Cinnamon Raisin Bread

Ingrédients

2 cups very warm water

2 tsp. salt

1/2 cup olive oil

1/2 cup honey

41/2-5 cups fresh milled flour (I like to use a blend of 50/50 hard red and hard white wheat for this recipe)**

1 tosp. instant dry yeast

2 tsp. lemon juice

1.5 tablespoon cinnamon

2.5 tsp nutmeg

1.5 cups raisins

Instructions

Grind wheat berries to make fine flour

To the bowl of a stand mixer with the paddle attachment, add water, salt, oil, honey, lemon juice and 41/2 cups of flour.

Mix until well combined and then turn off the mixer and allow the dough to rest for 10 minutes(this will allow the flour to absorb the liquids)

After 10 minutes, begin to mix the dough with the paddle attachment and add the yeast and the cinnamon, nutmeg and raisins.

*Take a good look at your dough here. Has it bulked up and began gathering in the middle of the bowl? If so, it's time to begin kneading the dough with the dough hook attachment. If it's really wet still, start adding more flour until the dough bulks up and starts pulling away from the sides of the bowl. Try not to exceed 5 cups of flour total, but 5 1/2 is okay too. The less flour the better, as long as you get the right consistency.

Once the dough is the right consistency, begin kneading the dough. With a machine this usually takes 7-10 minutes

After kneading, the dough should be smooth and elastic. Place in a warm spot for it's first rise until doubled in size

once doubled, separate dough in half and shape into loaves

spray pans with non-stick spray

10, place loaves in greased pans

cover and allow to the loaves to go for their second rise until double in size, again.

once doubled in size in the bread pans, preheat oven to 350* F

cook loaves for 25-35 minutes depending on your oven and loaf size.

loaves are done when the tops are golden brown and the loaf is cooked through.