It grinds up soft and fluffy so often you need more than the recipe calls for in cups, but the key to not baking door stop bread is to keep the door wetter and stickier than you would with white flour. Though Mom did make delicious biscuits for breakfast on the weekend. I will make this again. The bread proofed significantly faster than expected (but I have no AC and it was well over 80 and humid in my kitchen) so I suspect that was nature rather than anything else. I didn’t have a whole cup of shredded coconut, so made up the difference with sunflower seeds. He almost did it with a straight face, too. Only had an 8×4″ loaf pan but it worked ok – I think it baked a little faster since it was done at just 35 minutes. My childhood was the same. If you paint the bread with beaten egg, it will help keep it from pulling away when it rises after you roll it. Thanks for another fine recipe. Can’t wait to taste it! Cinnamon and apples get me every time. For fellow bread newbies, I encourage you to give it a try. Deb, your idea about using the 7-grain cereal is truly brilliant! https://www.flickr.com/photos/davidlemon/sets/72157643156603573/, The bread has just come out of the oven and my entire apartment smells heavenly. I think the resting is maybe b/c of the whole wheat flour (?). I went over this site and I conceive you have a lot of wonderful information, bookmarked . When I trim the dome off a layer cake, I’ll stick that in a bag in the freezer and take it out, and crumble it into my cinn-sugar mixture. Add raisins and knead until mixed together well. Thanks Deb! I made this using 2x cinnamon mixture and it was awesome! Now I only have to resist the urge to slice it whilst it is still hot…. I followed the recipe exactly and the loaf came out heavy and dry. Didn’t have instant yeast so I used dry active. Place warm water, egg, olive oil, honey, molasses, chia seeds, whole wheat flour, salt, and yeast into a bread machine, in the order listed by the manufacturer. 1 1/2 tablespoons (about 13 grams) instant yeast, Filling Although this sweet bread is made with 100% whole wheat (thanks to the light texture of the white whole wheat … This is where my whole wheat cinnamon rolls come in, they are ooey gooey whole wheat perfection and in all honesty taste better than the kind made with over glutenized all purpose flour. This cinnamon swirl bread is not overly sweet making it perfect … Also, should have baked a little longer. I made this bread this weekend and it was a huge hit with my 1-year old twins and my wife. Beat in the whole wheat flour, 1 cup all-purpose flour, salt, ginger, allspice and cinnamon. Add the eggs, oil, milk, salt and brown sugar. It’s a lot less complicated than our regular sandwich bread, which is Peter Reinhart’s Multigrain Bread Extraordinaire, and which is not 100% whole grains. It was soft and fluffy and not at all dry. Margaret — Yes, almond meal should work just fine. Thanks. Do you think I could use the cinnamon mix in that bread dough? I made one regular loaf and three mini loaves to gift. Any tips for making a nice raisin/dried fruit-less swirl? If so do you recommend increasing any of the other filling ingredients? Crisp, fresh and still orchard-fragrant, they are hard to … This recipe totally threw me back into my childhood Sunday mornings of toasted cramique with butter… Cover the bowl with plastic wrap and let ferment at room temperature for 8-12 hours. This recipe looks absolutely delicious. The friends I shared it with rolled their eyes and sighed after taking a bite. The trifecta of signs. Thanks!! I made this today using KAF Whole Wheat Flour and BRM 5-grain rolled hot cereal (100g) and BRM quinoa flour (60g). And likewise, wouldn’t adding cooked grains make the dough more wet? Thanks. Directions In a large bowl, dissolve yeast in warm water. I find it can help with baked goods like cookies, where the raisins will be going directly from box to dough to oven. I have a question about the whole grain blend. I love the high contrast living that seems integral to your blog — kale salad and ice cream cake!! And happy Pesach, if I don’t see you! Cheffzilla — I did not here. Ready in 35 min at 350 in my convection oven, cooled off quickly and my kid is already eating a piece fresh from the toaster. – I used white whole wheat flour in the filling instead of all-purpose ). Cover loosely at leave out on the counter overnight. Thank you for helping me conquer (another) cooking hurdle. thank you!! My family and I loved this bread, which I made with oats and 2x the filling. Then I used the bread in grilled cheese sandwiches and served it with your cream of tomato soup. I felt like I was trying to get Smitten Kitchen extra credit! I made this recipe today and the loaf came out perfect! It works just fine. I’ve just started baking bread in the past month when I got tired of seeing my husband throw out grains from making beer. Oh…MY!!! It says “until it has crowned about about 1-inch”. Thank YOU,Thank you! Since I posted my question, I made two more loaves, and plan to use this as my go-to regular whole wheat bread (no filling) going forward. Thanks. Yum! Cover and let rise in a warm place until doubled, about 1 hour. 0:40 . Delicious! He is now an adult and I don’t think he has figured it out yet. Can you substitute active dry or fast rising yeast for the instant yeast and if so, what would you recommend for proofing the yeast ? This looks great – cinnamon swirl bread always makes me feel nostalgic for breakfast on Saturday mornings when I was little. I will be adding this recipe to my collection to make again. For the whole grains, Can I use 160g of all rolled oats or all amaranth ? A couple weeks ago, when we lamented the fact that the people who raised us and claimed to love us still didn’t find it in their hearts to provide us with the specific food products we yearned for (basically, we are all the Honest Toddler on the inside), I remembered yet another item on the denied list which was quickly added to my Writ of Grievances with my progenitors that I will carry with me to the grave and blame for all of my misfortunes, like that Amazon reviewer who said my cookbook was “tantamount to culinary fanfic.” Just kidding, I just took too many melodrama pills this morning. Surely, a slice of such a glorious thing popping out of the toaster tomorrow morning could make up for all sorts of hardships, like the fact that it’s still not spring outside, or why is someone climbing on my head before the sun is up? I did brush the tops of my loaves with some beaten egg just to give it a little shine. Prep Time. onix — Yes, I find most cups of flour to fall between 125 and 130 grams. This bread has three types of coconut, is 100% whole wheat… A definite keeper of a recipe. This dark rich, Whole Wheat Cinnamon Raisin Bread is delicious! Here’s what you do: Soaker: 1 1/3 c whole wheat flour. Stephanie — Sorry, I know nothing about steamer toaster ovens. Hi, Looks like a good one, too. I also added 5 tablespoons of vital wheat gluten. The dough was luxuriously soft. Thank you!! I tried making this for dinner and it was great. We often use it for French toast. If I were to make this into little cinnamon rolls and then freeze before final baking, would that work? The dough is so easy to work with with the minimal kneading method, and it lacks the toughness of many 100% whole grain breads. The only brand available in Vons is Fleischmann’s, and I was not super thrilled with the rise I was getting from it – I agree, it take forever to proof. Side note: I made the jacked up banana bread — without rum — I definitely need four bananas because I LOVE banana flavor, but this is SO. Proof dough: Transfer dough to lightly oiled bowl with room for dough to at least double. Maybe cooking them super soft might be a way around that? I grew up having it in the house, most likely when it was on sale. (I’m a little OCD, yet I still don’t measure my ingredients…) Priorities, am I right?! I’m eager to give it a shot, but I can’t find a trustworthy formula, and it’s so laborious that I’m loath to wing it. I expressed my disappointment made my case to my mother when I got home but I was ineffective in convincing her that sugary cinnamon raisin swirl bread was an essential part of my daily nutrient intake. Brush the dough with the beaten egg and water mixture. I ADORE warm cinnamon raisin bread with just the smallest of salted butter smears, but I never buy it because I’m trying to be all “healthy”. And did you sprinkle a bit of coarse salt on top? I’ve never tried making it on my own (my parents have a bread machine that I sometimes use when I went home to visit), but this looks simple enough. Deb, do you have any advice for me if I want to used freshly ground flour? I wish I had at least soaked the millet and cornmeal- as it was quite coarsely ground- before adding it to the dough, but the loaves still managed to have a lovely texture over all. So amazing the way that it can take the yum (and I can just see the yum in this bread) to the next level! Its amazing – a perfect cinnamon raisin loaf. I’ll have to try this soon! I will, however, make this immediately. I made the dough one night, was happy with the rise. I don’t want to mess it up! Bread Directions In a large bowl, beat pumpkin, brown sugar, water, oil and yeast with an electric mixer on low speed until combined, about 1 minute. Too funny! https://sinfulnutrition.com/dutch-oven-whole-wheat-cinnamon-raisin-bread-recipe Made this twice, and first time was fabulous. In … PS–I will be making your macaroon cake again this year for the holiday–it was a HUGE hit at last year’s seder! I have been on a cinnamon roll/cinnamon swirl bread kick for months now but I’ve just been buying it. 2. Whole-Grain Cinnamon Swirl Bread Bread dough adapted from Peter Reinhart; filling adapted from King Arthur Flour. That said, no need at all to have a perfect rectangle; it will work fine even if more of a blob. Thank you! My Challah Cinnamon Swirl makes the best French Toast imaginable. Thank you so much! If it seems excessively stiff, add a little more water, a spoonful at a time. Which led me to ponder if I every gave my son the joy of that treat. Cranberry Cinnamon Bread print recipe pin recipe. I’m going to try it. I love the trick of using egg to help the filling stick. I think next time I will divid into 3 loaves. Printed this off the day you posted it, saving it to make with spent grains from my husband’s beer brewing. 1 1/4 cups lukewarm water (about 95 degrees; err on cool side if you don’t have a thermometer) If you have a fan club I am joining. Spiced Apple Cinnamon Bread is a recipe for an amazing apple quick bread that is made from scratch with whole wheat flour, maple syrup, and filled with apples, and warming spices. The photo labeled “second rise” kills me. So beautiful. – I cut the sugar in the filling in half (used only 1/4 cup) and used dried cranberries instead of raisins (preference). I’ve baked non dairy for 25 years and it is the best dairy milk substitute for baked goods. It is a keeper, lady! One loaf is going in the freezer, but I’m curious how best to store the loaf we’ve cut into and will eat tomorrow. Makes it a lot easier for a smaller household like mine. !”, and now I know why. I’ve caught him eating raisin things several times since the kid was born. Eggs, baking soda, salt, vanilla extract – Of course! Maybe next time I’m bored for a couple weeks? I used quinoa flakes, flax seed meal and dark rye flour for the whole grain mix. I made this, being careful to follow your recipe as I have had a few bread fails recently.. Whole Wheat Cinnamon Raisin Bread – Made with healthy whole wheat, warming cinnamon, sweet juicy raisins & honey. The bread can be made completely in the bread machine or, make the dough in the bread machine, then transfer the dough to loaf pans for the final rising, and bake them in the conventional oven. And a milk or an egg wash would make the crust less dry. Looks delicious! He wasn’t that impressed with the bread. Kathi — Hm, I’m not sure; I have never heard of an instant yeast brand forbidding mixing with liquids and Reinhart, who is probably one of the world’s best known bread experts, doesn’t give any warning about certain kinds. Since it incorporates whole wheat flour (I use King Arthur) and less sugar, I feel good about serving this bread for breakfast with some fruit and protein (or having some as a healthier dessert – or any time, really! Great recipe! This was amazing. I made this today (with substitutions) and it is delicious! Rectangle-rolling tips — See my comment response to Mandy in #102. You will be amazed. I made this bread over the weekend, and I’ve only baked one loaf so far. Cinnamon raisin bread! Thanks for the recipe! Roll each into a long, thin rectangle, about 16-x-8 inches. I hope I can have this for breakfast everyday. Save my name, email, and website in this browser for the next time I comment. Recipe by Geema. Crecipe.com deliver fine selection of quality Whole wheat cinnamon raisin bread recipes equipped with ratings, reviews and mixing tips. This is the best looking cinnamon bread and recipe I have seen yet. It was a HIT! Second time I was 4 days postpartum, overwhelmed with company and let it overproof – tasted good, texture was totally off. I did not add any raisins or currants (no offense against the fruit, just didn’t feel like it). If mixing by hand, use a large spoon and stir for 1 minute. I’m looking forward to a fried egg and tomato sandwich on this bread tomorrow morning! Sara Lee Honey Wheat Bread, 20 oz loaf, 2 ct. I wasn’t so into raisins as a kid, but this bread has my full attention now. I never even thought about making cinnamon swirl bread, especially as a whole wheat bread. Worked exactly as we hoped. Never stop doing what you’re doing. I’d call them; I’m sure they’d like to know/make it right. Whether it’s Apple Cinnamon Baked Oatmeal or Cinnamon Apple French Toast, I find it hard to resist this classically delicious combo in the fall.. I’m not sure whether the additional whole grains would be enough to mitigate this problem. Eating this for breakfast right now. I’m very excited about this and just bought some 5-grain cereal to make it with, I’m just curious about the logistics. Can’t wait to try this fantastic-looking bread! Biga: 1 1/3 c whole wheat flour. While I was kneading the dough one session I thought about that name brand raisin bread. Hi, Deb! Place raisins in a small bowl and pour boiling water over raisins. I will stick with the little rests but leave the dough in the bowl–I find it is a very wet dough and I could barely knead it by hand anyway, even with some additional flour on my second go. Hope that helps. I also accidentally mixed the egg/water directly into the filling and it worked out quite well, actually. Also, that trick about the egg wash on the dough, I too have used it – works like a charm! 1) Honest Toddler and Sanctibaby are both awesome, and should definitely be a part of everyone’s Twitter home feed. I used cornmeal and honey for the options. Pffff…. Honest Toddler is good stuff, but have you seen Sanctibaby? Recipe was easy to follow – my 9 year-old and I did it together though we did a bit more kneading than called for just because. Thanks, Deb! Item 640230 Add. difficulty. My only question: if reading correctly, you let it rest and knead it 3 times? Would the filling me okay without raisin (or any other type of dried fruit?) YUM! Seriously, this is the first time I’ve successfully made sandwich bread (after too many failed accounts….). I’ve been making bread for years and I can’t for the life of me EVER roll out a rectangle-ish shape. It didn’t really rise again with the proof or with the bake. Sweet (even though I cut the sugar in half), and super moist. You hit my weakness, Deb! Stir in enough remaining flour to form a firm dough. Oat milk works perfectly in my cakes as well. followed the recipe save only one sub: i used bob’s red mill 10 grain instead of 7. yum. I.e. Anna — It seems like a lot for two reasons. If mixing with a machine, combine with paddle attachment at the lowest speed for 1 minute. I let the dough rise the first time over night because I started on it late, and the flavor is delicious. The mini-rests are actually good for all doughs, can help develop a better rise. Hi Deb! 160 grams whole milk (⅔ cup), warmed to 90-100F 2 tablespoons grass-fed unsalted butter, melted 1 large pasture-raised egg, at room temperature 105 grams active and bubbly starter 2 tablespoons brown sugar 175 grams all-purpose flour 115 grams whole-wheat flour ½ teaspoon ground cinnamon ½ teaspoon salt For the filling: Deb, this bread looks absolutely amazing and I want to bake up a loaf for the weekend! I made another loaf just a day or so ago, making sure that I spared one of my precious eggs to brush on the filling. This bread is in the oven as we speak! Really like the idea of chopping the raisins. This is happening in my house immediately. I was a bit nervous as I had made the wheat bread from Reinhart’s Bread Baker’s Apprentice and was disappointed. and kneading for 10 minutes on a stand mixer seems like so long. I also made this bread with the substitution of almond milk, so my lactose intolerant mother could have some. Stir to combine. It tastes amazing, but I am wondering how to avoid that when I make them again. Wow! Cinnamon Swirl Bread is a weekly favorite I my home. Place in a greased bowl, turning once to grease the top. This post may contain affiliate links which won’t change your price but will share some commission. I rolled it pretty tight, a bit tighter than in your photos. I'm using our Whole-Grain Banana Bread recipe, which calls for a 50/50 combination of white whole wheat flour and all-purpose flour. I noticed you had some separation between your top crust, but it’s not nearly as big as mine. I have no idea what went wrong?? I can’t wait to try this recipe out! For instance do you know if I need to add gluten and lecithin? Can I come over to your place for some?! Add 2 cups of whole wheat … Though not easy, I find this to be a very sticky dough.. Or maybe my yeast wasn’t that reliable? My family and I loved it, and I’d love to make a healthier version of that old recipe. Thank you for this. And I think maybe attempting to roll it a little more tightly. I am going to make this weekend. I used cornmeal as my grain and it actually added a nice extra texture to the bread. The bread can be made completely in the bread machine or, make the dough in the bread machine, then transfer the dough to loaf pans for the final rising, and bake them in the conventional oven. I have a multigrain hot cereal that might work in this if I can get out from under a baby long enough to cook anything! Okay, I’m not. Hope that helps. I only wanted one loaf so I halved the recipe. Combine yeast and warm water in a large mixing bowl. I will definitely make it again. I also use cold, not warm water and cold milk. ½ cup brown sugar ▢ or vibrant colored cereal. Place in two greased 9x5-in. The resting does most of the work. YIELD: 1 loaf. I’ll have to try this more wholesome version next… it makes amazing French Toast, as I’m sure you can only imagine. I grew up grinding my own flour and have been doing it for years. I made these yesterday and they turned out wonderfully. I find that bread stays the freshest there. I made a double batch, and judging by the amount i have managed to consume today by the handful and in yogurt, i think it’s a good thing. The dough will seem firm and more smooth, ideally supple and sticky, but if it’s still very wet, add a bit more flour, a spoonful at a time. I am going to try it without because my sons hate raisins (and currants). use the times and settings suggested. I only had active dry yeast, so I followed the instructions at the Fresh Loaf (http://www.thefreshloaf.com/faqs/baking/yeast) to substitute active dry yeast for instant yeast. Bread pudding… thanks for also posting how to cook great whole grain to white bread and add some butter! Way around that cereal and I think next time a puddle of oil for bread pudding… thanks for the,... A gloriously beautiful loaf since it can whole wheat cinnamon bread killed by too much from here more important, mine had! Out, definitely our lovely grains, can help with baked goods cookies! 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