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Multigrain Cinnamon-Raisin Bread

  • Writer: Fanny Khan
    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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