Thanks for watching my first video! Many thanks to Paul Sullivan for the hilarious bread alligator photo.


Multigrain Cinnamon Raisin Bread
Makes two loaves

1 kg flour
2 tbsp yeast
1 tbsp salt
750 ml warm water (~70 degrees C)
50 g oil
85 g honey
1 tbsp cinnamon
200 g raisins

1. Stir ingredients together in bowl with fork.

2. Turn out onto counter, form into workable mass. This is the messy bit.

3. Knead until hands no longer stick to dough. To test, slap the dough like it just disrespected your mother, and if your hand comes off clean, you're good.

4. Spray new bowl (larger than bowl dough was mixed in, to account for expansion) with oil to prevent sticking, place kneaded dough inside, cover with plastic wrap.

5. Let rise 45 minutes.

6. Flop the dough out onto your counter, cut it in half, form it into two bread-loaf-shaped things, place in two 9" loaf pans. Cover with plastic wrap.

7. Let rise 35 minutes.

8. Preheat oven to 375. I hate when recipes tell you to preheat at the beginning. It's a waste of energy, so I don't, and then I forget. So in my recipes, I tell you when to preheat.

9. Remove plastic wrap, let bread rise 10 minutes while oven is preheating.

10. Bake 40 minutes. De-pan onto a cooling rack (I got mine at Winners for cheap) and let cool for 20 minutes.. Fight urge to eat entire loaf at once.


- Steve


Tools Used (Note: These are affiliate links)

Kitchen Scale (precision ftw) -

Bench Scraper (chop-chop) -

No-Clump Whisk (one of the coolest tools in my kitchen) -


Note 1 - Flour

The three different types of flour are: pastry flour, bread flour, and all-purpose (a blend of the two). The difference is in the amount of protein they contain - pastry flour has a little, bread flour has a lot.

What difference does this make? Well, when mixed with water and kneaded, gluten protein is responsible for bread being the way it is. The gluten molecules form a protein mesh within the dough, which is then stretched and enlarged by kneading, and inflated by the gas produced by yeast when it consumes the honey.

Don't believe me? Try some gluten-free bread. No gluten = no protein mesh for the yeast to inflate = bread that stays dense as a hockey puck. On the other end of the scale is pastry flour, the choice when you want tender results instead of robust ones.

Subnote: If you put the flour in a blender, you can give it a finer texture and break up some of the grain parts that can hamper proper rising. This is how commercial bakers get such great results with whole-grain flours.


Note 2 - Salt

For salt, you have a few choices: coarse salt, sea salt, kosher salt, or table salt. They are all the same - 99.99999% sodium chloride, as required by federal food safety law. The only difference is the shape of the salt crystals.

Table salt has additives to keep it free-running in a shaker, so it's out.

Kosher salt has big flakes that are great for koshering meats, but once dissolved it's all the same shape. Not worth the extra dough, unless you're a Jewish butcher.

Sea salt is usually a ripoff. As stated above, apart from a few additives it's illegal to sell salt with anything but sodium chloride in it, so any claims are just a marketing ploy.

Coarse salt is cheap, and dissolves just as well as the rest. It is my salt of choice.


Note 3 - Yeast

For yeast, quick-rise is much better than traditional. Bred of a different strain, and ground finer, you can add it into your dry ingredients without having to deal with proofing and all that other nonsense.

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Stephen Smith

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