Whole Wheat Cinnamon Raisin Bread
2 cups Arrowhead Mills Unbleached White Flour, plus more for dusting
2 cups Arrowhead Mills Stone Ground Whole Wheat Flour
¼ cup nonfat dry milk
1 large egg, beaten
2 tbl. Spectrumcanola oil, plus more for brushing
3 tbl. honey
2 tsp salt
1 ½ tsp instant dry yeast
1 ¼ cup warm water – (120F - 130F )
2/3 cup golden raisins, soaked in boiling water for 15 minutes, drain and pat dry
1 tbl. plus 1 tsp ground cinnamon
1/3 cup packed dark brown sugar
Combine both flours, dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
Let it rise.
Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.
Fold the dough.
Transfer the dough to a floured work surface. Picture it a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
Add the filling.
Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon, brown sugar and raisins.
Form the loaves.
Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes. Brush loaves lightly with canola oil.
Place bread in preheated oven 375F. Bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.