with oiled plastic wrap or a clean tea-towel and leave to rise in a warm place for about 1 hour or until doubled in size.

4. Towards the end of the rising time, preheat the oven to 220ºC. Uncover the loaf and brush with the remaining milk to glaze and sprinkle with chia seeds (if desired).

5. Bake for about 30 minutes or until it sounds hollow when removed from the tin and tapped on the base. Cover the loaf with foil towards the end of the cooking time if the top is browning too much.

6. Turn out onto a wire rack and leave to cool. The bread can be kept, wrapped in foil, for 2–3 days.