Cinnamon Raisin Spelt Bread

Super tasty and super healthy.

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Votes: 12
Rating: 2.33
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Servings 60people
Submitted By Tracy Johnson
Super tasty and super healthy.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 12
Rating: 2.33
You:
Rate this recipe!
Servings 60people
Submitted By Tracy Johnson
Super tasty and super healthy.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Activate yeast in 1/2 c. warm water and sugar until bubbly. Combine butter, honey and salt. Heat remaining water and pour over butter mixture to melt butter and dissolve honey and salt. Cool to lukewarm.
  2. Combine yeast, water, butter and honey in a large mixing bowl. Add 2 c of each flour, the egg and gluten and beat well to combine. Scrape down bowl, top with wax paper and sponge (rise) for one hour.
  3. Add raisins, sugar and cinnamon, and remaining flour. Mix until a soft dough forms. Dough should be soft but not sticky. Add flour if necessary to reach desired consistency.
  4. Knead dough to form clean, soft, elastic ball, being careful not to overknead the dough. Return dough to cleaned and oiled bowl. Cover with wax paper and allow to rise in a warm place until doubled, about 1.5 hours.
  5. Prepare 3 bread pans. Punch down dough, divide and form into 3 large loaves. Allow to rise until doubled, about 45 minutes. Preheat oven to 375°F, place pans in oven and bake for 30 minutes.
Products Used in this Recipe
Recipe Comments

2 thoughts on “Cinnamon Raisin Spelt Bread

  1. Karen kerr

    what sized bread pans?
    is the vital gluten really vital?
    Want to make it right niw and that’s the only missing ingredients.

    Reply
    1. Recipe Specialist

      The Cinnamon Raisin Spelt Bread will use three 9×5” bread pans.

      Vital Wheat Gluten will add loft to this bread loaf, though it is not necessary to use. By leaving this ingredient out, you may notice a texture that is slightly denser than what is intended but it will not significantly affect your end product.

      Reply

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