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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 140.5
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 197.4 mg
  • Total Carbs: 30.4 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.7 g

View full nutritional breakdown of Wholemeal Orange Cinnamon Raisin Bread calories by ingredient
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Wholemeal Orange Cinnamon Raisin Bread

Submitted by: APRIL1X

Introduction

From "Susan Eats London" Blog (http://susaneatslondon.com/2013/01/21/who
lemeal-orange-cinnamon-raisin-bread/). Delicious!!!
From "Susan Eats London" Blog (http://susaneatslondon.com/2013/01/21/who
lemeal-orange-cinnamon-raisin-bread/). Delicious!!!

Number of Servings: 18

Ingredients

    To proof the yeast

    2 and ľ teaspoons yeast

    Ĺ cup (120 ml) warm water

    One teaspoon honey

    For the bread

    2 cups (270 g) bread flour

    2 cups (350 g) wholemeal flour, plus some additional flour for kneading

    Two teaspoons salt (about 10 grams)

    Two tablespoons honey

    Zest and juice of a large orange (I used a navel orange, which yielded about 1/3 cup juice), plus the juice from an additional Ĺ orange, reserved

    1 tablespoon vegetable oil

    About ĺ cup (180 ml) warm water

    1.5-2 teaspoons cinnamon

    1 cup (135 grams) raisins or sultanas, soaked for 5-10 mins in hot water if they are stiff or dry and drained well

Directions

In a small bowl, combine the warm water and teaspoon of honey and sprinkle the yeast over the top. Set aside until yeast has started to bubble and rise.

Combine the flours, salt, and orange zest in a large mixing bowl. In yet another bowl, mix together the juice of one orange, two tablespoons of honey, and vegetable oil. Once the yeast has proofed, combine it with these wet ingredients, and stir into your flour/salt mixture using your hands or a wooden spoon. The mixture will be dry and clumpy. Gradually mix in the remaining warm water. Start with half a cup and see if you can combine the mixture into a firm but pliable dough. Add additional water very gradually as needed.

Once youíve been able to form a fairly coherent ball of dough, turn it out onto a lightly floured surface and begin kneading. Use the heel of your hands and put your back into it. Fold, push, turn, repeat. Every now and then you can raise the dough and slam it down. Iíve been told that this stimulates the gluten. It is also fun and satisfying, and an entertaining way to startle any cats who may have wandered into the kitchen to see whatís going on. Try not to use more flour than you absolutely need. If your hands are sticky, donít worry; as you knead, the sticky bits will incorporate into the dough. Eventually, youíll start to feel a change in the doughís texture and consistency. Knead for at least ten minutes, or until the dough has become pliable and slightly springy (again: think bottoms).

After youíve finished kneading, put the dough in a lightly-oiled bowl, cover with a damp cloth, and put in a warm place to rise. (I usually turn on my oven to a low setting for about ten minutes, turn it off, and put the dough in there.) Let the dough rise until itís doubled in bulk. This will take between an hour and an hour-and-a-half.

Punch it down to deflate it and leave it to double in bulk again. This second rising should be shorter, more like 45 minutes. Now itís time to shape your loaf. On a non-stick surface or board, press the dough out into a rectangle about Ĺ inch thick. Sprinkle the dough with an even layer of cinnamon, and then the raisins.
Starting from the short end, roll the dough tightly into a loaf, pinching and folding at the seams. If necessary, you can use a little water to make sure all the seams are stuck together. If youíre using a loaf tin, grease and dust it with flour and place the loaf inside for its third and final rising. Otherwise, dust a baking sheet with flour and put your shaped loaf on there. Cover it again with a damp cloth and let it rise for another 45 minutes or so, or until once again roughly doubled in bulk. (It may not rise to precisely double; if it looks substantially larger after 45 minutes, itís ready to bake.)

While your dough is rising, preheat your oven to 200 degrees Celsius (about 390 degrees Fahrenheit). Bake in the center of the oven for 15 minutes. After 15 minutes, brush the surface with the reserved orange juice, turn the heat down to 180 degrees, and continue to bake for another 25-30 minutes, or until your bread is golden brown and the bottom crust sounds hollow when thumped.

Cool on a wire rack. Makes one large loaf of bread.

Serving Size: makes one large loaf, about 18 slices

Number of Servings: 18

Recipe submitted by SparkPeople user APRIL1X.





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