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 doesn't have any additives to keep it fresh like the commercial types.

Ingredients

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
2 teaspoons
trim milk, to glaze
olive oil, to grease

Method

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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)
Credit: Styling and 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 the microwave and set it on the lowest temperature for 1 minute. Wait for 10 minutes and repeat. Or place dough in an oven drawer to warm quickly.