Whole-Wheat Cinnamon-Raisin Bread

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

Yield:
2 loaves
Level:
Intermediate

Ingredients
  • 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
Directions
  • 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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