Almond Craisin Cinnamon Bread

I experimented one day, and we loved it. My husband took a loaf to work where his co-workers are begging for more.  (Kristy just made a batch, and it smells wonderful!  Usually it makes the house smell  scrumptious for at least 24 hours! MMM!)

Almond Craisin Cinnamon Bread

Mill 9-10 cups (pre-ground measurement) hard white wheat berries.

Then put in large mixer all at once:
7 cups of the freshly milled wheat (reserve the rest for later)
5 1/2 cups very warm water (steamy from faucet)
3/4 cup honey
2/3 cup oil (I used olive oil, but safflower or canola, whatever)
2 Tbs sea salt (regular salt would work fine)
3 Tbs gluten
3 Tbs cinnamon
1/4 tsp cloves
1/4 tsp allspice
2 tsp grated orange peel (same amt for fresh or dried from spice jar)
2 cups craisins
1 cup thinly sliced almonds
3 Tbs yeast (I use SAF yeast)

Mix it all together at once on medium speed until combined thoroughly.

Let it stand 20 minutes, then, while mixing on medium speed, begin adding the reserved flour 1 cup at a time until the sides of the bowl begin to clean. You may not end up using all the flour.

Begin kneeding time & kneed for 7-9 minutes. (while it is doing this turn your oven on to the WARM setting)

Place dough on clean oiled surface and divide into loaves, then put into prepared loaf pans (I use an olive oil/lecithin mixture to oil mine).

Place loaves in warmed oven, then turn the warmed oven OFF. Let them rise for 25 minutes or so.

After the 25 minutes mist loaves with warm water and sprinkle w/ cinnamon/sugar mixture.

Turn oven to 350 degrees, and cook loaves for 25-35 minutes.  (We are high altitude, so it may take less time where you live.)

Remove to cooking racks.

(Made 6 loaves with my 8″ pans. Should make 4-6 loaves depending on pan size.)

I made a butter/cream cheese spread to serve with it, but I frequently eat mine without (although Ken, the children, and Ken's co-workers definately liked it WITH the spread)

Whip together with mixer:
1 stick of butter (softened)
1 8 oz pkg cream cheese
1 tsp almond extract
powdered sugar to taste (a cup? two? the stuff is so fluffy)



2 thoughts on “Almond Craisin Cinnamon Bread

  1. I think I need an apprenticeship too. When I bake bread – with store bought flour – all I end up with is a messy kitchen!!!

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