Had a hankering to have some cinnamon raisin bread...but I didn't want white bread, and I couldn't find any whole wheat ones...they're usually half wheat half white flour. So anyway, this was my first attempt at some type of bread due to a craving. That's the best reason to learn to make something right?
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| Wheat Dough |
Dough after it's been kneaded and rested. It didn't really rise a whole lot, so I didn't put a before and after picture.
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| Rolled out dough with cinnamon sugar and raisins |
Dough was flattened and rolled out into a rectangular shape. Sprinkled it with cinnamon sugar and lots of raisins.
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| Resting Dough in Pan |
Dough was rolled up into a log and placed inside the pan to rest. I am using a cast-iron pan as I have heard good things about it's crust when baked in such a pan.
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| Risen Dough |
Dough has risen and been brushed with oil. You can see that it is indeed puffier than before.
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| Baked Loaf |
After baking in the oven, it's a nice golden color, even more so than white bread of course.
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| Cinnamon Raisin Wheat Bread |
The finished product. There are so many raisins that it kept falling out. Heh heh...oh well, the more the yummier right?
I am not putting a recipe because the result was not so good. I basically just found it on food network's website. You can experiment from there. It was originally a white dough recipe. So here's some things I've learned. For breads to rise, you need gluten. Whole wheat pastry flour has very little gluten, which is what I used because it's what I had at home. Therefore, my dough came out kind of....well doughy. Hence why it didn't come out so great...it didn't really rise a whole lot. =( The crust was crunchy tho. Anyway, this was a good learning experience. More experiments with wheat dough to come.
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