Whole Grain Cinnamon Raisin Bread Recipes

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WHOLE WHEAT RAISIN BREAD



Whole Wheat Raisin Bread image

Make and share this Whole Wheat Raisin Bread recipe from Food.com.

Provided by havent the slightest

Categories     Yeast Breads

Time 2h35m

Yield 1 loaf (2 lb)

Number Of Ingredients 9

1 1/4 cups warm water
2 tablespoons canola oil
2 cups whole wheat flour
1 1/4 cups white flour
1/4 cup brown sugar
1 1/2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons yeast (instant or bread machine)
1 cup raisins (packed)

Steps:

  • Soak raisins beforehand in some warm water.
  • In a large bowl, combine all the white flour, sugar, undissolved yeast, salt, and cinnamon.
  • In another bowl, mix warm water and canola oil.
  • Gradually add warm water mixture to flour mixture.
  • Beat together, then stir in raisins and whole wheat flour. Stir until mixture is consistent.
  • Knead on lightly floured surface until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes.
  • Divide into 3 balls and place in loaf pan. Cover; let rise in warm, place until doubled in size, about 1 to 1.5 hours.
  • Bake at 350F for 30 to 35 minutes or until done.
  • Remove from pans; cool on wire rack. Brush with melted butter.

WHOLE WHEAT CINNAMON RAISIN BAGELS



Whole Wheat Cinnamon Raisin Bagels image

These are yummy whole wheat bagels! Make these into whatever flavor you desire by omitting the cinnamon and raisins and add blueberries, onion, plain...the options are endless! Have fun!

Provided by Joanna

Categories     Bread     Yeast Bread Recipes     Bagel Recipes

Time 1h14m

Yield 35

Number Of Ingredients 8

3 cups warm water
3 tablespoons active dry yeast
1 ½ cups honey
3 tablespoons molasses
2 teaspoons cinnamon
9 cups whole wheat flour
2 cups raisins, or to taste
1 tablespoon salt

Steps:

  • Combine warm water and yeast in a large bowl; allow to dissolve, about 5 minutes.
  • Stir honey, molasses, and cinnamon into the yeast; stir gently.
  • Stir flour, raisins, and salt into the bowl with the yeast-honey mixture. Mix well; it will be crumbly. Knead until dough is smooth, about 10 minutes. Cover with a towel and allow dough to rest for 20 minutes.
  • Bring a large pot of water to a low boil.
  • Pinch off a 2-inch ball of dough and roll into a snake. Wrap it around with 4 fingers and gently pinch ends together to form a bagel shape. Repeat with remaining dough to make 25 to 45 bagels.
  • Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
  • Place bagels in boiling water; cook for 2 minutes on each side. Remove from the water and place on the prepared baking sheets.
  • Bake in the preheated oven until golden brown, 10 to 15 minutes. Cool on wire racks.

Nutrition Facts : Calories 181.9 calories, Carbohydrate 42.7 g, Fat 0.7 g, Fiber 4.4 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 204.1 mg, Sugar 17.9 g

100% WHOLE WHEAT CINNAMON RAISIN ROLLS



100% Whole Wheat Cinnamon Raisin Rolls image

These naturally dairy-free, vegan, healthy rolls beckon to bakery fresh with a tender, pull-apart texture. They are easy to make, but please note that the Prep time listed does not include the hands-off rising time. I created this recipe for REVOL bakeware.

Provided by Alisa Fleming

Time 50m

Yield 9 whole wheat rolls

Number Of Ingredients 10

½ cup raisins
3¼ to 3½ cups white-wheat flour (see note below)
½ cup coconut sugar (can sub brown sugar or granulated sugar of choice)
1 tablespoon vital wheat gluten (see option below)
2¼ teaspoons active dry yeast (1 .25-ounce package; see note below)
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup unsweetened dairy-free milk beverage, plus additional for brushing
⅓ cup melted coconut oil (can sub favorite baking oil)
2 tablespoons unsweetened applesauce

Steps:

  • Place the raisins in a bowl and cover with hot water.
  • Place 1½ cups of the flour, the sugar, gluten, yeast, cinnamon, and salt in a large bowl and whisk to combine.
  • Heat the milk beverage until very warm - about 115ºF to 130ºF. Add it to the flour mixture along with the coconut oil and applesauce. Blend until smooth (I use a hand mixer).
  • Drain the raisins and stir them into batter. Add the remaining flour, ½ cup at a time, until nice soft dough forms. It should be a little tacky, but not sticky.
  • Kneed the dough on a lightly floured surface for 5 to 7 minutes, to develop the gluten.
  • Place the dough back in the bowl, cover and let rise in a warm area until double in size, about 1 hour.
  • Punch the dough down. Divide the dough into 9 pieces and roll each into a ball. Place them in a greased 9-inch baking dish with room to rise. Cover and let rise until double in size and touching, about 1 hour (see image in post above).
  • Preheat your oven to 400ºF.
  • Brush the tops of the rolls with a little milk beverage, if desired. Bake the rolls for 18 to 22 minutes, or until browned on top and relatively firm to the touch.
  • Let cool for 10 to 15 minutes. Cover leftovers and store at room temperature for up to 3 days. Can be individually wrapped and frozen.

WHOLE GRAIN CINNAMON RAISIN BREAD



Whole Grain Cinnamon Raisin Bread image

This bread is bee-YEW-tiful toasted and even better as cinnamon toast, but you won't believe how amazingly delicious it is for grilled cheese sandwiches! It's soft and tender, moist and flexible enough to fold without cracking or tearing. It is the texture of your husband's and children's white bread dreams. That's how I finally got mine to eat true whole wheat bread (but I still have to leave out the nuts, grains, and seeds from theirs). It's the lecithin. I have never been able to achieve this texture without it. So, while it is not necessary to the successful taste or rising of the bread, it is definitely necessary for this specific texture and softness.

Provided by glendaembree

Categories     Yeast Breads

Time 50m

Yield 2 loaves, 30 serving(s)

Number Of Ingredients 11

2 1/2 cups warm water
1/2 cup brown sugar
2 tablespoons yeast
1/4 cup butter, melted
3 tablespoons lecithin granules (liquid is fine)
1/2 cup wheat gluten
4 teaspoons cinnamon
1 teaspoon sea salt
2 cups seeds, grains, and nuts
5 cups whole wheat flour
1 1/2 cups raisins

Steps:

  • Put the warm water, sugar and yeast into the bowl on the Bosch (or your mixer of choice) and stir gently.
  • Add melted butter, lecithin, wheat gluten, cinnamon and salt and mix until combined. (I only used 2 tsp of cinnamon when I made this recipe and wished, when I had finished, that I had used more. The cinnamon flavor was only mildly discernible and next time I will definitely double that, so go by your own personal taste, as to how much seems right.)
  • Mix in about 3½ cups of the flour and then in small increments, gradually add just what you need to complete the dough. In total for this batch, I used 4½ cups of flour.
  • (After all my bread posts, you are probably tired of hearing this, but it is really important if you want the best possible bread. Humidity will dramatically affect the amount of flour you need to make bread dough. Add a portion of what is called for, mix it in and then begin adding flour in 1/2 cup to 1/4 cup intervals, mixing and adding more when needed, until the dough in your machine just starts to pull away from the sides of the bowl and leaves the bowl sides clean. The dough will be very soft, but not sticky to the touch. That is perfect dough.).
  • Add the grain and raisins and mix until incorporated. (See below for a tip on baking with raisins.).
  • Knead on power level 2 for seven minutes or turn onto a floured board and knead by hand for ten to fifteen minutes.
  • Place in a lightly oiled bowl and cover with a warm, damp tea towel and let rise until doubled in size.
  • Punch down the dough. Knead slightly until it forms a smooth ball. Divide in half.
  • Form each half into a loaf and place in a greased loaf pan. Cover with a warm, damp tea towel and let rise until doubled in size.
  • Bake in a 350° oven for 35-40 minutes. Brush tops of loaves lightly with butter. Remove from pans onto cooling rack to cool before slicing.
  • To see the complete step-by-step pictorial instructions for this recipe, visit my blog at http://busy-at-home.com/blog/?p=3546.
  • **The promised tip for baking with raisins** If your raisins are particularly dried, they can often scorch and have an almost burnt, bitter taste after further dehydrating in your oven. So, before I add them to mixtures I will be baking, I measure them into a microwave safe container, completely cover them in water and microwave on full power for 1 - 2 minutes. I leave them in that warm water while I mix the rest of my ingredients and then thoroughly drain them just before adding them to my dough or batter. They are plump, juicy and sweet even after the baking is complete.

Nutrition Facts : Calories 120, Fat 2, SaturatedFat 1.1, Cholesterol 4.1, Sodium 92.5, Carbohydrate 24.4, Fiber 3, Sugar 7.9, Protein 3.3

MULTIGRAIN RAISIN BREAD



Multigrain Raisin Bread image

After years of searching for the perfect whole-grain raisin bread, Debra Van Den Heuvel whipped up this tasty recipe in Gilman, Wisconsin. "My family loves it, and it makes such wonderful French toast," she says.

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (16 slices each).

Number Of Ingredients 12

2 cups raisins
1-1/2 cups water
1/2 cup old-fashioned oats
1 tablespoon active dry yeast
1-1/4 cups warm water (110° to 115°)
1/4 cup honey
2 eggs
3/4 cup nonfat dry milk powder
2 teaspoons salt
1-1/2 teaspoons ground cinnamon
2 cups whole wheat flour
3 to 3-1/2 cups all-purpose flour

Steps:

  • In a small saucepan, bring raisins and water to a boil. Reduce heat; cover and simmer for 5 minutes. Drain, reserving 1/2 cup liquid. Stir oats into reserved liquid; set raisins and oat mixture aside. , In a large bowl, dissolve yeast in warm water. Stir in honey; let stand for 5 minutes. Add the eggs, milk powder, salt, cinnamon, whole wheat flour, 1 cup all-purpose flour and oat mixture. Beat on medium speed for 3 minutes. Stir in enough remaining all-purpose flour to form a firm dough. Stir in raisins (dough will be sticky). , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; shape into two loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 40 minutes. , Bake at 350° for 40-45 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 124 calories, Fat 1g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 169mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein.

WHOLE-WHEAT CINNAMON-RAISIN BREAD



Whole-Wheat Cinnamon-Raisin Bread image

Provided by Ellie Krieger

Time 4h15m

Yield 2 loaves

Number Of Ingredients 12

2 cups bread flour, plus more for dusting
2 cups whole-wheat flour
1/4 cup nonfat dry milk
1 large egg
2 tablespoons canola oil, plus more for brushing
3 tablespoons honey
2 teaspoons salt
1 1/2 teaspoons instant dry yeast
Nonstick cooking spray
2/3 cup raisins
1 tablespoon plus 1 teaspoon ground cinnamon
1/3 cup packed dark brown sugar

Steps:

  • Make the dough.
  • Measure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the 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.
  • Soak the raisins.
  • Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.
  • Fold the dough.
  • Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third 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-by-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 (it's high in antioxidants!), 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.
  • Bake the bread.
  • Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.

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