Whole grain raisin bread

Votes: 1

Time: 4 hours 15 minutes
Complexity: easily
Quantity: 2 loaves

Nutritional value per serving:

Calories 318, total fat 6 G., saturated fats 1 G., proteins 9 G., carbohydrates 60 G., fiber 4 G., cholesterol 22 mg, sodium 206 mg, sugar 19 G.

Whole-grain cinnamon raisin bread is rich in fiber and antioxidants. Ellie Krieger also adds honey to the dough. Unlike sugar, honey is an unrefined sweetener, making the bread moist and tender. Try making French toast with leftovers—it's divine!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups bread flour + extra for dusting
2 cups whole grain flour
1/4 cup nonfat dry milk
1 large egg
2 tbsp canola oil, plus extra for greasing
3 tablespoons of honey
2 teaspoons of salt
1.5 tsp dry instant yeast
2/3 cup raisins
1 tbsp + 1 tsp ground cinnamon
1/3 cup firmly packed dark brown sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: whole grain flour, cinnamon, raisin, dry milk, bread flour, honey, eggs

Cooking the dish according to the recipe:

Measure out 1 and 1/4 cups of very warm water and check the temperature: it should be between 48°C and 55°C.

Combine both flours, dry milk, egg, vegetable oil, honey, salt, yeast, and warm water in the bowl of a stand mixer fitted with a dough hook. Mix for 3 minutes on the lowest speed, then increase to high and mix for another 5 minutes.

The dough should be soft and sticky.

Transfer the dough to a large bowl sprayed with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has almost doubled in size, about 1.5 hours. Dried raisins will draw moisture out of the bread, so soak them in boiling water first to plump them up, about 30 minutes. Drain and pat dry.

Transfer the dough to a floured work surface. Lay it out into a loose square. Lift one side of the dough and fold it in half crosswise, about a third of the way; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining three sides of the dough.

Spray two 9x5-inch loaf pans with cooking spray. Divide the dough in half; roll each half into an 8-inch square.

Brush each square with vegetable oil, then sprinkle with cinnamon (it's full of antioxidants!), brown sugar, and raisins.

Roll 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 feels springy to the touch, about 1.5 hours.