Whole Wheat Cinnamon Raisin Bread – Made with healthy whole wheat, warming cinnamon, sweet juicy raisins & honey. This cinnamon swirl bread is not overly sweet making it perfect for breakfast spread with butter or jam and a cup of hot coffee.
Earlier this year, 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 take some to the neighbors!”
And “I think I’ll have another slice.”
And “Aw, man – It’s gone. Let’s make some more!”
How To Make Whole Wheat Cinnamon Raisin Bread
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!
The smell of it baking is nothing short of intoxicating, and it’s pretty much impossible to resist that first slice hot-out-of-the-oven.
Tips For Making Cinnamon Raisin Bread
- If substituting active dry yeast for the instant yeast, warm about 1/4 cup of the water slightly (approx 20 seconds in the microwave should be about right – don’t overheat it or it will damage the yeast). Add 2 packets or 1 1/2 Tbsp active dry yeast plus 1 tsp sugar to a dish and allow to sit for 10 minutes. The mixture should expand and be foamy, indicating the yeast is ready to use.
- Once cooled wrap this bread tightly in kitchen foil or cling film and store in a cool place, it should last for 3-4 days.
- This bread is delicious as it is or you can toast it for a minute or two to warm it up.
- You can also freeze this bread. Cut it into slices beforehand and freeze in suitable bags or containers.
- For an extra treat, serve with warm with honey and butter.
Whole Wheat Cinnamon Raisin Bread
Ingredients for the bread dough
- 1/4 cup avocado oil (or other flavorless oil)
- 1/4 cup raw honey
- 1 1/4 cups water
- 2 packets instant yeast (approximately 1 1/2 Tbsp) - see notes for using active dry yeast in Recipe Notes section
- 2 cups whole wheat flour (I use white whole wheat)
- 2-3 cups Einkorn all purpose flour (any all purpose flour will do)
- 1 1/2 tsp sea salt
Ingredients for the cinnamon-raisin swirl
- 2 Tbsp melted butter
- 2 Tbsp raw honey
- 1-2 Tbsp ground cinnamon (depending on how cinnamon-y you like it)
- 1/2 cup raisins
- Place raisins in a small bowl, add hot water to cover, and set aside so they can plump up while you prepare the dough.
- In a large bowl, stir together avocado oil, honey, water, and instant yeast.
- In a separate bowl, stir together the wheat flour, 2 cups of the all purpose flour, and the sea salt. Gradually add this dry mixture into the wet, stirring to form a slightly wet and sticky dough. If the dough is too dry add up to 1/2 cup more of water.
- Turn the dough out onto a floured surface and knead for 5-10 minutes, adding another 1/2-1 cups of all purpose flour as needed to create a workable, elastic dough that's no longer sticky.
- Form the dough into a ball and place into a large, clean bowl, then cover with a damp kitchen towel. I like to spray the top surface of the dough ball as well as the portion of the towel that will touch it with cooking spray (I use avocado oil spray) just to keep it from sticking too much when it rises.
- To rise, place the bowl with dough in the center rack of the oven (keep the oven turned off!) for about 90 minutes, or until the dough has doubled in size. To improve the rise, I heat about 2 cups of water in a pot or saucepan on the stove over high heat until it starts to boil, then place the pan of steaming water on the rack below the bowl of dough and close the oven.
- While the dough is rising, make the filling: In a small bowl, stir together butter, honey, and cinnamon and set aside. Do not add the raisins!
- Once the dough is finished rising, remove the bowl and and pan of water from the oven and preheat the oven to 350 degrees.
- Punch the dough down in the bowl to remove any air bubbles. Turn the dough out onto a floured surface and use a rolling pin to roll it out into a rectangle (about 8 x 10 inches).
- Use a pastry brush or the back of a spoon to spread the butter-honey-cinnamon filling evenly across the surface of the dough. Reserve a little cinnamon butter to brush on the top at the end.
- Drain the raisins and pat them dry with a paper towel, then sprinkle them evenly over the filling.
- Roll the dough from one end to the other, forming a loaf that's around 8 inches long. Tuck each end under so that the filling can't ooze out when it bakes. Brush the remaining cinnamon-honey-butter over the top of the loaf.
- Place the dough on a baking sheet or in a loaf pan and bake for approximately 25 minutes, or until the dough makes a hollow sound when tapped. If using a thermometer, the internal temperature should be 190-200 degrees - if in doubt, cook it a little longer! Cover the loaf with foil toward the end of cooking to prevent over browning if needed (I don't find it needs it).
- Cool completely before slicing.
- If substituting active dry yeast for the instant yeast, warm about 1/4 cup of the water slightly (approx 20 seconds in the microwave should be about right - don't overheat it or it will damage the yeast). Add 2 packets or 1 1/2 Tbsp active dry yeast plus 1 tsp sugar to a dish and allow to sit for 10 minutes. The mixture should expand and be foamy, indicating the yeast is ready to use. Proceed with remaining steps outlined above.
- For an extra treat, serve with honey-butter!
- Adapted from Everyday Whole Wheat Bread (Deliciously Organic)
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