As part of our January God Foods Challenge, I committed to making homemade bread for the first time ever. I don’t own a bread machine, so I elected for a simple Everyday Whole Wheat Bread recipe from Deliciously Organic. I added a little extra raw honey, and we loved it!
I also mixed up some extra dough as a base for cinnamon raisin bread. We all know there are times when you take a chance on adapting a recipe and the result isn’t so great.
This was not one of those times.
This was more like,
“I can’t get over how great this turned out!”
And “Please pass the butter.”
And “Ooh, let’s share some with our neighbor!”
And “I think I’ll have another slice.”
And “Aw, man – It’s gone. Let’s make some more!”
This Whole Wheat Cinnamon Raisin Bread is fantastic any time of day – healthy and hearty whole wheat flour, warm cinnamon, and sweet raisins and raw honey, all swirled together in a loaf of yeasty goodness!
Make that 2 loaves of yeasty goodness.
The smell of it baking is downright intoxicating, so I’d advise making the full, 2-loaf recipe below to be sure you have some left over after that first, hot-out-of-the-oven sampling!
You just might have all the ingredients for this yeast bread already – why not make some this weekend along with me?
- 2 packets active dry yeast
- 2 1/2 cups warm water
- 1/2 cup unsalted butter
- 7 cups whole wheat flour, divided
- 1/2 cup honey
- 1 Tbsp course salt
- 2 cups raisins
- 1/4 cup melted butter
- 1/4 cup honey
- 2 Tbsp ground cinnamon (plus more for sprinkling on surface, if desired)
- Dissolve yeast in warm water and set aside.
- Melt butter in a saucepan over low heat.
- In a large bowl, stir melted butter, yeast-water mixture, honey and 3 cups flour.
- Cover the bowl with a clean towel and allow to rest in a warm, draft-free area for 30 minutes.
- Soak raisins in hot water until plump (about 20 minutes). Drain and pat dry.
- In a small bowl, stir together butter, honey, and cinnamon.
- Uncover the bowl of dough and add remaining 4 cups flour and course salt to the mixture, gently stirring until just combined.
- Pour dough onto a floured surface and knead for about a minute (can add a spoon or two of flour if dough is too sticky).
- Cut the dough in half. Roll out into two 12x18" rectangles.
- Brush the surface of each rectangle with the butter-honey-cinnamon mixture, reserving 1 Tbsp per loaf for brushing on surface of rolled dough.
- Sprinkle evenly with raisins, then roll each dough lengthwise (to form 2 12" loaves).
- Place each loaf on a baking pan or in a loaf pan, cover and allow to rise in a warm, draft-free area for about 30 minutes, or until doubled in size.
- While dough is rising, preheat oven to 350 degrees.
- After dough has risen, remove towel, brush each loaf with 1 Tbsp of the reserved butter-honey-cinnamon mixture. Sprinkle with additional cinnamon, if desired.
- Bake for 20 minutes, or until surface is lightly golden (alternatively, listen for a hollow sound when dough is thumped to confirm it is fully cooked).
- Allow to cool 10 minutes before slicing.
- For an extra treat, serve with honey-butter!
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