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There’s something truly comforting about the aroma of freshly baked bread, especially when it’s a loaf of our Fresh Milled Cinnamon Swirl Raisin Bread. This delightful bread is a celebration of flavors and textures, perfect for any time of day.

What sets this bread apart is its lovely swirl of cinnamon and raisins that runs through the soft, whole wheat dough. Each slice is a perfect balance of sweet and spicy, with plump raisins adding bursts of flavor in every bite. The use of fresh milled flour adds a depth of flavor and a rustic texture that is simply irresistible.

One of the things that makes this bread so special is how soft and rich it is. The combination of whole wheat flour, cinnamon, and raisins creates a loaf that is not only delicious but also satisfyingly indulgent. Whether toasted and spread with butter or enjoyed as is, this bread is sure to become a favorite in your home.

Baking this Fresh Milled Cinnamon Swirl Raisin Bread is a labor of love, but the result is well worth it. The beautiful swirl of cinnamon and raisins creates a stunning visual appeal, making this bread as beautiful as it is delicious. Whether you’re baking it for a special occasion or simply to enjoy with your morning coffee, this bread is sure to impress.

So, if you’re looking to add a bit of warmth and comfort to your day, try baking a loaf of Fresh Milled Cinnamon Swirl Raisin Bread!

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Hard white wheat berries

Baking scale

Clear Cambro container

Vital wheat gluten

Sunflower lecithin

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What you’ll need to make Fresh Milled Cinnamon Swirl Raisin Bread:

Fresh milled hard white or hard red flour

Water

Oil

Sugar

Vanilla extract

Salt

Sunflower lecithin

Raisins

Vital wheat gluten

Instant yeast

Filling

Egg

Cinnamon

Brown sugar

Instructions:

Soak raisins in hot water. We do this so that the raisins don’t draw out the moisture from the bread.

While raisins soak, put 1 cup of water into mixer. Add in oil, sugar, vanilla extract, vital wheat gluten, and sunflower lecithin. Add in flour. NO YEAST OR SALT YET. Mix until the flour is fully incorporated. Let rest 20 min.

After its done resting, add yeast and salt. Mix on speed 2 for about 8-10 minutes. While the mixer is going, drain the raisins.

Add the raisins into the mixer after 8-10 minutes of kneading. Mix for another 2-3 minutes or until raisins are fully mixed in.

Remove the dough hook and cover the bowl and let the dough rise until it almost doubles in size. About 1-2 hours depending on your room temp.

After the dough has doubled in size, oil your work surface. Use a rolling pin to roll dough out into a long rectangle about 18x8in.

Wisk egg and brush over dough leaving a 1/2-1 inch border space around the dough. Sprinkle cinnamon and coconut/brown sugar over dough leaving the 1/2-1 inch border.

Starting on the short edge of the rectangle, roll dough into a tight log. Pinch the ends of the log closed. Put into loaf pan and let rise until doubled in size. About 60-90 min depending on temperature.

Bake at 350 for 35-40 minutes. Or until internal temp is 190-200F. Immediately remove from loaf pan and allow to cool completely before cutting, about 90 minutes to 2 hours.