Whole Grain Cinnamon Raisin Bread Recipe

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Whole Grain Cinnamon Raisin Bread
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Ingredients
11
Count
Nutrition
449
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Put the warm water, sugar and yeast into the bowl on the Bosch (or your mixer of choice) and stir gently.
  2. Add melted butter, lecithin, wheat gluten, cinnamon and salt and mix until combined. (I only used 2 tsp of cinnamon when I made this recipe and wished, when I had finished, that I had used more. The cinnamon flavor was only mildly discernible and next time I will definitely double that, so go by your own personal taste, as to how much seems right.)
  3. Mix in about 31/2 cups of the flour and then in small increments, gradually add just what you need to complete the dough. In total for this batch, I used 41/2 cups of flour.
  4. (After all my bread posts, you are probably tired of hearing this, but it is really important if you want the best possible bread. Humidity will dramatically affect the amount of flour you need to make bread dough. Add a portion of what is called for, mix it in and then begin adding flour in 1/2 cup to 1/4 cup intervals, mixing and adding more when needed, until the dough in your machine just starts to pull away from the sides of the bowl and leaves the bowl sides clean. The dough will be very soft, but not sticky to the touch. That is perfect dough.).
  5. Add the grain and raisins and mix until incorporated. (See below for a tip on baking with raisins.).
  6. Knead on power level 2 for seven minutes or turn onto a floured board and knead by hand for ten to fifteen minutes.
  7. Place in a lightly oiled bowl and cover with a warm, damp tea towel and let rise until doubled in size.
  8. Punch down the dough. Knead slightly until it forms a smooth ball. Divide in half.
  9. Form each half into a loaf and place in a greased loaf pan. Cover with a warm, damp tea towel and let rise until doubled in size.
  10. Bake in a 350° oven for 35-40 minutes. Brush tops of loaves lightly with butter. Remove from pans onto cooling rack to cool before slicing.
  11. To see the complete step-by-step pictorial instructions for this recipe, visit my blog at busy-at- /blog/?p=3546.
  12. **The promised tip for baking with raisins** If your raisins are particularly dried, they can often scorch and have an almost burnt, bitter taste after further dehydrating in your oven. So, before I add them to mixtures I will be baking, I measure them into a microwave safe container, completely cover them in water and microwave on full power for 1 – 2 minutes. I leave them in that warm water while I mix the rest of my ingredients and then thoroughly drain them just before adding them to my dough or batter. They are plump, juicy and sweet even after the baking is complete.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 448.64 Kcal (1878 kJ)
Calories from fat 138.16 Kcal
% Daily Value*
Total Fat 15.35g 24%
Cholesterol 7.63mg 3%
Sodium 227.22mg 9%
Potassium 360.44mg 8%
Total Carbs 66.63g 22%
Sugars 6.73g 27%
Dietary Fiber 12.57g 50%
Protein 15.06g 30%
Vitamin C 1.4mg 2%
Iron 6.4mg 36%
Calcium 225.8mg 23%
Amount Per 100 g
Calories 302.06 Kcal (1265 kJ)
Calories from fat 93.02 Kcal
% Daily Value*
Total Fat 10.34g 24%
Cholesterol 5.13mg 3%
Sodium 152.98mg 9%
Potassium 242.67mg 8%
Total Carbs 44.86g 22%
Sugars 4.53g 27%
Dietary Fiber 8.46g 50%
Protein 10.14g 30%
Vitamin C 0.9mg 2%
Iron 4.3mg 36%
Calcium 152mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.5
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • high fiber

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