Cinnamon perfumes the air as this loaf bakes. This not-too-sweet wheat bread is a perfect match for aged sharp Cheddar. This dense loaf bakes beautifully in the convection oven at a lower temperature than you’d expect.
Recipe information
Yield
makes 1 round loaf
Ingredients
Preparation
Step 1
Pour 1 1/2 cups warm (105° to 115°F) water into a large warmed mixing bowl. Add the yeast and sugar; stir and let stand for 5 minutes, until the yeast begins to bubble.
Step 2
Add the cinnamon, salt, butter, and whole wheat flour. Beat until smooth. Stir in 1 cup bread flour and mix until blended. Cover and let stand for 15 minutes.
Step 3
Stir in the remaining 1 cup bread flour to make a smooth dough. Turn the dough out onto a lightly floured board and knead, adding flour if necessary, for about 5 minutes, until smooth and springy. Knead in the raisins and nuts.
Step 4
Wash the bowl, grease it, and place the dough back in the bowl. Turn it over to grease the top. Cover and let it rise until doubled, about 1 hour.
Step 5
Shape into a smooth round loaf and place smooth side up onto a lightly greased rimless baking sheet. Cover and let rise in a warm place for 45 to 60 minutes or until almost doubled.
Step 6
Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection bake at 325°F. Bake on the center rack of the oven for 30 to 35 minutes or until a wooden skewer inserted into the center of the bread comes out clean and dry. Remove the bread from the baking sheet and cool on a wire rack.
