Nathan gave me some real cinnamon so I’ve been using it everywhere. Too bad Nathan is gluten-free.
INGREDIENTS
4 cups flour
4 tablespoons kosher salt
1/2 teaspoon yeast
Approx. 2 cups water
1/2 cup raisins
1 tablespoon cinnamon
1 tablespoon brown sugar
Mix dry ingredients together and then add water slowly until dough is a little sticky. Fold in raisins. Cover and leave overnight.
In the morning, preheat oven to 475 degrees and put dutch oven (any oven safe covered pot will work) in oven to heat. You need a really hot oven and dutch oven. Remove dutch oven from oven. Flour hands and a top of bread. Carefully plop dough into pot and sprinkle wheat germ over the top. Cover and bake for 30 minutes. Remove lid and let bread brown for about 10-15 minutes. Remove from oven, tip bread from dutch oven and let cool on counter.
