If you love cinnamon and raisin bagels, then this bread is very easy and well worth making as it requires no kneading and very little effort. You wouldn’t really notice the wholemeal flour as the cinnamon gives a lovely colour. It tastes delicious too as it has a lovely cinnamon taste but isn’t overly sweet.
1 cup wholemeal flour
2 1/4 cups white plain flour
2 Tbsp brown sugar
1 1/4 tsp salt
3/4 Tbsp instant yeast
1/2 cup raisins
1 Tbsp cinnamon
1 1/4 cups warm water
- In a large bowl, combine the flours, brown sugar, salt, yeast and raisins. Stir everything until evenly mixed.
- Add the warm water and stir. If the dough does not come into one cohesive ball (with no dry bits left at the bottom of the bowl) add a little more water, one tablespoon at a time, until it all comes together.
- Place it in an oiled 2lb loaf tin and loosely cover it.
- Let it rise until it has risen up over the top of the tin. It varies depending on temperature, it takes longer if its cooler.
- Preheat your oven to 220 °C (fan).
Brush the top of the bread with water or milk and bake for approximately 25 to 30 minutes or until the top is a deep golden brown.
After baking, turn it out of the tin to cool. Let it cool completely before slicing.
I often make double this amount, making 2 loaves together. I slice one and freeze for later, taking it out to make delicious toast.
This is recipe is courtesy of Budget Bytes but I skipped some of the steps to make it even easier and quicker.