Cinnamon perfumes the air as this loaf bakes. This not-too-sweet wheat bread is a perfect match for aged sharp Cheddar. This dense loaf bakes beautifully in the convection oven at a lower temperature than you’d expect.

　　

Ingredients

makes 1 round loaf

　　2 1/4 teaspoons (1 package) active dry yeast

　　4 tablespoons packed brown sugar

　　1 1/2 teaspoons ground cinnamon

　　1 1/2 teaspoons salt

　　2 tablespoons butter, softened

　　2 cups whole wheat flour

　　2 cups bread flour

　　3/4 cup raisins

　　3/4 cup chopped walnuts or pecans

　　

Step 1

Pour 1 1/2 cups warm (105° to 115°F) water into a large warmed mixing bowl. Add the yeast and sugar; stir and let stand for 5 minutes, until the yeast begins to bubble.

　　

Step 2

Add the cinnamon, salt, butter, and whole wheat flour. Beat until smooth. Stir in 1 cup bread flour and mix until blended. Cover and let stand for 15 minutes.

　　

Step 3

Stir in the remaining 1 cup bread flour to make a smooth dough. Turn the dough out onto a lightly floured board and knead, adding flour if necessary, for about 5 minutes, until smooth and springy. Knead in the raisins and nuts.

　　

Step 4

Wash the bowl, grease it, and place the dough back in the bowl. Turn it over to grease the top. Cover and let it rise until doubled, about 1 hour.

　　

Step 5

Shape into a smooth round loaf and place smooth side up onto a lightly greased rimless baking sheet. Cover and let rise in a warm place for 45 to 60 minutes or until almost doubled.

　　

Step 6

Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection bake at 325°F. Bake on the center rack of the oven for 30 to 35 minutes or until a wooden skewer inserted into the center of the bread comes out clean and dry. Remove the bread from the baking sheet and cool on a wire rack.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.