20210623 100% Whole-grain Cinnamon Raisin Bread with CLAS
To learn more about concentrated lactic acid sourdough (CLAS), please see here and here.
Another whole-grain dessert bread! You may already notice that I 
sweets. Eating wholesome sweet bread as a snack is much healthier than eating candies! Made with CLAS, this whole-grain cinnamon raisin bread is a delicacy! Try CLAS, making delicious bread has never been easier!
Pre-dough
5% whole rye CLAS
95% fresh white whole wheat flour, ground by Vitamix
60% scalded full-fat milk
16% eggs
12% water
0.15% gold yeast
DT 30C/86F-ish
28C/82.4F x 240mins
Dough
pre-dough
0.6% gold yeast
1.5% salt
2.5% Vietnamese cinnamon
10% butter
7% water
76% raisins (unsoaked; briefly rinsed right before mixing)
Bulk
32C/89.6F x 60mins
Shape
9x4x4 pullman
total dough weight ~1100g
Proof
32C/89.6F x 45mins
Bake
191C/375F x 10 mins w/ steam
177C/350F x 50 mins w/o steam
Oopsy! Just noticed some slices are "redder" than the other - I probably did not evenly mix the cinnamon in the dough cos I dumped it in the mixer all at once😛😛😛
Comments
Look at all those lovely raisins! So many raisin bread photos make it look like they were added as an afterthought. Great crumb and rise too, just gorgeous! My morning coffee needs a piece of that to go with it. 😁
Mary
This is a guilt-free dessert that I can snack all day long!I keep hearing the amazing aroma calling "eat me, eat me"!😄😄😄 It stops my craving for sweets! It won't make me fall into a food coma even if I have a few slices at a time!
Yippee
Looks delish, nicely done!
I was wondering, which recipe did you use to make CLAS? With or without white rye malt? I think now in the summer time I can maintain 40C to make one, and want to give it a try. A lot of the recipes on Rus's website include use of white rye malt which I don't have. So I am trying to choose the best way. Did you maybe substitute it with regular diastatic (barley) malt?
Hi, Ilya:
The CLAS recipe I follow uses rye malt and whole rye flour:
General Formula to get CLAS in one step, within only 24 hours:
Rye or any other malt: 25g
Whole grain rye flour: 75g
Water T. 45°C: 180 ml
Vinegar (5%): 10 ml
Fermentation temperature: 40°C±2°C
Fermentation time: 24-36h
Hydration: 190%
End pH: around 4
I don't recall seeing any CLAS recipe that calls for white rye malt. Now you get me confused🤔🤔🤔
Yippee
What I'm confused about is which malt is needed in this recipe? :)
Wheat malt for wheat CLAS. That's what I do. Diastatic for sure. I always use fresh whole rye flour, so it also works even there's no malt. Temperature control is key. I think you can't count on the weather alone. You need to have a device that can maintain the required temperature to achieve the desired results.
Yippee
Ok, thank you! I'll try with diastatic barley malt then. Or no malt, if that doesn't work.
Of course not just weather - what I meant is that in winter it's most likely too cold for my device to be able to maintain 40C, but now it works, I just checked!
Just mixed 75g whole rye flour, 25 g diastatic malt, 8 g 6% (I think) vinegar, 182 g water. Left at 40°C. Exciting! I didn't think I could get a consistent 40C incubation to make CLAS and so couldn't follow lots of Rus's recipes directly, but I think the temperature is good so hope it works🤞 Exciting!
Thanks Yippee!
once you have mastered the CLAS techniques. You can turn any ordinary bread recipe into the bestest 😄 bread! I'm excited for you!
Yippee
Thank you Yippee! It's been about 13 hours since I started it in the morning and I couldn't stop myself to wait more to check and mix it (I think Rus says to do it at 15 hrs...) - I think it's working! No unpleasant smell, and a hint of sourness when I tasted it (and a little sweet too). And I am getting some very nice fruity notes, perhaps apples? Fingers crossed it's ready in the morning! Just need to decide what to bake with it the day after tomorrow (tomorrow is busy, unfortunately). Any favourites specifically for CLAS Yippee?
One. Must use lard! My take is here.
Yippee
Wow, thank you! Interesting recipe!
Considering the option for "any other malt", I guess it should be diastatic?
Well done Yippee, I love that you used so many raisins. That will be one delicious bread to toast and top with butter, yumm.
Benny
I have😉😉😉 Remember I told you that my last loaf was not sweet enough. I didn't want to make the same mistake again - so I loaded this loaf with tons of raisins!
Yippee