Home > Breads and Muffins > Whole Wheat Cinnamon Raisin Bread

Whole Wheat Cinnamon Raisin Bread

Servings loaves

Prep Time3 15

Bake Time30

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.
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.
Fold the dough.
Transfer the dough to a floured work surface. Picture it a loose square.
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.
Repeat with the remaining 3 sides of the dough.
Add the filling.
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.
Brush each square with canola oil, then sprinkle with the cinnamon, 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.
Brush loaves lightly with canola oil.
Place bread in preheated oven 375°F. Bake until golden brown, 25 to 30 minutes.
Remove from the pans and transfer to a rack to cool completely.