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Tuesday, October 11, 2011

WGB # 20 Whole Wheat Multi Grain Cinnamon Raisin Bread

This is a great tasting Whole wheat bread,the addition of the optional cooked grains in the soaker  pushed it over the top. There is just enough cinnamon flavor. The 6oz of cooked grains added a considerable amount of moisture, which required another 1 + 1/2 cups of ww flour to adjust the dough. i started with 3 oz total dry weight of cracked wheat, red bulgar, and whole flax seeds cooked together till tender.And 3 oz total weight of whole wheat berries,brown rice,and a gourmet rice and wild rice mix,cooked till tender. The cooked grains were 18oz in weight due to the cooking.I weighed off 3 oz of each and froze the rest for a future use.  
The biga and soaker did not have to be chopped as there was enough moisture in the soaker to mix them together .Kneading went as directed,as well as proofing and shaping. I had sufficient dough to make 2  7x3 pans of bread, which i prefer as a sandwich size,and allows for giving away the 2nd loaf or freezing for another time.  Here are the photos of the finished bread........
 If you would like to join us in this whole grains bread challenge, get a copy of Peter Reinhart's book, Whole Grain Breads, and bake along with us. You may start where we are and do the previous breads after. After all this is a learning experience for all of us and it should be fun! As well as delicious! our group posts at....
 http://groups.google.com/group/wgb-challenge/about as well as our own blogs. Happy Baking!


  1. It looks great, how do you get the 'swirl' effect?

  2. the dough is rolled into a rectangle, sprinkled with cinnamon/sugar and then rolled up jelly roll style.