Soft Cinnamon Raisin Bread with Fresh Milled Flour (Hard White + Spelt)

Ingredients (Makes 2 loaves)

• 1 cup warm water (240 g)
• 1 cup warm milk (240 g)
• 1/4 cup oil (56 g)
• 1/3 cup honey or maple syrup (113 g)
• 2 large eggs
• 2 teaspoons vanilla extract (10 g)

• 825 g freshly milled flour (about 6 3/4 cups of flour) (I used 575g (4 3/4 cups) hard white winter wheat and 250 g (2 cups) spelt)
• You may need additional flour after autolyze to keep the dough from being sticky
• 2 teaspoons salt (12 g)
• 2 1/2 teaspoons instant yeast (8 g) — add after autolyse

Mix-Ins

• 2 cups raisins (cranberries, cherries, golden raisins, etc.) (300 g)
• 3 Tbs ground cinnamon (24 g)

Instructions

• Add everything except yeast into your mixer bowl. Mix 1 minute.
• Let rest 15 minutes to 3 hours (autolyse). I like to autolyze 45 minutes.
• Sprinkle yeast on top and begin kneading.
• Add additional flour as needed until dough pulls away from sides and bottom of mixer.
• Knead 12-20 minutes or until windowpane (this depends on your mixer, I knead for 12 mintues and don’t fuss with windowpane).
• Let rise in mixer or oiled bowl until doubled (1 to 1.5 hours).
• Punch down, divide into 2 halves, shape, and place into 2 greased loaf pans.
• Rise 45–60 minutes or until about 1" above pan.
• Bake at 350°F for 35 minutes. Tent if browning too fast.
•  Remove from pans, butter tops, cover with tea towel, and cool fully for best slicing.