Fresh Milled Cinnamon Swirl Raisin Bread -

Fresh Milled Cinnamon Swirl Raisin Bread

Fresh Milled Cinnamon Swirl Raisin Bread combines the rich flavor of freshly milled flour with sweet cinnamon and juicy raisins. This soft, homemade bread is perfect for breakfast or a snack, offering a wholesome and delicious twist on a classic favorite.

5 from 6 votes

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Prep Time 35

Cook Time 35

Resting Time 2 30

Total Time 3 40

Course bread, Breakfast, Side Dish, Snack

Cuisine American

Servings Loaf

Equipment

Ingredients

1 9inch Loaf

350 g Fresh milled hard white flour 2&3/4 cup
240 g Water Room temperature
33 g Oil 2&1/2 Tablespoon
60 g Sugar 1/3 cup (Or sweetener of choice)
4 g Vanilla extract 1 Teaspoon
13 g Vital wheat gluten optional
6 g Sunflower lecithin Can substitute for 1 egg (remove 35g water)
6 g Salt 1&1/4 Teaspoon
7 g Instant yeast 2 Teaspoon
70 g Raisins

Filling

1 large Egg
1 Tablespoon Cinnamon
2 Tablespoon Coconut sugar Or 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.

Video

Keyword cinnamon roll, fresh milled flour, pasta whole grain, raisin bread, swirl, toast, whole wheat

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