Cinnamon Raisin Bread

Ingredients

• 1 cup whole wheat flour
• 2 1/4 cups bread flour
• 2 Tbsp brown sugar
• 1 1/4 tsp salt
• 3/4 Tbsp instant yeast
• 1/2 cup raisins
• 1 Tbsp cinnamon
• 1 1/4 cups warm water

Directions

1. In a large pot or bowl, stir together the flours, brown sugar, salt, yeast and raisins, making sure any clumped-up raisins get separated. Pour in the warm water and mix until a dough forms. If you still see dry flour at the bottom or the dough will not gather into a single mass, add more water 1 tablespoon at a time until it comes together. Cover the bowl loosely and leave it at room temperature for 2 hours.
2. After 2 hours, the dough should be puffy and about twice as big, with a shaggy, uneven look. Move it onto a floured work surface. Give it 1 or 2 quick turns in the flour, just enough to make it less sticky on your hands. Press and pull the dough into a long rectangle, with the short end matching the length of your bread pan and the long end double that.
3. Scatter the cinnamon across the rectangle. For a sweeter loaf, add a little extra brown sugar along with the cinnamon. Roll the dough up, then set it in a bread pan coated with non-stick spray. Let it rise for 1.5 hours, or until the dough has lifted above the pan.
4. Heat the oven to 425 degrees. Brush water over the top of the loaf, then bake for approximately 30 minutes, until the surface is a deep golden brown. Remove the bread from the pan and set it on a wire cooling rack. Let it cool all the way before you slice it.