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1 pkgactive dry yeast
1/2 cwarm (but not hot) water
1/4 choney (raw preferred)
1 cwarm milk
1/4 cneutral flavor oil (vegetable oil works too)
1/2 tspsea salt
3 1/2 cwhole wheat flour
CINNAMON HONEY TOPPING
1 tsphoney (raw preferred)
How to Make Cinnamon Raisin Braid
- In a small bowl add the water and 1 tbsp honey. Stir until dissolved and then sprinkle the yeast over the water. Let sit 5 minutes until the yeast is activated and bubbly.
While the yeast is proofing combine the milk, 1/4 cup honey and oil in a large bowl. Mix in 1 cup of flour, 2 tsp cinnamon and the salt.
Add the yeast mixture and raisins and stir to combine.
Beat in the remaining 2 cups of flour 1 cup at a time until you have a slightly sticky dough. Add additional flour if needed until you have a workable dough.
Place the dough onto a lightly floured surface and knead 5-10 minutes, until the dough is soft and elastic.
Put the dough into a lightly greased bowl and cover with a damp towel or plastic wrap until doubled in size.
- Punch down the dough and divide into 4 equal portions. Divided each of these into 3 equal portions.
Roll each portion out into a rope about 10-12 inches long.
Pinch 3 of the ropes together at the top and then proceed to braid. Pinch the ends together and place on a baking sheet. Repeat with the remaining dough.
Spray the braids lightly with water and place in a 350 degree oven for 18-20 minutes.
While the braids are baking mix the remaining tbsp of honey and 1/2 tsp cinnamon together.