Whole Wheat Cinnamon Raisin Bread

Over the past few months I have given up salt, white rice, white bread, cut down drastically on Beef, increased Organics, and have been eating a much healthier diet. In conjunction with my new eating habits I purchased some whole wheat flour (first in my lifetime).

I was dying to find a recipe using some of the Whole Wheat Flour and found this gem in one of my Food Network Magazines. It is low fat, low calorie and still quite delicious! My husband loved it and he is one picky eater!

2 cups bread flour, plus more for dusting
2 cups whole-wheat flour
1/4 cup nonfat dry milk
1 large egg
2 tablespoons canola oil, plus more for brushing
3 tablespoons honey
2 teaspoons salt
1 1/2 teaspoons instant dry yeast
Cooking spray
2/3 cup raisins
1 tablespoon plus 1 teaspoon ground cinnamon
1/3 cup packed dark brown sugar

Directions

Measure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.

Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes. (more like 2 hours)

Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.

Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.

Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.

Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes. (again it took much longer 2 hours at least)

Preheat the oven to 375 degrees F. Brush the loaves with canola oil (I was naughty and used butter) and bake until golden brown, 20 to 25 minutes. Remove from the pans and transfer to a rack to cool completely

I plan to use one of the loaves for French Toast this weekend!