Cinnamon Raisin Bread (vegan, dairy-free, 100% whole grain)

In a large bowl, mix together the yeast, warm water and honey. Proof for 5 minutes.
2 1/4 teaspoons active dry yeast, 1 cup (240 ml) water, 2 tablespoons honey
Add the oil, 1 1/2 cups flour (ignore the amount below - it's a technical issue I can't change), cinnamon, salt and raisins. Mix with a hand mixer until well combined.
2 tablespoons (28 grams) coconut oil, 3 to 3 1/2 cups (375 to 438 grams) whole spelt flour, 1 tablespoon cinnamon, 1 teaspoon salt, 1/2 - 1 cup (70 to 140 grams) raisins
Cover the bowl with plastic wrap and let the dough rise for 30 minutes or until doubled.
Add more flour, 1/4 cup at a time, just until the dough comes together. I used about 1 1/2 cups in this step, meaning I used 3 cups in the entire recipe.
Mix the dough on low for 3 minutes. The dough should be just slightly sticky, but not so sticky that you can't work with it.
Spray an 8 x 4" loaf pan with cooking spray.
On a floured clean surface or a Silpat, roll the dough into an eight inch square.
Sprinkle the sugar and cinnamon evenly over the surface.
1/4 cup (50 grams) coconut, 1 tablespoon cinnamon
Roll into a tight loaf and place in the prepared loaf pan.
Spray the plastic wrap you used to cover the bowl with cooking spray and use this to cover the loaf.
Let the dough rise for 30-60 minutes in a warm place or until doubled.
Preheat the oven to 350 degrees F (175 degrees C) and bake the loaf for 30-40 minutes. It should be golden brown and when tapped, it should sound hollow.
Let the bread cool in its pan for 5 minutes before turning it out onto a wire rack to cool completely.

Cinnamon Raisin Bread (vegan, dairy-free, 100% whole grain)

Ingredients

Instructions

Notes

Nutrition