4 hrs 30 mins
Turns out perfect and is such a pleasure to eat! I have changed it just a little, replacing dry milk powder(and water) with non dairy milk. I like to add in some cinnamon to the dough when making too. You can also replace the raisins with dried cherries or other fruit(and try adding in some mini chocolate chips-yum!) You can half the recipe easily. I like to make a little more filling :) Recipe courtesy Ellie Krieger for Food Network Magazine.
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Units: US | Metric
- 2 cups bread flour, plus more for dusting
- 2 cups whole wheat flour
- 1/4 cup nonfat dry milk powder (I leave this out and use soy or almond milk instead of the water)
- 1 large egg
- 2 tablespoons canola oil, plus more for brushing
- 3 tablespoons honey
- 2 teaspoons salt
- 1 1/2 teaspoons instant dry yeast
- cooking spray
- 2/3 cup raisins
- 1 tablespoon ground cinnamon plus 1 teaspoon ground cinnamon
- 1/3 cup packed dark brown sugar (may add in a tbls. of molasses if you like)
- 1Make the dough:.
- 2Measure out 1 1/4 cups very warm water(I use soy milk and leave out the dry milk powder) and check the temperature; it should be 120 degrees F to 130 degrees F(not too hot, but warm-I use my wrist to determine temperature). Combine both flours, the dry milk(leave out if using soy or other non dairy milk), egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
- 3Let it rise:.
- 4Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes(time may vary, it may take a little longer).
- 5Soak the raisins:.
- 6Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes(I use apple juice for more flavor). Drain and pat dry.
- 7Fold the dough:.
- 8Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
- 9Add the filling:.
- 10Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.
- 11Form the loaves:.
- 12Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.
- 13Bake the bread:.
- 14Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.
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Nutritional Facts for Whole-Wheat Cinnamon-Raisin Bread
Serving Size: 1 (857 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1475.7
- Calories from Fat 190
- Total Fat 21.2 g
- Saturated Fat 2.6 g
- Cholesterol 96.0 mg
- Sodium 2464.8 mg
- Total Carbohydrate 294.2 g
- Dietary Fiber 20.9 g
- Sugars 98.8 g
- Protein 40.3 g