Cinnamon raisin bread. Planned on sourdough version but the starter was not active enough and time was short so used the regular yeast bread recipe from our website. Used 70% of our just-milled Red Fife and Clark's Cream (Baking Blend II), and 30% commercial bread flour. Added in 100 grams sourdough starter just because it was there. Rolled it out, added the good stuff (raisins, brown sugar, cinnamon, pecans), rolled it up and let it rise rwo hours. 15 minutes at 500, another 20 or so at 350 until inside was at 206 degrees. Very happy with the rise considering it was 70% whole wheat flour. Maybe the yeast/sourdough combination helped...? Any thoughts on that?
