Home
Recipes
Breads
Whole Grain Bread
Whole Wheat Cinnamon Raisin Bread Recipe

Whole Wheat Cinnamon Raisin Bread Recipe

Learn how to make the best homemade whole wheat cinnamon raisin bread with this easy baking recipe. The perfect balance of nutty whole grains, sweet raisins, and warming cinnamon creates a hearty loaf that's delicious toasted for breakfast or enjoyed as a wholesome snack.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
A freshly baked loaf of whole wheat cinnamon raisin bread captured in warm, natural light, showcasing its golden-brown crust and distinctive swirl pattern. The cross-section view reveals a tender crumb with beautiful cinnamon spirals and plump, glistening raisins distributed throughout the wheaty texture. Beside the main loaf sits a thick slice slathered with a thin layer of melting butter, placed on a rustic wooden board with scattered whole wheat flour, cinnamon sticks, and a small bowl of raisins as styling elements. Steam visibly rises from the freshly cut slice, emphasizing its warmth and freshness.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g whole wheat flour</li><li class="ingredients-single-item">150g all-purpose flour</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">300ml warm water (around 43°C/110°F)</li><li class="ingredients-single-item">60ml honey (or maple syrup)</li><li class="ingredients-single-item">60ml vegetable oil</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">150g raisins</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">50g brown sugar</li><li class="ingredients-single-item">15g ground cinnamon</li><li class="ingredients-single-item">30g unsalted butter, softened</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">23cm x 13cm (9x5 inch) loaf pan</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by activating your yeast. In a small bowl, combine the warm water (43°C/110°F) with the honey and sprinkle the yeast on top. Let it sit for 5-10 minutes until frothy and bubbly – this confirms your yeast is alive and active. If it doesn't foam, your yeast may be dead, and you'll need to start over with fresh yeast.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl or the bowl of your stand mixer, combine the whole wheat flour, all-purpose flour, and salt. Make a well in the center and pour in the activated yeast mixture and vegetable oil. Mix on low speed with the dough hook (or by hand with a wooden spoon) until a shaggy dough forms. Whole wheat flour absorbs more moisture than white flour, so don't worry if it seems slightly sticky at first.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Knead the dough for about 8-10 minutes by machine or 12-15 minutes by hand until it becomes smooth and elastic. The dough should spring back when poked gently with your finger. Whole wheat dough won't feel as silky as white bread dough but should still be cohesive and pliable. Place the dough in an oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 60-90 minutes until doubled in size.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rises, prepare your raisins by placing them in a small bowl and covering with warm water for about 10 minutes. This helps plump them up and ensures they won't pull moisture from your bread. Drain thoroughly and pat dry with paper towels. Also, mix the brown sugar and cinnamon together in a small bowl for your filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has doubled, gently punch it down to release excess air bubbles. Turn onto a lightly floured surface and pat into a rectangle. Sprinkle the drained raisins over the surface and knead them into the dough for 2-3 minutes until evenly distributed. The dough may seem slightly wet from the raisins – add a little flour if needed, but be careful not to add too much or your bread will be dry.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roll the dough into a rectangle approximately 30cm x 45cm (12x18 inches). Brush the surface with the softened butter, leaving a 2cm border along the edges. Sprinkle the cinnamon-sugar mixture evenly over the butter, gently pressing it into the dough with your palms.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Starting from the short end, tightly roll up the dough like a Swiss roll, pinching the seam and ends to seal. The tighter you roll, the more defined your cinnamon swirl will be. Place the loaf seam-side down in a greased loaf pan. Cover loosely with a clean kitchen towel and let rise again for 45-60 minutes until the dough has risen about 2-3cm above the edge of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 180°C (350°F) about 20 minutes before baking. When the dough has finished its second rise, bake for 40-45 minutes until golden brown. The bread should sound hollow when tapped on the bottom, and an instant-read thermometer inserted into the center should register 90-95°C (195-205°F). If the top is browning too quickly, tent with aluminum foil for the last 15 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully turn it out onto a wire rack to cool completely before slicing. This cooling period is crucial as it allows the bread's structure to set, making it easier to slice without compressing. Your patience will be rewarded with beautiful, clean slices that showcase the cinnamon swirl.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once completely cooled, slice with a serrated knife. This bread makes excellent toast and can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. To freeze, slice the bread first so you can thaw individual pieces as needed. Congratulations on your beautiful, wholesome whole wheat cinnamon raisin bread!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Whole Wheat Cinnamon Raisin Bread Recipe?

This bread combines whole wheat and all-purpose flours, active dry yeast, water, honey, oil, salt, and plump raisins. The signature swirl comes from a filling of brown sugar, ground cinnamon, and softened butter that creates beautiful spirals throughout the loaf.

How to cook Whole Wheat Cinnamon Raisin Bread Recipe at home?

Learn how to cook Whole Wheat Cinnamon Raisin Bread by activating yeast, mixing flours with wet ingredients, kneading until elastic, and incorporating plumped raisins. After the first rise, roll the dough into a rectangle, spread with butter and cinnamon-sugar, then roll into a log shape. After a second rise, bake until golden brown and hollow-sounding when tapped.

Why should I soak raisins before adding them to bread dough?

Soaking raisins in warm water rehydrates and plumps them up, preventing them from drawing moisture from your bread dough during baking. This results in juicier raisins and better moisture distribution throughout your loaf, creating a more consistent texture and preventing dry spots.

Can I make this cinnamon bread without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can knead the dough by hand on a lightly floured surface for 12-15 minutes until smooth and elastic. Hand-kneading can actually give you better control and feel for when the dough has developed sufficient gluten structure.

What's the best way to store homemade whole wheat bread to keep it fresh?

Once completely cooled, store your bread in an airtight container at room temperature for up to 3 days. For longer storage, slice the entire loaf and freeze it in a sealed freezer bag for up to 3 months. This allows you to thaw individual slices as needed without compromising freshness.

Want to try something else in ...

Whole Grain Bread

Try following recommended recipes

View all
An overhead shot of a rustic round tahini whole grain loaf with a beautifully scored top, showcasing its golden-brown crust against a weathered wooden board. A cross-section reveals the bread's even, moist crumb structure with tiny air pockets throughout. The scene is bathed in soft natural light streaming through a kitchen window, highlighting the loaf's textural details and warm tones. Alongside the bread sits a small bowl of tahini, scattered sesame seeds, and a vintage linen cloth dusted with flour. A freshly cut slice displays the perfect balance between wholesome density and lightness, with a knife resting nearby on a wooden cutting board.
Breads
Whole Grain Bread

Tahini Whole Grain Bread Recipe

A hearty, aromatic whole grain bread enriched with nutty tahini that creates a perfectly moist crumb with a satisfying crust and subtle sesame undertones.
Difficulty:
Intermediate
Prep Time:
20 mins (plus 12-14 hours fermentation)
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic loaf of Carrot Ginger Whole Grain Bread with its golden-brown crust partially sliced to reveal a moist, fiber-rich interior flecked with vibrant orange carrot shreds. The bread sits on a weathered wooden cutting board, surrounded by scattered whole grain flour, fresh carrots with leafy tops, and knobs of fresh ginger. Natural window light highlights the bread's wholesome texture and the crystallized ginger pieces that sparkle throughout the crumb. A drizzle of honey glistens as it's being poured over a warm slice, with steam gently rising, suggesting the bread has just been baked.
Breads
Whole Grain Bread

Carrot Ginger Whole Grain Bread Recipe

Moist, hearty whole grain bread studded with sweet carrot shreds and warming ginger, creating a perfect balance of earthy nuttiness and subtle spice.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
55 mins
Serves:
1 loaf (12 slices)
View recipe
A cross-section view of the freshly sliced Whole Grain Chocolate Bread reveals its hearty texture studded with melted chocolate chunks. Photographed in soft natural light streaming through a kitchen window, the bread sits on a rustic wooden cutting board with scattered cacao nibs and wheat stalks as styling elements. The bread's deep amber crust contrasts beautifully with its nutty brown interior, while visible whole grains add texture and visual interest. A drizzle of honey glistens on a slice in the foreground, emphasizing the bread's natural sweetness, with a steaming cup of coffee positioned slightly out of focus to complete this cozy baking scene.
Breads
Whole Grain Bread

Whole Grain Chocolate Bread Recipe

Rich and moist whole grain bread swirled with decadent chocolate chunks and a subtle hint of honey, offering a perfect balance of wholesome nutrition and indulgent flavor.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
55 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic loaf with a beautifully cracked golden-brown crust, placed on a wooden cutting board with a linen towel underneath. A cross-section reveals a tender crumb with visible whole grain textures and tiny flecks of nuts. Soft natural light streams in from a side window, highlighting the bread's varied textures and warm color palette. A knife rests beside a few freshly cut slices, showing the bread's sturdy yet tender interior structure. A small dish of olive oil and a sprinkle of flaky sea salt sit nearby, suggesting serving options for this nutritious homemade loaf.
Breads
Whole Grain Bread

Almond Flour and Whole Grain Blend Bread Recipe

Wonderfully nutty and nutritious bread combining the light texture of almond flour with hearty whole grains for a perfect everyday loaf that's both satisfying and wholesome.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
55 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic Olive Rosemary Whole Grain Bread loaf resting on a wooden bread board, sliced to reveal a hearty brown crumb studded with glistening black olives and flecks of green rosemary. Soft natural light streams in from a nearby window, highlighting the bread's crackling crust dusted with flour and scattered herbs. Surrounding the loaf are sprigs of fresh rosemary, a small bowl of extra virgin olive oil, and a few scattered whole olives, creating a Mediterranean tableau. The contrast between the dark olives, aromatic herbs, and nutty-colored whole grain crumb showcases the bread's rustic appeal and artisanal quality.
Breads
Whole Grain Bread

Olive Rosemary Whole Grain Bread Recipe

A rustic, hearty whole grain loaf infused with fragrant rosemary and briny olives, delivering a Mediterranean-inspired bread with a perfect chewy crumb and crisp crust.
Difficulty:
Intermediate
Prep Time:
3 hours 30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a freshly baked round loaf of Parmesan Herb Whole Wheat Bread on a rustic wooden board, with a cross-section slice revealing the hearty texture studded with vibrant green herbs and pockets of melted cheese. The bread's crust is deeply golden and dusted with additional Parmesan and herbs, catching the soft natural light streaming through a kitchen window. A small dish of olive oil, a butter knife, and scattered fresh herbs add context around the bread, while the crumb texture shows perfect air pockets throughout the wholesome wheat interior. Steam rises gently from the just-cut slice, emphasizing its freshness and inviting aroma.
Breads
Whole Grain Bread

Parmesan Herb Whole Wheat Bread Recipe

Rustic whole wheat bread enriched with aromatic herbs and savory Parmesan cheese creates a satisfyingly chewy loaf with a golden, crispy crust and tender, flavorful interior.
Difficulty:
Intermediate
Prep Time:
3 hours (including rise time)
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic loaf of Sweet Potato Whole Wheat Bread with its distinctive golden-orange crumb visible through a clean slice at the front. Captured in soft natural light streaming through a kitchen window, the bread rests on a weathered wooden board with scattered wheat berries and a small bowl of honey nearby. A pat of melting butter glistens on one slice, highlighting the bread's moist, tender texture. The crust shows a beautiful burnished amber color with slight cracks revealing the softer interior beneath. A vintage linen napkin and antique bread knife complete the composition, emphasizing the wholesome, homemade quality of this nutritious loaf.
Breads
Whole Grain Bread

Sweet Potato Whole Wheat Bread Recipe

Moist and wholesome sweet potato whole wheat bread boasts earthy sweetness and a tender crumb, perfect for toasting or enjoying with a slather of butter.
Difficulty:
Intermediate
Prep Time:
3 hours 30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a freshly sliced loaf of whole grain buttermilk bread displaying its perfect dome and golden-brown crust. A cross-section view reveals the bread's even, tender crumb structure with visible whole grain flecks throughout. Soft natural morning light streams across a worn wooden cutting board where the bread rests alongside a small crock of softened butter and a drizzle of honey. A linen tea towel and scattered whole grains frame the scene, while steam gently rises from a just-cut slice, highlighting the bread's freshly baked warmth and hearty texture.
Breads
Whole Grain Bread

Whole Grain Buttermilk Bread Recipe

Rustic whole grain buttermilk bread with a tender crumb and slightly tangy flavor that makes exceptional toast and sandwiches.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 loaf (16 slices)
View recipe
An overhead shot of a round, rustic blue cornmeal loaf with a beautiful golden-brown crust and visible cornmeal texture on top. A cross-section reveals the bread's distinctive blue-tinged crumb with small, even air pockets throughout. The loaf rests on a weathered wooden cutting board alongside a vintage butter dish with freshly cut pats of butter slowly melting from the bread's residual warmth. A scattering of blue cornmeal and a few corn husks frame the composition, while soft natural light streams in from a nearby window, highlighting the bread's crackling crust and creating gentle shadows that emphasize its rustic texture.
Breads
Whole Grain Bread

Blue Cornmeal Bread Recipe

Rustic blue cornmeal bread with a gorgeous golden crust, delicate crumb, and subtle nutty flavor that pairs perfectly with soups, stews, or simply slathered with butter.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a round artisanal Farro Bread with a deeply golden, crackled crust dusted with flour, placed on a weathered wooden board. A cross-section slice reveals a rustic open crumb structure with visible farro grains throughout the tan interior. Soft natural light streams from a nearby window, highlighting the bread's textural details and creating gentle shadows. Scattered whole farro grains and a small bowl of olive oil with herbs surround the loaf, while a linen napkin and vintage bread knife rest alongside, suggesting the promise of a hearty meal to come.
Breads
Whole Grain Bread

Farro Bread Recipe

A rustic, nutty loaf with chewy farro grains, offering complex flavors and a hearty crust that pairs beautifully with soups and robust cheeses.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Whole Wheat Cinnamon Raisin Bread Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-04-17", "description": "Learn how to make the best homemade whole wheat cinnamon raisin bread with this easy baking recipe. The perfect balance of nutty whole grains, sweet raisins, and warming cinnamon creates a hearty loaf that's delicious toasted for breakfast or enjoyed as a wholesome snack.", "prepTime": "PT25M", "cookTime": "PT45M", "totalTime": "PT1H10M", "keywords": "whole wheat bread, cinnamon raisin loaf, healthy baking, breakfast bread, homemade bread", "recipeYield": "12", "recipeCategory": "Bread", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "210 calories", "carbohydrateContent": "38 g", "proteinContent": "6 g", "fatContent": "5 g", "saturatedFatContent": "1.5 g", "cholesterolContent": "5 mg", "sodiumContent": "220 mg", "sugarContent": "10 g", "servingSize": "1 slice" }, "recipeIngredient": [ "300g whole wheat flour", "150g all-purpose flour", "7g active dry yeast (1 packet)", "300ml warm water (around 43°C/110°F)", "60ml honey (or maple syrup)", "60ml vegetable oil", "10g salt", "150g raisins", "50g brown sugar", "15g ground cinnamon", "30g unsalted butter, softened" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Activate Yeast", "text": "Begin by activating your yeast. In a small bowl, combine the warm water (43°C/110°F) with the honey and sprinkle the yeast on top. Let it sit for 5-10 minutes until frothy and bubbly – this confirms your yeast is alive and active. If it doesn't foam, your yeast may be dead, and you'll need to start over with fresh yeast." }, { "@type": "HowToStep", "name": "Mix Dough", "text": "In a large mixing bowl or the bowl of your stand mixer, combine the whole wheat flour, all-purpose flour, and salt. Make a well in the center and pour in the activated yeast mixture and vegetable oil. Mix on low speed with the dough hook (or by hand with a wooden spoon) until a shaggy dough forms. Whole wheat flour absorbs more moisture than white flour, so don't worry if it seems slightly sticky at first." }, { "@type": "HowToStep", "name": "Knead Dough", "text": "Knead the dough for about 8-10 minutes by machine or 12-15 minutes by hand until it becomes smooth and elastic. The dough should spring back when poked gently with your finger. Whole wheat dough won't feel as silky as white bread dough but should still be cohesive and pliable. Place the dough in an oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 60-90 minutes until doubled in size." }, { "@type": "HowToStep", "name": "Prepare Raisins and Filling", "text": "While the dough rises, prepare your raisins by placing them in a small bowl and covering with warm water for about 10 minutes. This helps plump them up and ensures they won't pull moisture from your bread. Drain thoroughly and pat dry with paper towels. Also, mix the brown sugar and cinnamon together in a small bowl for your filling." }, { "@type": "HowToStep", "name": "Add Raisins", "text": "Once the dough has doubled, gently punch it down to release excess air bubbles. Turn onto a lightly floured surface and pat into a rectangle. Sprinkle the drained raisins over the surface and knead them into the dough for 2-3 minutes until evenly distributed. The dough may seem slightly wet from the raisins – add a little flour if needed, but be careful not to add too much or your bread will be dry." }, { "@type": "HowToStep", "name": "Add Filling", "text": "Roll the dough into a rectangle approximately 30cm x 45cm (12x18 inches). Brush the surface with the softened butter, leaving a 2cm border along the edges. Sprinkle the cinnamon-sugar mixture evenly over the butter, gently pressing it into the dough with your palms." }, { "@type": "HowToStep", "name": "Shape Loaf", "text": "Starting from the short end, tightly roll up the dough like a Swiss roll, pinching the seam and ends to seal. The tighter you roll, the more defined your cinnamon swirl will be. Place the loaf seam-side down in a greased loaf pan. Cover loosely with a clean kitchen towel and let rise again for 45-60 minutes until the dough has risen about 2-3cm above the edge of the pan." }, { "@type": "HowToStep", "name": "Bake", "text": "Preheat your oven to 180°C (350°F) about 20 minutes before baking. When the dough has finished its second rise, bake for 40-45 minutes until golden brown. The bread should sound hollow when tapped on the bottom, and an instant-read thermometer inserted into the center should register 90-95°C (195-205°F). If the top is browning too quickly, tent with aluminum foil for the last 15 minutes of baking." }, { "@type": "HowToStep", "name": "Cool", "text": "Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully turn it out onto a wire rack to cool completely before slicing. This cooling period is crucial as it allows the bread's structure to set, making it easier to slice without compressing. Your patience will be rewarded with beautiful, clean slices that showcase the cinnamon swirl." }, { "@type": "HowToStep", "name": "Serve and Store", "text": "Once completely cooled, slice with a serrated knife. This bread makes excellent toast and can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. To freeze, slice the bread first so you can thaw individual pieces as needed." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "156" }, "review": [ { "@type": "Review", "author": "Sophia Rodriguez", "datePublished": "2024-04-02", "reviewBody": "Perfect blend of healthy and delicious! My family couldn't believe this was made with whole wheat. The cinnamon swirl is gorgeous and the texture is spot on. Will definitely make again.", "name": "Healthier Option That Tastes Amazing", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-05", "reviewBody": "Made amazing French toast the next day! The cinnamon and raisins complement each other perfectly, and the whole wheat gives it a wonderful nutty flavor. My kids gobbled it up without even realizing it was healthier.", "name": "Perfect For French Toast", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anika Patel", "datePublished": "2024-04-10", "reviewBody": "Great texture despite using whole wheat flour! I was worried it would be dense, but following the instructions carefully gave me a light, flavorful loaf. The house smelled amazing while it was baking too!", "name": "Surprisingly Light Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-04-15", "reviewBody": "Better than any store-bought version I've tried! The cinnamon swirl is absolutely gorgeous when you cut into it. I've made this three times now and it freezes wonderfully for later enjoyment.", "name": "Bakery-Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Claire Dumont", "datePublished": "2024-04-20", "reviewBody": "This is now my go-to bread recipe! I love that it's healthier with the whole wheat but still feels like a treat with the cinnamon swirl. Perfect with a little butter and a cup of coffee in the morning.", "name": "Healthy Yet Indulgent", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Whole Wheat Cinnamon Raisin Bread Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "This bread combines whole wheat and all-purpose flours, active dry yeast, water, honey, oil, salt, and plump raisins. The signature swirl comes from a filling of brown sugar, ground cinnamon, and softened butter that creates beautiful spirals throughout the loaf." } }, { "@type": "Question", "name": "How to cook Whole Wheat Cinnamon Raisin Bread Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Whole Wheat Cinnamon Raisin Bread by activating yeast, mixing flours with wet ingredients, kneading until elastic, and incorporating plumped raisins. After the first rise, roll the dough into a rectangle, spread with butter and cinnamon-sugar, then roll into a log shape. After a second rise, bake until golden brown and hollow-sounding when tapped." } }, { "@type": "Question", "name": "Why should I soak raisins before adding them to bread dough?", "acceptedAnswer": { "@type": "Answer", "text": "Soaking raisins in warm water rehydrates and plumps them up, preventing them from drawing moisture from your bread dough during baking. This results in juicier raisins and better moisture distribution throughout your loaf, creating a more consistent texture and preventing dry spots." } }, { "@type": "Question", "name": "Can I make this cinnamon bread without a stand mixer?", "acceptedAnswer": { "@type": "Answer", "text": "Absolutely! While a stand mixer makes the process easier, you can knead the dough by hand on a lightly floured surface for 12-15 minutes until smooth and elastic. Hand-kneading can actually give you better control and feel for when the dough has developed sufficient gluten structure." } }, { "@type": "Question", "name": "What's the best way to store homemade whole wheat bread to keep it fresh?", "acceptedAnswer": { "@type": "Answer", "text": "Once completely cooled, store your bread in an airtight container at room temperature for up to 3 days. For longer storage, slice the entire loaf and freeze it in a sealed freezer bag for up to 3 months. This allows you to thaw individual slices as needed without compromising freshness." } } ] }