Whole Wheat Cinnamon Raisin Bread Recipe

<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>

<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>

<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>