Do you ever walk down the bread aisle and glance at the Pepperidge Farm Cinnamon Raisin Swirl Bread and think "Wow, that looks wonderful, but I don't need it" and then with a heavy sigh you pick up your regular plain old sandwich bread?
Well, I used to do that alot, and so when I saw a recipe in PR's Whole Grain Bread book for Whole Wheat Cinnamon Raisin Bread, I knew I had to try it. Peter's method in this book is to make the breads usually over the span of two days. On the first day, I made my soaker and my biga in separate bowls. The soaker, which had the raisins in it, sat on the counter overnight. The biga had 1/4 tsp yeast (but no salt to inhibit the yeast) in it and stayed in the refrigerator overnight.