Levain Bakery's Recipe for Cinnamon Raisin Country Bread
Ingredients
- 1 1/2 teaspoon instant yeast
- 1 cup warm water
- 2 cups whole wheat flour
- 1 teaspoon ground cinnamon
- 1 cup walnuts
- 3/4 cup dark raisins
- 3/4 cup golden raisins
- 1 teaspoon salt
- 3/4 cup cool water
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Directions
Put yeast and warm water in mixing bowl. Whisk yeast until creamy looking. Combine
flours, walnuts, raisins and salt. Add into mixing bowl. Using dough hook slowly
begin mixing, adding cool water to form a smooth, elastic dough (see Tip at the
bottom). Mix with dough hook for 5-8 minutes until dough is elastic. Remove and
place on half sheet pan. Cover with plastic wrap and let rise in refrigerator 8
- 24 hours.
After dough has risen, shape into a round: flatten, then pull four sides of dough
into center and turn over. Place round in center of clay cloche. Place cover on cloche. Let rise overnight in refrigerator.
Lightly flour the top of each loaf. With sharp knife score the top of each loaf
with a V shape. Place the preheated cover over the loaf. Place in center of 375 degrees F preheated oven and bake for 45 minutes. Makes 1 round loaf.
Tip: When first combining water and flour, it is essential to create dough with the
right consistency. If dough is too wet and sticky, add a bit more flour. If the dough is too dry and hard, add a bit more cool water.
Poke Test for Proofed Dough
Poke the refrigerated dough with a finger. If the indentation holds, you're ready
to bake. If dough bounces back, let sit in a warm spot until it passes the test.