Whole-Wheat Cinnamon-Raisin Bread

Total Time:
4 hr 15 min
3 hr 45 min
30 min

2 loaves

  • 2 cups bread flour, plus more for dusting
  • 2 cups whole-wheat flour
  • 1/4 cup nonfat dry milk
  • 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 plus 1 teaspoon ground cinnamon
  • 1/3 cup packed dark brown sugar
  • Make the dough.

  • Measure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the dry 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.

  • Let it rise.

  • Transfer 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.

  • Soak the raisins.

  • Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.

  • Fold the dough.

  • Transfer 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.

  • Add the filling.

  • Mist 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.

  • Form the loaves.

  • Roll 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.

  • Bake the bread.

  • Preheat 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.

  • Photograph by David Land

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5.0 28
[DISCLAIMER: This is a preemptive review of the recipe] As a preface to this review you need to be aware that I did this recipe entirely by hand and this is where I ran into my only real issue. Okay, so the bread is cooling as we speak and I haven't tasted it yet but I've yet to have a bad bread that did rise. The recipe is simple to follow and feel free to use a bread hook and mixer if you have one, I just find mixing by hand to be a much more personal experience with the bread and much more accurate when feeling out the dough. I also did this as one full sized loaf instead of two small or snack sized loafs. Okay so here's what I've got. Looks fantastic, the outside is flaky and the inside is finished at the 30 minute mark. I brushed some canola oil on the top of the loaf while letting it sit after doing the swirl and rolling and topped with cinnamon and brown sugar and I can't be more excited to taste the bread. item not reviewed by moderator and published
Absolutely delicious! I used agave nectar because I didn't have honey and I replaced 1/4 cup of the white flour with soy flour (trying to use this stuff up...). I did find that I only needed to cook it for 20 minutes and it was browned, but I think my oven runs hot. All the adults and children in the house love it. It takes a long time due to rising times but other than that it is pretty simple. Definitely a keeper! item not reviewed by moderator and published
Easy recipe - it did take longer than expected to rise - but worth the wait! I used a bit more brown sugar for a sweeter flavor in the middle. Good things come to those who wait, right? Thanks Ellie! item not reviewed by moderator and published
Followed the recipe to a T and it turned out perfect. It was absolutely delicious. My only comment was that it took alot longer than the 1 1/2 hours after the dough was placed in the pans to rise. More like 2 1/2 hours. Other than that awesome! item not reviewed by moderator and published
My first-ever bread to make. It was so yummy!!!! I added cinnamon to the dough and didn't put in raisins. It turned out delicious and tasted great even a few days after I made it. Will definetly make again! item not reviewed by moderator and published
This bread is very delicious! It is a lengthy process, one at which I enjoy while having a day at home, a labor of love! This will be my go to recipe when I am looking for something to bake that with a whole lot of goodness and just the right amount of sweetness. item not reviewed by moderator and published
it was good but I was afraid to use 120-130F water. I used room temp water. As far as I know yeasts die at temp around 120-130F so I dont understand why the recipe calls for such high temp. ??? item not reviewed by moderator and published
Wonderful! My grandson loves cinnamon raisin bread, can't wait to have him try this. I also used milk in place of water and dry milk. I will definitely make again and again! I might also try chopped apples in place of raisins. item not reviewed by moderator and published
Great recipe. Made a few modifications. First, I didn't have dry milk or instant yeast (I had dry active yeast). Some people here suggested to substitute warm milk for the warm water. DON'T TO THAT!!! Warm milk and yeast don't mix well and don't foam like warm water and dry active yeast do. To correct this I used 1 cup of warm water and added yeast and a tablespoon of sugar (helps in foaming). If it doesn't foam correctly then the bread won't rise properly (maybe that's why some of you had problems???). Then after I let it foam for ten minutes I added the rest of the wet ingredients plus 1/4 cup of milk. I then added the wet ingredients to the dry and kneaded the dough (no fancy machine or dough hook here) for 10 minutes before letting it do its first rise. I then followed the directions exactly. TASTES GREAT! :) item not reviewed by moderator and published
This bread was delicious and I felt to healthy while eating it! It took 2 and a half hours for the bread to rise after it was rolled up. I also substituted the water with milk and omitted the dry milk. It turned out great. The center of the swirl is the best part where it's super cinnamon-y. item not reviewed by moderator and published
This bread was delicious! I'm not very experienced using yeast but this came out great! Mine didn't rise as much as I would've liked but we ate it up just the same. I used one loaf like toast and took Ellie's recommendation of making french toast with the leftover and it was AMAZING! Probably the best french toast I have ever made! item not reviewed by moderator and published
I tried your recipe what a delicious piece of bread excellent when toasted and butter on top. My picky eater eat the bread knowing that it was wheat after all. Thanks keep up the good work. item not reviewed by moderator and published
I've never made bread before, but decided to give it a try based on the reviews for this recipe. It was so easy and really delicious. For my first batch, I added extra cinnamon to the dough as other reviewers suggested. For my next batch, I substituted dried cherries for the raisins and added white chocolate chips to the filling---excellent! The only variation to the instructions I found was that once the bread was rolled up and placed in the pan, it took longer than 1 1/2 hrs to rise---probably more like 2 to 2 1/2 hrs. Other than that, the instructions were spot on and easy to follow. I will be baking bread often from now on. item not reviewed by moderator and published
This is the best Cinnamon Raisin bread I have ever made. It's so soft and the bread tastes wonderful! The only thing I change is the size of the doughs, after you cut them in half to prepare them with the brown sugar, raisins and cinnamon. Instead of 8 inch squares, I make them larger, about 10 inches. Then add your brown sugar, cinnamon and raisins and then when you roll them up you get a much better "cinnamon swirl inside rather than the small one you get with the 8 inch square. I rate this recipe A+ because it is excellent! item not reviewed by moderator and published
I have never attempted homemade cinnamon raisin bread until now. This recipe is awesome! Super easy and very addicting. item not reviewed by moderator and published
All t!he other reviewers are correct. This is a super delicious recipe and very easy to make. I too used almond milk and it substituted just fine. I'm so excited about this bread that I'm going to make several batches this weekend and pass it around to family and friends. item not reviewed by moderator and published
I am terrible at making breads, so this recipe must be fool proof because it turned out and was DELICIOUS!! My husband and kids loved it!! I didn't have wheat flour so I used unbleached all purpose flour, but I plan to by wheat flour today and make another batch! I used coconut oil instead of canola oil, i used warm almond milk instead of the powdered milk and omitted the water, then added 1/4 cup of unsweetened apple sauce. Yummy yummy yummy!!!!! item not reviewed by moderator and published
this is a great recipe and you can substitute the powdered milk for warm whole milk and just omit the water then put the yeast in the milk. works perfect ! item not reviewed by moderator and published
Easy recipe to follow and the results were great! Very tasty bread. I kept one loaf for our family and gave one to a friend who finished it in one evening! Looking forward to making this again. item not reviewed by moderator and published
This was one of the best lowfat bread recipes I have ever made! I did not want to buy a huge box of nonfat dry milk, so I added warm nonfat milk to the dough. It worked beautifully! item not reviewed by moderator and published
I can't find nonfat dry milk except for an economy size container at my supermarket. Any suggested substitutions? Thanks! item not reviewed by moderator and published
I've made a lot of bread & this one certainly ranks towards the top! It's very easy and I like the fact that it's healthy. I halfed the recipe and I had no problems w/achieving the desired results. It makes great PB&J sandwiches & I can't wait to try it w/French toast in the morning! I would definitely reccomend this one. item not reviewed by moderator and published
Made this yesterday and talk about yummy! I'm using the second loaf for French Toast this weekend and can't wait to eat it up. Loved the step-by-step instructions in the magazine : item not reviewed by moderator and published
Loved it!! Definitely a do over. Loved the step-by-step instructions. Very easy to follow and the bread come out so soft and so good. Really hard to believe this is a healthier version because it is so packed with cinnamony-raisin flavor. Thanks Ellie for the recipe! item not reviewed by moderator and published
I have baked many other breads and this one is at the top. I used WHITE WHOLE WHEAT flour, I find that regular (red) whole wheat just overpowers the cinnamon breads I have made before. I also omitted the raisins only using cinnamon/sugar and I made one loaf plain, just to see if I could turn this into my new sandwich bread. This bread is SO SOFT, both the cinnamon and regular! Like 'store bought bad for you' soft! I will absolutely be replacing my current recipe with this (all 4 kids loved it!). On the cinnamon loaf I increased the amount of filling, and rolled it up VERY tightly. I like the other reviewers idea of adding the cinnamon to the batter....will definitely do that as it could use an extra boost of cinnamon. The loaf does not rise like the pictures and the regular loaf I made came out a little flat, but both loaves still taste great and are easy to make. Don't be afraid of making bread, its so much better for you and the flavor is totally worth it. item not reviewed by moderator and published
Delicious! My 3 year old son (who also happens to be a picky eater) keeps asking for more! I've been using it to make pb&j sandwiches, french toast or lightly toasted with cream cheese. Not sure why it is labeled as intermediate. Other than the time it took to make (the dough needs to rise twice for 1 1/2 hours) I found the recipe pretty easy to follow. item not reviewed by moderator and published
This is absolutely the best cinnamon raisin bread! I followed the recipe exactly and it came out perfectly. We love the fact that is healthier for us without skimping on taste. I will use the previous reviewer's suggestion and add extra cinnamon to the flour next time- but the recipe is excellent as is. Perfect amount of ooey, gooey sugary, cinnamon goodness swirled in. I will make this again and again! item not reviewed by moderator and published
This bread is SO yummy!! I made it yesterday and we are down to 2 slices! I'm now on my 2nd batch (it's on it's second rising as I type this). It didn't rise as much as I thought it should or as much as the pictures in the magazine showed it would, but it still came out super yummy. The only complaint I've had is that it didn't taste cinnamon-y enough, so I added 2 tsp more of cinnamon to the flour mixture so the cinnamon flavor goes throughout the whole loaf. My family loves this! We have lightly toasted it and put a little butter on (SO YUM!) and just eaten it plain. If enough of it ever survives, I will try french toast with it! We love this bread and I plan to make it all the time! item not reviewed by moderator and published
If doing this by hand I'd recommend this order (mixing with each addition): Mix Hi Gluten Bread Flower and Whole Wheat Flower Canola Oil - Honey - Egg - Warm Water - Salt - Dry Milk - Yeast - Flower Mix If you are doing this by hand you'll probably end up with a substantial amount of flower left over; not really a bad thing but just something to be aware of up front. I'd suggest that if you plan on doing the mixing by hand try using 3/4 of each flower. item not reviewed by moderator and published
With that amount of flower you should have enough extra to coat the inside of your loaf pan to make removing your bread after baking less than a task. That said, follow the rest of the recipe to exacts and just pay attention to your bread when it's cooking and everything *should* work just fine. Great recipe, thanks for posting just trying to get back into practice and this is a great way to do it. item not reviewed by moderator and published
My guess is that the author neglected to mention that they used quick rise yeast. That's the only explanation I can think of, it seems to be a consistent comment across the board that it takes a long time to rise. item not reviewed by moderator and published

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