Wholemeal Cinnamon and Raisin Bread
  1. Add the flour to a bowl. Add the salt, cinnamon and yeast and make a well in the centre.
  2. Pour in 300ml of the water and mix with a fork or fingers. Add more water gradually and keep mixing until the mixture comes together. Add the raisins to the mixture.
  3. Tip the mixture on to a floured worktop and start to knead the dough, pushing, pulling and folding the dough. It will feel quite sticky at first but the more you knead it, the smoother and less sticky it will come. You can add a little more flour if it is really too sticky.
  4. Knead for around 10 minutes until you have a smooth, silky dough. Make your dough into a ball and put it back in the mixing bowl. Cover with a plastic bag, cling film or a shower cap. Leave your dough to rise in a warm draught place free until it has doubled in size.
  5. Tip your dough back on to your worktop and gently and briefly squash out the air. Roll your dough into a fat sausage shape and then tuck the ends underneath to form a nice loaf shape. Sprinkle with a little flour. Leave your loaf to rise again, covered with a clean tea towel or a plastic bag until it has doubled again. Preheat your oven to the hottest setting and heat a baking tray.
  6. When your loaf has doubled, slash the top a few times, pop it on to the pre-heated baking tray and put it in the very hot oven for 10 minutes.
  7. After 10 minutes, turn the oven down to 200C/180C fan and cook for a further 30 minutes. You can test when your bread is done by turning it upside down and tapping the bottom. If it is cooked it will sound hollow. Your kitchen should smell amazing.
  8. Remove from the oven and transfer it to a cooling rack. Try to leave you bread for at least 30 minutes to cool before cutting.
Recipe Notes

You can also mix and knead the dough in a food mixer with a dough hook – add water gradually (stage 2) and skip stage 3. Knead for at least 5 minutes in the machine.