Cinnamon Raisin Bread
Filled with warm cinnamon and sweet raisins, this Homemade Cinnamon Raisin Bread is soft, tender, dairy-free, and made with whole wheat flour.
Nutrition Facts
Ingredients
Instructions
Place ¾ cup raisins in a small bowl and pour boiling water over raisins. Let them sit for 5-10 minutes, then drain.
Combine 1¼ cups warm water (100-110℉/ 38-42℃) with 2½ teaspoons active dry yeast and ¼ cup honey. Let sit until foamy or about 10 minutes.
In a stand mixer or large mixing bowl, mix together 3¼ cups whole wheat flour, 1 teaspoon kosher salt, 1 tablespoon vital wheat gluten, 1½ teaspoons cinnamon and drained raisins.
To the yeast mixture, add in the ¼ cup olive oil then add that mixture to the flour mixture. Mix by hand or using a stand mixer fitted with a dough hook on low speed until well combined.
Knead the dough on low speed in a stand mixer for 5-8 minutes, until the dough is soft and pliable. Alternatively, turn the dough out onto a lightly floured surface and knead by hand until soft and pliable.
Place the dough in a bowl and cover with plastic wrap or a kitchen towel. Let double in size--anywhere from 1 to 2 hours.
Grease 2 (1-pound) loaf pans generously with oil, butter, or coconut oil.
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Continue Reading at Amindfullmom →Chef's Notes
This yields 2 one-pound loaves of Cinnamon Raisin Bread.
For a Bread Maker: Follow the manufacture's instructions for a 2-pound loaf of bread, planning to add raisins once the bread machine signals that it is time to add in ingredients (typically it will beep after the first initial rise--about 30 minutes into the cycle).
Storage: Store at room temperature for 2 days, then refrigerate or freeze as whole wheat bread will grow mold quickly.
Note on Flour: This recipe works with all-purpose, whole wheat, and whole white wheat flour. And it is best to measure flour by spooning the flour into a measuring cup versus filling from bag or container, this will drastically change the amount of flour.
Baking at high altitude? Check out these adjustments that you may need to follow.
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Reviews from the Original Source
I have made this twice. Great recipe thank you for sharing this!
Hi,
Thanks for the recipe. I was looking for a sweet whole wheat bread when stumbling into your recipe at Pinterest.
Would this recipe work as a no knead bread? I mean using this recipe but using your method on No Knead Wholewheat Bread?
Thanks
Wonderful taste and easy to make! This was my first official attempt at bread making and it turned out great! I loved the use of just a few ingredients. I could not find the vital wheat gluten and was worried that would be a problem but I went ahead after reading reviews by cooks who had left it out. Glad I did!
I make this in my bread machine all the time. So easy, and so delicious!
I've made this bread twice now - and it's simply wonderful! The whole family loved it! The first time, I made it as written except added half the honey. The second time (just yesterday), I made it exactly as written. I used my oven both times (no bread machine). I prefer the recipe exactly as written - most recipes I find online are too sweet for our tastes, but this one is just right! Thank you for a wonderful recipe, and I'm off to check out the rest of the site too!
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