Cinnamon Raisin Loaf
I developed this loaf to bake at Easter or as a weekend loaf- it keeps better if sliced and frozen as it doesnt have any additives to keep it fresh like the commercial types.
3 cups high-grade flour
1 tablespoon cinnamon
1 teaspoon salt
¾ cup wholemeal flour
¾ cup raisins
¾ cup rolled oats
1½ cups warm water
1 tablespoon liquid honey,
plus 2 teaspoons
1 tablespoon instant active yeast,
plus 1 teaspoon
2 tablespoons olive oil, plus
trim milk, to glaze
olive oil, to grease
Preheat oven to 200ºC. In a bowl sift high-grade flour with
spice and salt. Stir in wholemeal flour. Set aside. In a large mixing bowl place oats. Cover with warm water, honey and sprinkle over yeast. Leave for 10 minutes or until frothy. In a small bowl place raisins and cover with water, to soften. Once soft, drain raisins.
Add all dry ingredients except raisins to wet mix along with oil.
Use a blunt butter knife to chop through until dough comes together.
If needed, add a little extra water. Mix raisins into dough. Transfer to a greased bowl and cover with greased plastic wrap. Leave to double in size in a warm place for about 20 minutes.
Tip dough onto lightly floured bench. Knead a little to shape
into a large long thin oval loaf. Or shape into two small oval
loaves. Place long loaf diagonally onto a lightly greased oven tray. Brush dough with milk then use a bread knife to cut five slits into the top of the loaf. Leave another 25 minutes until doubled in size.
Bake for 25 minutes until golden. Allow to cool for 10 minutes before slicing.
Hands-on Time: 15 minutes | Cooking time: 25 minutes
Makes 1 loaf (12 large slices)
Styling & Food Preparation Tracey Sunderland,
Photography Carolyn Robertson
Tip: To speed up the ‘proving’ time where the dough rests, the gluten develops and the dough doubles in size: use a microwave- proof bowl, place the dough in