March 4, 2009 - 7:42pm
P.R.Whole Wheat Cinnamon Raisin Bread
This is a very nice tender and delicious tasting 100% WW Cinn. Raisin loaf using P.R. recipe. I used dark and golden raisins in the soaker. There were some hungry mouths so it was sliced a wee bit warm...very nice with cream cheese!
I put the cinnamon and sugar well in the center by putting an extra thick amount of the mixture right along the tip of the edge that is first to be rolled inward on the shaping of the loaf!
This is my second attempt at a 100% WW loaf...the first was the sourdough WW. I have some WW working now! 
This is being made with my Australian culture! Any advice is always welcome!
Sylvia
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that looks so yummy ! I bet the fragrance was amazing. Your starter looks very very happy ! Which PR book is it from ? I will have to try that tip for the rolling of the cinn/sugar. Good one. c
I'm craving a piece right now to go with my coffee! Looks beautiful and I like how you planned out where the filling would end up.
Not sure what kind of WW you're planning next, but if it's a sourdough, Debra Wink just gave me some great tips over at my blog on WWSD.
Keep us posted on your WW saga!
Thank you TR and MD. This is from PRWGB book. Cinn. swirl breads are a favorite around my house for a long time. So it was fun to try the WW version. The thing I was most dissappointed in was that the recipe stated when the loaf peaked over the pan it was to be placed in the oven...well mine was still going pretty good and I wish I would have let it proof a little longer. MD thank you for the blog..some interesting reading! I certainly have a lot to learn!! Im planning some more baking but it will be more ST.Patrick's Day. Not to do with bread but this week Im just looking for a good leg of lamb! I actually crave lamb!! Growing up it was a regular at the dinner table.
Sylvia
It must be..looks very wicked! Yum. Love your tip for the special treat in the center.
Betty
the crust was beautiful, the crumb light and moist, and the flavor was absolutely wonderful the texture of the raisin is great. There was no bittertaste but i omit oatmeal coz i don't like oatmeal
i follow the recipe... can you send me guys recipe for cinnamon bread with out whole wheat flour or i just omit the wheat flour and oatmeal . coz this is my first bake bread just my hobby i'm a fully electronic technician, by the way it's a very fun to bake isnt it, my plan is ihave to build a simple wood oven so cheap coz in the philippines electric is very expensive so i better make an outside oven.. wood is everywhereor i prepare charcoal i hope you the picture comment pls..
vincent
Your WW cinnamon raisin bread looks great! Very nice for your first bake! Keep us posted with your baking.
Betty
Very Nice especially for your first time! You might like to look at this recipe...it shows a lot of examples of the same cinnamon swirl bread made with an all purpose or bread flour. If I understand right that is what you want a recipe for an all white flour cinnamon raisin bread. Placing the cinnamon-brown or white sugar in a swirl makes a very pretty loaf. When you place cinnamon or sugar directly into the dough mixture it can affect the yeast's rising power...so you need to allow for this by either using a special made yeast for dough's high in sugar content...or using the swirl makes a very nice loaf and will not affect your dough's rising power! Here is the recipe site...lot's of wonderful recipes and you see the test results! Look up "Cinnamon Raisin Bread l" at http://allrecipes.com Hope this helps!
Also wood fired ovens are very highly desirable for baking bread....so you might also like to check out this site http://www.fornobravo.com for instructions, pictures and blogs with info on building your own oven.... good luck on your new venture...!
Sylvia
hi,
this is my favorite recipe from PRs book. question, i have some whole wheat flour, did you just replace the regular flour and use whole wheat flour? was there any other adjustments you made?
thank you!
Hi Koloatree,
The recipe I used came from PR Whole Grain Breads book. Im thinking maybe your refering to his other book BBA? This recipe uses only 100% whole wheat...that's what I used...you could replace some of the whole wheat with white flour if you wanted...I think maybe the photo above by Vincent has some white flour in it...but Im not sure...The bread is very nice and I followed the directions pretty much to the tee...except for the mixing.
Sylvia