In the tangzhong technique I saw a possibility of creating a soft and flavorful whole wheat cinnamon raisin bread; I started with the KA Flour no-knead 100% whole wheat bread and made adaptations. I'd like to share with you the recipe I'm working on: Mel’s Whole Wheat Cinnamon Raisin Bread With Tangzhong 1½ cups lukewarm water, divided 3 cups King Arthur Sprouted Wheat Flour, divided ¼ cup pure maple syrup ¼ cup vegetable oil 2 tsp rapid-rise yeast ¼ cup nonfat dry milk 1¼ tsp salt 1½ tsp cinnamon 1 cup raisins 1. Heavily grease an 8½” x 4½” loaf pan. 2. Prepare tangzhong: In a saucepan, combine 3 Tbs flour and ½ C water; set over medium-high heat. Cook the mixture, whisking constantly, until it thickens and forms a thick slurry; this will take about 1½ to 2½ minutes. Let the cooked mixture cool to lukewarm. 3. Combine tangzhong and the remaining ingredients in a large bowl. Using an electric mixer set on high speed, beat the mixture vigorously for about 3 minutes. You should have a very sticky dough that won’t be pourable or kneadable. Scoop it into the prepared pan. Wet your fingers, and smooth out the top of the dough. 4. Cover the pan with lightly greased plastic wrap. Let the loaf rise for 60 to 90 minutes, until it just about rises to the rim of the pan, perhaps just barely cresting over the rim. While the dough is rising, preheat the oven to 350°F. 5. Uncover the bread, and bake it for 40 to 45 minutes. The bread is done when it’s golden brown on top, and a digital thermometer inserted into the center registers between 190°F and 195°F. 6. Remove the bread from the oven, and after 5 minutes turn it out onto a rack. Cool the bread completely before cutting it. 7. Store the bread, tightly wrapped in plastic. I've made this version of my idea once; time will tell if it turns out to be a good recipe. But I'm hopeful--it has turned out soft and flavorful. Thanks for inspiring me to get thinking and baking!

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