Bread Machine Whole Wheat Cinnamon Raisin Bread Recipe

whole wheat cinnamon raisin bread sliced on a cutting board

5 from 2 votes

Bread Machine Whole Wheat Cinnamon Raisin Bread Recipe

This delicious loaf is the whole wheat version of my favorite bread maker cinnamon raisin bread. It makes a great toasting or snacking bread.

Prep Time5

Cook Time3 20

Total Time3 25

Course: Appetizer, Snack

Cuisine: American

Diet: Vegetarian

Keyword: bread maker whole wheat cinnamon raisin bread, whole wheat cinnamon raisin bread

Servings:

Calories: 224kcal

Author: Kristina Tipps

Equipment

Ingredients

1 ¼ cup water warmed to 115°F
3 tablespoon honey
2 tablespoon extra virgin olive oil
1 teaspoon salt
2 cups whole wheat flour
1 cup bread flour
1 tablespoon vital wheat gluten optional
2 teaspoon yeast active, instant or bread machine
3 tablespoon white sugar
1 ½ cup raisins
3 tablespoon white sugar
½ tablespoon ground cinnamon

Instructions

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.
In a small bowl, mix together the raisins, white sugar and ground cinnamon.
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.
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.

Notes

Storing: Keep in an airtight bread bag or bread box at room temperature for 2-3 days. It will keep for up to 7 days in the fridge and 6 months in the freezer in freezer safe storage bags.

Tip 1: Use milk instead of water for a slightly subtle milky taste (if you're not dairy-free).

Tip 2: Purple raisins, golden raisins or currants can be used. Mix it up by adding chopped dried fruit or nuts, too.

Tip 3: Using vital wheat gluten is optional, but it will give breads, especially ones that are denser like whole wheat bread, a more springy texture and lighter crumb.

Nutrition