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The Wood-Fired Blog

baking whole wheat bread

Nice Swirl; Bad Seam

Nov 26, 2012

Still baking away most days, and on occasion something happens where I learn something new. On this loaf of whole wheat cinnamon raise bread I did something right, and something wrong — at the same time. First the good news. The swirl inside my loaf is nice, tight and symmetric, which I think reflects that my dough was shaped in a nice rectangle of even thickness before I rolled it;... Read More

Raisin-Free Cinnamon Raisin Bread

Oct 15, 2012

What do you do when you are baking, cinnamon raisin bread, and you don’t have any raisins? Punt? No. You use a mix of chopped, dried apricots, and dried cranberries. And it came out really nicely.   This is my second attempt at Peter Reinhart’s Whole Wheat Cinnamon Raisin Bread, and it’s a keeper. I made a couple of modifications to my first batch, including adding more cinnamon to the dough,... Read More

Cinnamon Raisin Bread

Oct 08, 2012

This Cinnamon Raisin Bread is from Peter Reinhart’s Whole Grain Bread cookbook, and it came out really well. Peter describes this as a transitional recipe for a bread that lies somewhere between a nice whole wheat bread, and a sticky cinnamon roll. In general, you make a nice soft whole wheat bread using milk and an egg, plus honey, olive oil and cinnamon, and then flatten the dough and cover... Read More



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