12 - Grain Raisin Bread With Double - Cinnamon Swirl
From jo_jo_ba 14 years ago
- 4 1/2 hours to make
- Serves 16
How can you go wrong with too much cinnamon? I found (for the first time!) cinnamon baking chips at my local bulk store and couldn't wait to try them out... and this 12-grain bread made rich and sweet with coconut milk was the perfect carrier for a double-cinnamon swirl.
Ingredients
- 1/3 cup raisins shopping list
- 1/4 cup spiced rum shopping list
- 1 tbsp water shopping list
- 1 cup flour shopping list
- 1 cup whole wheat bread flour shopping list
- 1 cup 12-grain flour shopping list
- 1/4 cup mashed potato flakes shopping list
- 2 tbsp ground flaxseed shopping list
- 1 tbsp brown sugar shopping list
- 2 1/2 tsp instant yeast shopping list
- 1 1/4 cup coconut milk shopping list
- 1 tsp vanilla shopping list
- 1 egg, beaten shopping list
- 1 tbsp canola oil shopping list
- 1 tsp salt shopping list
Filling
- 2 tbsp brown sugar shopping list
- 1/2 tbsp cinnamon shopping list
- 2 tsp cornstarch shopping list
- 1 egg, beaten shopping list
- 3 tbsp cinnamon chips shopping list
How to make it
- In a small bowl combine raisine, rum and water. Let stand 1-2 hours to plump and soften.
- In the bowl of a stand mixer, whisk together flours, potato flakes, flaxseed, sugar and yeast.
- Add coconut milk and egg, mix with the dough hook for 7 minutes.
- Add oil and salt. Mix 7 minutes longer.
- Cover bowl and let rest 10 minutes.
- Drain the raisins and by hand, knead them into the dough to evenly disperse them without breaking them up. See Photo
- Place back into the bowl, cover and allow to rest 1 hour.
- Meanwhile, in a small bowl, combine brown sugar, cinnamon and cornstarch. Set aside.
- When dough has rested, roll out into a rectangle with the "short" ends the length of the loaf pan.
- Brush dough with half the beaten egg and evenly press the sugar/cinnamon mixture into it, leaving a 1" space on one short end.
- Sprinkle the cinnamon chips over the "far" 2/3 of the dough (this helps prevent them leaking through and sticking to the pan!) See Photo
- Roll up dough, pinching the un-spiced end to seal filling.
- Place in a greased loaf pan.
- Cover and allow to rise 1 hour, until almost doubled.
- Bake at 350°F for about 45 minutes, tenting the loaf lightly with aluminum foil for the final 15 minutes.
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