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Whole-Wheat Cinnamon Raisin
Preparation info
- Difficulty
Medium
Appears in
By Josey Baker
Published 2014
This is another really easy way to take your whole-wheat bread to a new and exciting place. Bake up a couple loaves of this, then treat yourself to some whole-wheat cinnamon raisin toast with butter and almond butter, and gift a loaf to a stranger walking down the street. You’ll feel real good, I promise.
Ingredients
Foodstuff
- sourdough starter
- water
- whole-wheat flour
- raisins, Thompson
- sea salt, fine grind
Method
1. Gather your foodstuff and tools.
2. Make your sourdough pre-ferment. Use starter that is sour smelling in a good way, most likely between 12 and 24 hours old. Make your pre-ferment 8 to 12 hours before you want to start mixing your dough—likely in the evening before you go to bed or in the morning. You want it to be the consistency of thick pancake batter. Put this stuff in a big bow