Homemade Cinnamon Raisin Swirl Wheat Bread Recipe

Making this homemade cinnamon raisin swirl bread recipe is always a good choice. This homemade bread is delicious, especially when it is warm and spread with plenty of butter. My favorite way to eat this bread is for breakfast, toasted and with plenty of butter. It is perfectly spiced and brings back all the nostalgia. Know that it makes a large loaf of bread. It is baked in a 9x5 pan. It fills the pan with plenty over the top.  

If you are looking for other whole wheat bread recipes, I have a whole category for whole wheat yeast bread recipes. No-knead ancient grain bread is one of my favorites in this category. I also love making whole wheat focaccia as well and my whole wheat potato bread is pillowy soft and delicious. 

Secrets to the perfect whole wheat cinnamon raisin bread

• Use a sponge- In this recipe I use the sponge method. Over the years sponges in whole wheat bread make a difference in how tender the bread is. I will go into more detail on this below. 
• Properly mix the dough- As with most yeast bread, proper mixing is needed to develop the gluten needed to create the perfect loaf of bread. 
• Rising is essential- You will need to make sure the bread dough is mixed well before baking. I will also explain more about this in a section below as well. 
• Do not overbake- This one has got to be one of the things that so many people get wrong. You do not want to overbake whole wheat bread. It becomes dry and crumbly and has a terrible texture. I like to use temperature to ensure the proper baking- bake to 195 degrees. 

Ingredients

• White whole wheat flour- My family loves this lighter wheat flour for bread. You could also use red winter wheat or even spelt if you prefer. 
• Warm Milk- I am using milk and water in this recipe. Water for the sponge and milk for the dough. I love using milk as the fat and protein give the dough a softer texture. 
• Active dry yeast
• Melted butter- Olive oil, vegetable oil, or canola oil can be used too. 
• Eggs- They add to the structure of the dough and moisture and softness. I also use it for the egg wash on the middle of the dough and top.
• Salt- Kosher salt is what I prefer. 
• Sugar- I used granulated sugar, but you could also use brown sugar for a richer flavor. 
• Vital wheat gluten- optional, but I love using it in 100% whole wheat bread.
• Potato flour- optional, but also a great addition. 
• Raisins- Regular or golden raisins can be used. 
• Ground cinnamon

How to make

Sponge method

Add 1 cup of wheat flour, water, and yeast to the bowl. Mix well, cover with plastic wrap, and let it sit for 1-2 hours. When it is ready, add it to the bowl of your stand mixer.

​Making the dough

To the sponge, add in the remaining dough ingredients. Start on low speed, then mix on medium speed for 1 minute with the dough hook attachment. Check the dough. It should be a slightly sticky dough (tacky dough) but still pull away from the sides of the bowl. 

​If you need to, add another 2 tablespoons of water or flour, mix and check again. 

Once it is good, let it mix for 6-8 minutes until it is smooth. Cover dough and let it rise in a warm place, at room temperature, until it has doubled. The rise time will vary depending on the humidity and temperature in your house. 

Mix the sugar and cinnamon in a small bowl. 

Shaping the bread

Once it has risen for the first time, turn the dough out onto a lightly floured surface. Roll it into a 9x14-inch rectangle. Brush the bread with the egg wash, then sprinkle with the cinnamon sugar mixture. 

PRO TIP: This I learned from King Arthur- the reason you have separation on the rolls in some bread is the moist dough and the dry filling separate when they are baking and cause the gaps. To prevent this, brush with egg wash first and it will all adhere and rise together.

Tightly roll the dough, beginning at the shorter side, and pinch the end closed. 

Place into your buttered bread pan with the seam side down. Cover with plastic wrap and give it the second rise at room temperature for 1 hour. 

​Baking the bread

At the end of the rising time, preheat the oven. Brush the top of the loaf with the egg wash and move to the preheated oven. 

Let it bake for 40 minutes and check the temperature. Let it bake until it reaches an internal temperature of 195 degrees. The bread will be a deep golden brown. If the bread looks like it is getting too dark, create a tent with aluminum foil and continue baking until it comes to temperature. 

Remove it from the oven and gently turn the cinnamon bread out onto a wire rack to cool. 

Let it cool for at least 20 minutes to let the starches set. From here the delicious cinnamon raisin bread is ready to serve!

Importance of using a sponge in wheat bread

1. mproved Flavor: A sponge is a pre-ferment made by mixing a portion of the flour, water, and yeast and allowing it to ferment for some time before mixing the final dough. This fermentation process develops complex flavors in the dough, resulting in a more flavorful bread.
2. Enhanced Texture: The sponge helps to soften the bran in whole wheat flour, which can be coarse and tough. This leads to a softer, more tender crumb in the finished bread.
3. Better Rise: Pre-fermenting a portion of the flour encourages the activity of yeast and other beneficial microorganisms, leading to better leavening and a lighter texture in the bread.
4. Extended Shelf Life: The fermentation process in the sponge can also contribute to the bread's shelf life by increasing acidity, which helps to retard the growth of mold.

Why is rising important in making yeast bread

1. Flavor Development: Letting the dough rise allows the yeast to create flavors through fermentation, making the bread taste better.
2. Making Bread Light and Fluffy: The rising process adds air to the dough, making it lighter and giving it that airy texture we love in bread.
3. Creating Structure: Rising helps the dough's proteins form a strong network, which holds air bubbles and gives the bread its shape and texture.
4. Improving Texture: Rising lets the dough relax and stretch, giving the bread a nice, even texture.

Homemade Cinnamon Raisin Swirl Wheat Bread Recipe

Amy Sandidge

Making homemade cinnamon raisin swirl bread is easier than you might think. This raisin swirl bread is nutty and perfect for toasting!

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

rising time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 50 minutes mins

Course Bread

Cuisine American

Servings 1 loaf

Equipment

• 1 9x5 loaf pan

Ingredients

  

1x2x3x

Sponge

• ¾ cup water
• 1 cup whole wheat flour
• 2 ½ teaspoon active dry yeast

Dough

• ¾ cup milk plus 1 tablespoon
• ¼ cup granulated sugar
• 1 cup raisins
• 2 eggs Plus1 more for the swirl and egg wash on the top.
• ⅓ cup melted butter
• 1 teaspoon salt
• 4 cups wheat flour

Cinnamon swirl

• ⅓ cup granulated sugar
• 3 tablespoons cinnamon

Instructions

 

• Sponge method
• Add 1 cup of wheat flour, water, and yeast to the bowl. Mix well, cover with plastic wrap, and let it sit for 1-2 hours. When it is ready, add it to the bowl of your stand mixer.
• Making the dough
• To the sponge, add in the remaining dough ingredients. Start on low speed, then mix on medium speed for 1 minute with the dough hook attachment. Check the dough. It should be a slightly sticky dough (tacky dough) but still pull away from the sides of the bowl.
• If you need to, add another 2 tablespoons of water or flour, mix and check again.
• Once it is good, let it mix for 6-8 minutes until it is smooth. Cover dough and let it rise in a warm place, at room temperature, until it has doubled. The rise time will vary depending on the humidity and temperature in your house.
• Mix the sugar and cinnamon in a small bowl.
• Shaping the bread
• Once it has risen for the first time, turn the dough out onto a lightly floured surface. Roll it into a 9x14-inch rectangle. Brush the bread with the egg wash, then sprinkle with the cinnamon sugar mixture.
• Tightly roll the dough, beginning at the shorter side, and pinch the end closed.
• Place into your buttered bread pan with the seam side down. Cover with plastic wrap and give it the second rise at room temperature for 1 hour.
• Baking the bread
• At the end of the rising time, preheat the oven to 350 degrees. Brush the top of the loaf with the egg wash and move to the preheated oven.
• Let it bake for 40 minutes and check the temperature. Let it bake until it reaches an internal temperature of 195 degrees. The bread will be a deep golden brown. If the bread looks like it is getting too dark, create a tent with aluminum foil and continue baking until it comes to temperature.
• Remove it from the oven and gently turn the cinnamon bread out onto a wire rack to cool for at least 20 minutes before slicing.

Keyword cinnamon raisin swirl bread, wheat flour

Tried this recipe?Let us know how it was!

• Yeasted Breads
• Baked
• White Whole Wheat Flour