Saturday, October 16, 2010

Whoa... Double [Cinnamon] All the Way...

I'm of the firm belief that when you find something - be it a flavour, a colour, an ingredient or even an idea - that is just so perfect that you can't get it out of your head, it is only fitting that you do it full justice. It is not enough to include that element just once in a recipe. No, no... the real way to experience the flavour filling your mind is to layer as many different types of it on top of one another. Take, for example, lemon cake, made with a lemon filling and topped with a lemon frosting. Really... can you ever have too much lemon? I think not. Or Alton Brown and his Super Apple Pie - the one with applejack booze in the crust. When I made it, not only did I throw Calvados (no applejeck around here) into the crust, but also a glug of local apple cider, and the filling used some homemade apple butter instead of AB's apple jelly. So the pie was not simply an apple pie. No way... that was apple on steroids pie!

But it might surprise you that I'm not bringing you a cake or a pie today. Nope, those will have to wat. Because, you see, today is World Bread Day! This year marks the fifth year of the event's existence, since being begun by Zorra at 1x umr├╝hren bitte and hosted there yearly. So, for this go-round of WBD, I dicided to play up the cinnamon angle of my favourite cinnamon-raisin bread recipe. I found cinnamon baking chips for the first time ever at my local Bulk Barn a few weeks back, and couldn't wait to try them out. So when Mom requested a nice, hearty, grainy bread I whipped up this 12-grainer: rich, tender and just slightly sweet from a dash of coconut milk, the fluffly bread was the perfect carrier for a swirl - double cinnamon style!
12 - Grain Raisin Bread with Double - Cinnamon Swirl
Serves 16

1/3 cup raisins
1/4 cup spiced rum
1 tbsp water
1 cup flour
1 cup whole wheat bread flour
1 cup 12-grain flour
1/4 cup mashed potato flakes
2 tbsp ground flaxseed
1 tbsp brown sugar
2 1/2 tsp instant yeast
1 1/4 cup coconut milk
1 tsp vanilla
1 egg, beaten
1 tbsp canola oil
1 tsp salt
2 tbsp brown sugar
1/2 tbsp cinnamon
2 tsp cornstarch
1 egg, beaten
3 tbsp cinnamon chips
  1. In a small bowl combine raisine, rum and water. Let stand 1-2 hours to plump and soften.
  2. In the bowl of a stand mixer, whisk together flours, potato flakes, flaxseed, sugar and yeast.
  3. Add coconut milk and egg, mix with the dough hook for 7 minutes.
  4. Add oil and salt. Mix 7 minutes longer.
  5. Cover bowl and let rest 10 minutes.
  6. Drain the raisins and by hand, knead them into the dough to evenly disperse them without breaking them up.
  7. Place back into the bowl, cover and allow to rest 1 hour.
  8. Meanwhile, in a small bowl, combine brown sugar, cinnamon and cornstarch. Set aside.
  9. When dough has rested, roll out into a rectangle with the "short" ends the length of the loaf pan.
  10. Brush dough with half the beaten egg and evenly press the sugar/cinnamon mixture into it, leaving a 1" space on one short end.
  11. Sprinkle the cinnamon chips over the "far" 2/3 of the dough (this helps prevent them leaking through and sticking to the pan!).
  12. Roll up dough, pinching the un-spiced end to seal filling.
  13. Place in a greased loaf pan.
  14. Cover and allow to rise 1 hour, until almost doubled.
  15. Bake at 350°F for about 45 minutes, tenting the loaf lightly with aluminum foil for the final 15 minutes.
Amount Per Serving
Calories: 179.6
Total Fat: 7.0 g
Cholesterol: 26.8 mg
Sodium: 18.0 mg
Total Carbs: 25.9 g
Dietary Fiber: 2.7 g
Protein: 4.6 g   


  1. Your entry make me smiling! Love it and of course your bread too. Thank you for participating in World Bread Day.

  2. Wow, this does sound absolutely fantastic! I love the "on steroids" version ;) Wish I could have a slice for breakfast!


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