Recipes

Whole Wheat Cinnamon Raisin Bread

      • Ingredients:
        • 2 Cups Arrowhead Mills Unbleached White Flour, plus more for dusting
        • 2 Cups Arrowhead Mills Stone Ground Whole Wheat Flour
        • ¼ Cup nonfat dry milk
        • 1 large egg, beaten
        • 2 Tablespoons canola oil, plus more for brushing
        • 3 Tablespoons honey
        • 2 teaspoons salt
        • 1½ teaspoons instant dry yeast
        • 1¼ Cups warm water – (120°F – 130°F )
        • Cooking spray
        • ²⁄3 Cup golden raisins, soaked in boiling water for 15 minutes, drain and pat dry
        • 1 Tablespoon plus 1 teaspoon ground cinnamon
        • ¹⁄3 Cup packed dark brown sugar
      • Directions:
        1. Combine both flours, dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook.
        2. 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.
        3. Let it rise.
        4. 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.
        5. Fold the dough.
        6. Transfer the dough to a floured work surface. Picture it a loose square.
        7. Lift up one side of the dough and fold about ¹⁄3 of it across; press down on the dough with spread fingers to remove any air bubbles.
        8. Repeat with the remaining 3 sides of the dough.
        9. Add the filling.
        10. Mist two 9 x 5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square.
        11. Brush each square with canola oil, then sprinkle with the cinnamon, brown sugar and raisins.
        12. Form the loaves.
        13. Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans.
        14. 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.
        15. Brush loaves lightly with canola oil.
        16. Place bread in preheated oven 375°F. Bake until golden brown, 25 to 30 minutes.
        17. Remove from the pans and transfer to a rack to cool completely.