Cinnamon and Raisin Wholemeal Bread

Instructions

1. 1

   Combine warm water, yeast, and honey in a large bowl. Let sit for 5 minutes until foamy, then add flour, salt, and olive oil. Mix until a shaggy dough forms.

   Tip: Ensure the water is body temperature, not hot, to avoid killing the yeast.

2. 2

   Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.

   Tip: Add flour gradually if too wet, or a splash of water if too dry.

3. 3

   Drain the soaked raisins and fold them into the dough along with half the cinnamon until evenly distributed.

   Tip: Reserve the remaining cinnamon for the swirl layer.

4. 4

   Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.

   Tip: A proofing box or turned-off oven works well for consistent warmth.

5. 5

   Turn the dough onto a work surface and gently flatten into a rectangle about 25cm x 20cm. Spread softened butter over the surface.

   Tip: Handle the dough gently to retain the air bubbles created during rising.

6. 6

   Mix the remaining cinnamon with caster sugar and sprinkle evenly over the buttered surface. Roll up tightly from the long side and place seam-side down into a greased loaf tin.

   Tip: A tight roll creates distinct cinnamon swirls when sliced.

7. 7

   Cover the tin with a cloth and let the dough prove for 45 minutes until it rises just above the rim of the tin.

   Tip: The dough should spring back slowly when lightly poked.

8. 8

   Preheat the oven to 200°C. Score the top of the loaf with a sharp knife and bake for 35-40 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.

   Tip: Place a tray of water in the bottom of the oven for a softer crust.

9. 9

   Remove from the tin and cool on a wire rack for at least 30 minutes before slicing.

   Tip: Cutting while warm may cause the bread to fall apart, so patience is rewarded.