Raisin Cinnamon Round (Hold Your Hats! A Recipe!)

I’ve been slacking a bit in posting recipes lately. When we’re getting close to wrapping up a book, my focus tends to shift and my blog gets put on the back burner. But to make up for it, here is a new recipe. This delectable bread makes a large loaf, which can be topped with a glaze, or not. Your choice. Give it a try!

Raisin Cinnamon Round

Made mostly from sprouted whole wheat flour, this loaf is wonderfully tender and light. A slice is the perfect partner to a cup of tea, or try it toasted for a breakfast treat. Sprouted wheat flour is becoming more widely available and is worth seeking out. The nutritional profile boasts more protein and vitamins than whole wheat flour, as well as a lower glycemic index and easier digestibility.

To make a drizzle for the round, whisk together 1 cup sifted powdered sugar, 1 teaspoon pure vanilla extract, and 2 to 3 teaspoons soy milk. Drizzle over the cooled loaf.

Raisin Cinnamon Round

1 1/2 cups soy milk, divided

4 tablespoons pure maple syrup, divided

2 1/4 teaspoons active dry yeast

1/4 cup ground flax seed

3 tablespoons neutral-flavored oil

1 tablespoon pure vanilla extract

3 1/2 cups sprouted wheat flour

1 1/2 cups all purpose flour

1 teaspoon fine sea salt

1 cup raisins

Gently warm 1/4 cup of soy milk to lukewarm. Place in the bowl of a stand mixer fitted with a dough hook. Add 1 tablespoon maple syrup and the yeast. Stir and let sit until bubbly, about 5 minutes. In a large measuring cup, whisk together the remaining 1 1/4 cup soy milk, remaining 3 tablespoons maple syrup, flax seed, oil, and vanilla.

Add the flours and salt to the mixing bowl, along with the liquid ingredients. Knead on low for 8 minutes. The dough will be wet and should clear the sides of the bowl, but probably not the bottom of the bowl. Add additional flour a tablespoon at a time if needed. The dough will be soft. Add the raisins and knead on low until they are incorporated. Sprinkle a large bowl with flour. Gather the dough into a ball and transfer to the bowl. Sprinkle the top with a little flour. With a swirling motion, “round” the dough into a ball. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

Place a large, deep, covered casserole pot in the oven. (I use an 8-inch Le Creuset style pot.) Preheat the oven to 375 degrees F. When the dough has risen, carefully remove the pot from the oven. Sprinkle the pot with a small amount of flour. Round the dough again (using the bowl) and transfer (smooth-side up) to the pot. Cover and bake for 20 minutes. Remove the cover, and continue to bake for 20 to 25 minutes, or until the bottom of the loaf sounds hollow when tapped with your knuckles. Let cool on a rack.

Yield: 1 large round

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