Comments on: Cinnamon Raisin Walnut Bread – 100% Whole Wheat

By: Carol

Carol — Sat, 24 Oct 2009 16:43:17 +0000

I just made this bread and it is wonderful. The dough is very nice to work with and the taste is great. I used King Arthur Whole Wheat White Flour. Thank you for posting such a good recipe. This will make very nice hostess gifts during the holidays.

By: Jude

Jude — Fri, 08 May 2009 01:49:43 +0000

Debbie, sorry for the confusion. Slapping the biga and soaker together without dividing will make it tougher to fully incorporate because they will have well-developed gluten at this point. It doesn’t have to be exactly 12 pieces or anything. Walnut-sized is good for starters. Hope this helps!

By: Debbie

Debbie — Tue, 05 May 2009 11:21:40 +0000

Just a tad confused in the recipe directions –

all of the biga, divided into 12 pieces
all of the soaker, divided into 12 pieces

Why the division? Am I missing something?

Great recipes – just found your site – can see I’ll be spending hours on here looking around!

Thanks

By: Alice

Alice — Sun, 03 May 2009 16:29:56 +0000

I need a recipe where the cinnamon is mixed into the dough. Please e-mail one to me. Thank you Alice

By: 100% Whole Wheat Cinnamon Raisin Bread « The Novice Berker

100% Whole Wheat Cinnamon Raisin Bread « The Novice Berker — Sat, 11 Apr 2009 19:22:04 +0000

[...] the recipe I found here, I made a few [...]

By: Midday musings « The Novice Berker

Midday musings « The Novice Berker — Mon, 06 Apr 2009 21:47:38 +0000

[...] celebrate my forthcoming freedom from midterms with this recipe, but without the walnuts. The cinnamon-raisin bagels I bought last week made me remember how [...]

By: Jude

Jude — Tue, 03 Mar 2009 03:42:19 +0000

Patti, freezing is definitely an option for this type of bread. Pre-sliced (slicing frozen bread can be dangerous) and wrapped in plastic or stored in an airtight container, the bread will keep well in the freezer.

By: Patti

Patti — Sun, 01 Mar 2009 19:29:43 +0000

Jude, very eager to try this. I’m new to bread baking so this may be a dumb question, but…options for baking small batches or best way to keep this type of bread? For instance, if I made several half loaves is there a suggested baking time? Is freezing the baked loaf an option?

I love the idea of having this ‘on hand’ as I don’t think we could eat it every morning.

By: Jude

Jude — Thu, 26 Feb 2009 05:21:38 +0000

Nancy, that’s definitely a mistake on my part. You’re right, 3/4 cup of walnuts do weigh out to about 90 grams. I updated the post with the correct weight measurements. Thanks for letting me know!

By: Nancy (n.o.e.)

Nancy (n.o.e.) — Wed, 25 Feb 2009 04:05:44 +0000

Hi Jude-
I’ve been enjoying your site and today am making this bread. I have one question as to the walnut amounts in the recipe, which seem off between the volume and the weight measures – 3/4 cup weighed more like 90 grams for me. How much do you use? I ended up with 30 grams/ 1/4 cup because I was having trouble enough getting the raisins to stay in the dough! It’s on the final rise, so we’ll see…
Nancy