Spelt Cinnamon Raisin Bread Recipe
by Kayla Howard
Who doesn’t love raisin toast?!? Well, I suppose someone who doesn’t like raisins would much care for it—but they have to be few and far between. This is a recipe that I’ve shared a couple times on my blog and on www.kaylahoward.tv and is THE recipe that I use to make our weekly bread. My family is especially fond of me taking at least one of my 6 loaves, and fashioning it into delicious cinnamon raisin bread.
In fact, I found a way to make PERFECT (IMHO) cinnamon raisin bread!
Begin with a basic spelt bread dough like this recipe that I use.
Basic Spelt Sandwich Bread
6 cups cold water
3/4 cup olive oil
3 T Saf Yeast
2-3 T Sunflower Lecithin (optional, but does improve the texture of the loaf)
2 T Sea Salt
This is for a Bosch Mixer, you will have to alter it to fit other mixers. I begin by putting the water, yeast, honey, oil and lecithin into the mixer. Then I grind my flour. I grind 8 cups of spelt which produces something like 10-12 cups of flour…. I’m not very good about measuring. Next I will add the fresh ground flour, which is warm. That’s why I start with cold water because overheating is a major cause of bread turning out poorly. Finally, I add some bread flour and the salt until the dough looks right and passes the “window pane” test. Then I turn it to speed “2” and let it knead. When using Spelt, do not knead anymore than 10 minutes, and only 5 minutes if it’s all spelt.
Allow the dough to rise until doubled (or as some of my Skyping clients know… until the lid “pops” off with a loud shot!!) Then roll out and shape into loaves. Allow to rise again until well above the sides of the pans then bake at 375 degrees for 35 minutes.
Kayla’s Secret Recipe –Cinnamon Swirl Bread
- Soft Butter
- Cinnamon and sugar mix
- Bread dough (recipe above)