Multigrain Cinnamon-Raisin Bread
- Fanny Khan
- Oct 4, 2020
- 2 min read
Updated: Sep 25, 2024
Ingredients:
For Bread Dough:
1 3/4 cups whole wheat flour blend*
3 cups bread flour
2 teaspoons salt
2 teaspoons instant yeast
1 1/4 to 1 1/2 cups lukewarm water
2 tablespoons honey
2 tablespoons melted unsalted butter
For Filling:
6 tablespoons sugar
2 1/4 teaspoons cinnamon
1 tablespoon all-purpose flour
1 large egg, beaten with 1 tablespoon water
3/4 cup raisins
Whole Wheat Flour Blend:
1/2 cup old fashioned oats
3/4 cup dark rye
1/4 cup wheat brand
1/4 cup wheat germ
Combine melted butter and honey in a small bowl.
In the bowl of a stand mixer, combine whole wheat flour blend, bread flour, salt and yeast; stir to blend. Slowly drizzle melted butter mixture as you continue to stir or mix on low speed. Add water slowly as you continue to mix on low. Once a cohesive dough has formed and no flour remains, mix on low for 2 minutes.
Increase speed on mixer to medium, and knead dough for 8 minutes. Remove dough from bowl and place on a lightly floured surface. Knead by hand for about 1 minute to form a smooth round. Place dough into a lightly greased bowl, cover with plastic wrap and allow to rise 1 to 1 1/2 hours, until dough is double in size.
While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour.
Gently deflate the dough and transfer it to a lightly floured work surface. Pat the dough into a rough rectangle approximately 6" x 20".
Brush the dough with the egg-water mixture and sprinkle over the filling and raisins, leaving a bare strip about 1" wide along one short edge of the dough.
Starting with a filling-covered short edge, roll the dough into a log. Pinch the ends and edge to seal.
Place the loaf into the bottom of a lightly greased 9 X 5 (or 10 X 5) loaf pan, cover loosely with greased plastic wrap, and let the dough rise for 45 to 60 minutes, until it's an inch above the lip of pan.
While the dough is rising, preheat oven 400°F (convection 375°F).
After dough has risen, tent with foil, bake for 35 to 40 minutes. Remove the foil during the last 10 minutes of baking.
Bake the bread until golden brown and the interior temperature measures 190°F on a digital thermometer.
Remove the bread from the oven and turn it out of the pan onto a rack to cool.
Store bread, well wrapped, at room temperature for up to three days; freeze for longer storage.
Notes&Tips:
For the whole wheat flour blend, you can use just whole wheat flour if that's all you have. You can also add seeds like flax, sesame and sunflower; these will also add fiber (whole grain) to the finished product.
If you're a fan of cinnamon, you can add a teaspoon more for a stronger cinnamon taste. I am not a big fan of cinnamon so I used a lesser amount in this bread.
Multigrain Cinnamon Raisin Bread is great for breakfast or have a piece for an afternoon snack. Drizzle a spoonful of honey or spread with butter or eat it as is.
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