Comments on: raisin swirl bread

By: Stephanie

Stephanie — Sun, 20 Jun 2010 18:03:55 +0000

This looks wonderful! My husband has the same issue- he needs higher calorie/healthy snacks because he looses weight walking across the room! I plan to make this for him this week.

By: smilinggreenmom

smilinggreenmom — Sat, 19 Jun 2010 20:59:27 +0000

What a beautiful bread! This looks like something our kids would love for breakfast for sure and I am thrilled that you use whole wheat! We love Kamut Wheat and try to always avoid AP/white/enriched flour whenever possible. Thanks for sharing it.

By: bridget

bridget — Fri, 18 Jun 2010 14:47:37 +0000

Laura – I slice it and store it in the freezer, only defrosting what I need. It works great.

Laura – I didn’t soak them, but they weren’t dry. There were just too many raisins, forming a barrier between the dough in the spiral, which you can see in the second photo down.

By: Laura

Laura — Fri, 18 Jun 2010 11:58:54 +0000

Did you soak your raisins before adding them into the bread? If the raisins are very dry (as raisins tend to be), they won’t stay in the loaf properly. Also, they’ll absorb moisture from your bread that would otherwise add tenderness to the loaf. Looks delicious though- I’m going to make a cinnamon raisin loaf this weekend!

By: Laura

Laura — Fri, 18 Jun 2010 04:54:19 +0000

this looks gorgeous! And I’m so impressed that you haven’t bought bread since moving, one of my big goals is to become more of a bread baker. But since I also don’t have a weight loss problem (I wish!), I don’t finish the loaves very quickly – how do you store them, and how long do you usually find that they keep?

By: bridget

bridget — Fri, 18 Jun 2010 02:58:59 +0000

Nic – It’s explained in more detail in the post dedicated to discussing the method for adapting recipes to be whole wheat, but basically, soaking the whole wheat flour breaks down the long bran fibers into shorter fibers, similar to those in white flour, making the final bread more tender, light, and sweet.

By: jenn

jenn — Fri, 18 Jun 2010 02:33:54 +0000

hahaha at the raisins falling out )

By: Nic

Nic — Thu, 17 Jun 2010 22:23:57 +0000

Looks delicious. Just curious why do you soak the flour salt & milk before hand?

By: Georgia @ The Comfort of Cooking

Georgia @ The Comfort of Cooking — Thu, 17 Jun 2010 16:17:07 +0000

Wow, that looks so warm and delicious! For some reason, I’ve never considered making this kind of bread, but you’ve inspired me to try. Great photos (Especially the leaning tower of bread, haha)!

By: shannon abdollmohammadi

shannon abdollmohammadi — Thu, 17 Jun 2010 14:59:52 +0000

Thank you for the recipe….i am going to make it this summer for my kids and let them make some homemade cinnamon sugar butter for it.