Whole Wheat Cinnamon Raisin Bread

Whole wheat cinnamon raisin bread makes a tasty breakfast bread or snacking bread. It makes delicious toast spread with cream cheese, butter, apple butter, pear preserves or homemade Greek yogurt. It's soft and fluffy, but hearty enough to make sandwiches with too, like a classic whole wheat sandwich bread.

While it's a one step process to have the bread maker knead, rise and bake for you, I like baking my loaves in the oven rather so I can control the loaf shape and crust texture. My garlic bread, classic super soft white bread and honey wheat bread are great loaves to try next.

Ingredients

• Whole wheat flour
• Bread flour
• Vital wheat gluten (optional)
• Milk or water
• Honey
• Extra virgin olive oil
• Yeast
• Filling: raisins, white sugar, ground cinnamon

Step-By-Step Instructions

1. With the exception of the raisins, white sugar and ground cinnamon, add ingredients in the order listed to the bread pan(for Cuisinart machines). *If you have a different brand, check the instructions for the correct order to add ingredients.
2. In a small bowl, mix together the raisins, white sugar and ground cinnamon.
3. Select the basic/white bread setting if baking in the machine or the dough setting if baking in the oven. Select the 1.5 pound loaf option and your preferred crust color. Make sure the mix-in button has been selected (or add the raisin mix to the mix-in drawer if your machine has this). Watch the dough during the first 10 minutes of kneading. If the ingredients are too crumbly add more warm water 1 tablespoon at a time. If the dough is too wet, add more bread flour 1 tablespoon at a time until a smooth and sticky ball forms.
4. When the mix-in signal chimes, add the white sugar, cinnamon and raisins to the bread pan. While the mix-ins are being kneaded into the dough, add another tablespoon of warm water. This will help the sugar, raisins and cinnamon stick to the dough, while also hydrating the dough more to make it soft and light.

Machine-Baking: At the end of the last kneading cycle, remove the kneading paddle. This is optional and can also be done once the bread cools. Once the bake cycle is complete, remove the pan from the bread maker immediately using oven mitts. Let cool for at least 10 minutes, then carefully remove the cinnamon bread from the pan by holding it on it's side and running a knife between the pan and the bread. Transfer to a wire rack and cool completely before slicing.

Oven-Baking: Once the dough cycle is complete, remove the dough ball from the bread pan. Punch the dough down a few times and form into a ball or rectangle. Set on a parchment-lined baking sheet (or inside a loaf pan) and cover with a heavy towel. Let rise in a warm place until doubled in size, about 45-60 minutes. Brush the top of the dough gently with egg, egg white, or milk (this creates a golden and crispy crust). Bake at 350° Fahrenheit for 50-60 minutes, until a digital thermometer inserted into the center of the bread reaches 190° Fahrenheit. Remove from the oven and let cool completely on a wire rack before slicing.

How To Store

Once the bread has cooled, slice it and wrap tightly in plastic wrap or put into a plastic storage bag. Store whole wheat cinnamon raisin bread at room temperature for 2-3 days, in the fridge for up to 7 days or in the freezer for up to 6 months. It can be thawed on the counter, in the microwave or toaster, or overnight in the fridge.