Or is it Cinnamon Swirl Raisin Bread? I dunno. Anyway, when the temperature dropped today, my oven was crying to be baking something, so bake we did! This bread is comforting, delicious, and really pretty healthful, making it a great after school snack. Toast it and slather with butter for a yummy side for your eggs in the morning.
Whole Wheat Cinnamon Raisin Swirl Bread
- 2 packages yeast (4½ teaspoons)
- 1 cup very warm water
- 1 cup very warm milk
- 2 eggs, room temperature
- 1/3 cup honey
- 5½ to 6 cups white whole wheat flour
- 2 teaspoons salt
- ¼ cup butter, melted
- 1 cup raisins and warm water to soak them in
- additional butter
Soak raisins in warm water to plump them up. Set aside.
Meanwhile, in a large mixing bowl, dissolve yeast in warm water. Add warm milk, eggs, honey, and 3 cups flour. Beat well. Cover and let the mixture rest for 30 minutes.
After 30 minutes, drain water from the raisins. Add to bread mixture along with salt and melted butter. Mix well. Add 2½ to 3 more cups of flour, ½ cup at a time. Knead until smooth and elastic; about 10 minutes.
Set dough in a clean, greased bowl. Allow to rise in a warm spot for about an hour, or until doubled. Punch dough down. Wait 10 minutes, and then divide dough in two pieces. Roll one piece into a rectangle. Spread with butter (2-3 tablespoons), then sprinkle with sugar and cinnamon. Roll, tuck ends under, and place seam side down in a greased bread pan. Repeat with remaining dough in another bread pan.
Allow bread to rise again until double. Bake at 375° for 30-35 minutes. Place pans on a cooling rack for about 10 minutes. Run a butter knife around the edges of each pan to loosen the loaf. Remove bread and place it on a wire rack to cool.
*** Bread slices easier when cool… if you can wait. (PS – I can’t.)
*** I’ve used sucunat in place of sugar with great success.
*** The white whole wheat gives this bread an amazing texture, but you could probably go 1/2 white 1/2 wheat if that’s what you have.