It’s Cinnamon Raisin Bread time! How did we go without it all summer? Most of you haven’t even had it yet, since this is my first time baking it in Montana. Cinnamon Raisin bread is my go to nourishment for long training runs. It is the one thing I am able to eat before heading out that lasts me but does not leave the heaviness in my stomach or make me crash an hour later. When I first discovered that I could make my own healthy, delicious cinnamon raisin bread I was really excited! I didn't think you could make a naturally leavened sweet bread that tasted better than the yeasted version, but here it is. It took some trial and error when I was first developing the recipe for this bread due to the high amount of cinnamon in it. Cinnamon is a preservative and inhibits the growth of bacteria, which makes it hard for my sourdough culture to grow until I figured out just the right amount of cinnamon that wasn't too much to stop the natural fermentation. Naturally leavened Cinnamon Raisin Bread with whole wheat flour, molasses and juicy raisins won’t leave you hanging with a sugar crash an hour later is the result of many trials. I love it and I hope you do to! Maybe next year for The Rut Mountain Run I can have a little Cinnamon Raisin Bread stand for the runners to boost them up Lone Peak!
I will be posting October Bread Share options this weekend, so keep an eye out for an email with the link!
This week’s Share
Ingredients: Montana grown org. wheat flour, water, sourdough culture, sea salt.
Whole Wheat Cinnamon Raisin Bread
Ingredients: Montanan grown org. wheat flour, water, org. raisins, org. sourdough culture, org. fair trade molasses, Cook honey, org. cinnamon, sea salt, barley malt.
Bakers Choice: One of the above
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I love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting.