Making bread is truly therapeutic. I'm only able to say this now after years of frustrating times trying to perfect it but after much trials, errors and patience here I am confident to even play with unconventional flours/ blends/ ingredients. So, be braced for heartbreaks if ever your bread turns out as a brick instead of a golden loaf and you not knowing what went wrong but when you start picking on the nuances of the weather, temperatures, knead, stretch, proofing, ingredients and their effects you'll be a BAKING LOVER for life!
Just the other day as it was raining while I was daydreaming and reminiscing of the small bakery that I used to go to while growing up, it was called "Mother's Bakery". I remembered a specific day when it had stopped raining and I had to go get bread with a friend, the smell of wet earth mixed with cow dung and wood fire as we had to meander thru a tiny alley that abruptly sloped down from the paved street.
There were cattle sheds on one side and houses on the other, I would hop and skip with my friend to evade the puddles of water and cattle pee. Almost dancing all the way to the Bakery with a bag in hand and a little cash enough to buy a loaf of bread and a sweet bun for my 11 year self as a reward.
The scent from the Bakery would fill the misty evening air, almost a subtle battle between the many juxtaposed smells all at one time! Down thru the alleyway, a left, a right and a swift left again to my favorite magic place- "Mother's Bakery". Men sitting and slicing loaves with ridged knives, a few under candles to seal the packs while I'm trying to catch someone's attention to fetch me a loaf as it was getting dark and I was worried that I won't see the puddles on my way back and ruin my pretty frock...I can remember it so vividly like an MGM Movie!
Well, back to the present now!
We're making Cinnamon Raisin Bread and I call it light as it isn't as sweet or cinnamoney as a traditional Cinnamon Raisin Bread, though it's as soul warming as the sweeter versions, just toast with some butter or anything that you fancy and you're set!
I'd recommend you read thru the complete recipe with illustrations but feel free to jump to the Print Recipe Here below.
Ingredients:
2 cups Whole Wheat Flour1.5 cups Strong Bread Flour 1.5 tsp (6 g) Active Dry Yeast1 tsp salt2 tbsp Sugar1/3 cup (80 ml) Vegetable Oil1/2 cup (120 ml) Whole/ Toned Milk1/3 cup Raisins1/2 tsp Ground Cinnamon1 cup (240 ml) Lukewarm WaterExtra Whole Wheat Flour for kneading1 Egg Yolk+ some Oats Flakes (Optional)
Mix the dry ingredients (flour, salt, cinnamon and raisins) and keep aside.
Into another large bowl, pour in water, sugar and yeast and let it activate for 10 mins. After which introduce the milk and oil.
Pour the dry ingredients in and mix with spatula till combined. Once done, transfer to floured surface and knead for at least 10 minutes.
After kneading, it should be smooth, shiny and bouncy.
Let it rise for 45 minutes to an hour, I time it at 50 mins. Cover and leave it be (while this was happening I was also prepping my meals: Baked Potato Wedges and Grilled Carrots)
Now, flatten the bread, roll into a loaf and suture the edges.
Place in your loaf pan (I use a 9 inch) and rest again for 30 minutes (till the bread reaches 1 inch above the pan level)
Give the loaf a gentle egg wash and oats drizzle (if using) and into the oven at 180 C for 1 hour. Plus another 15 minutes at 200 C with the top covered with aluminium foil.
VERY IMPORTANT: Cover with aluminium at 30 minutes mark from start.
Take out of the oven and cool it in tin for 10-15 minutes then remove by running a knife along the edges and turning it upside down. Cut only after the bread is cooled down to about 80%- 90%.
Check out how incredibly airy and structured it is!!
Slice it up and store in the refrigerator in a zip lock bag with a clean kitchen towel wrapped around the bread as shown below. I make bread once a week and don't buy from store anymore so I know for sure the bread stays well for a week - 10 days.
I hope you enjoy creating your own breads as much as I do.
Until next time, HAPPY COOKING!!
Wholewheat Light Cinnamon Raisin Bread
Ingredients:
2 cups Whole Wheat Flour
1.5 cups Strong Bread Flour
1.5 tsp (6 g) Active Dry Yeast
1 tsp salt
2 tbsp Sugar
1/3 cup (80 ml) Vegetable Oil
1/2 cup (120 ml) Whole/ Toned Milk
1/3 cup Raisins
1/2 tsp Ground Cinnamon
1 cup (240 ml) Lukewarm Water
Extra Whole Wheat Flour for kneading
1 Egg Yolk+ some Oats Flakes (Optional)
In a large bowl, combine the yeast, sugar and water. Wait for 10 minutes for yeast to activate.
In another bowl, mix together the dry ingredients- flour, raisins, cinnamon and salt, keep aside.
Add milk, oil and the flour mixture to liquid and yeast. Mix with spatula till well combined.
Transfer to floured work area and knead for at least 10 minutes.
Back into the bowl and leave for 45 mins- 1 hr for proofing.
Flatten the dough, roll it, suture the edges and place in a buttered Loaf pan (9 inches).
Let it proof for another 30 mins OR till top of bread reached one inch above pan.
Preheat the oven to 180 C (350 F) for minimum 20 mins.
Lightly brush the egg yolk if using and drizzle the oats.
Bake for 1 hr. Cover with aluminium foil at 30 mins mark.
Bake for another 15 mins at 200 C with the top covered.
Let cool, release from tin and slice when 80% cooled down.
Ani Goes Baking👩🏻🍳
ReplyDeleteLet me know how your bread turns out!
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