Imagine the warm, inviting aroma of freshly baked bread wafting through your home, a delightful blend of cinnamon and sweet raisins that beckons you to take a slice. This Whole Wheat Cinnamon Raisin Bread is not just a treat for the senses; it's a wholesome, nourishing addition to your kitchen that promises to elevate your breakfast or snack time to new heights. With just a few simple ingredients and a little bit of love, you can create a loaf that's not only delicious but also packed with the goodness of whole grains. Ready to impress your family and friends with your baking skills? Let’s dive into this easy-to-follow recipe that will have everyone asking for seconds!
Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tsp cinnamon
- 1 packet yeast
- 1 tsp salt
- 1 cup warm water
- 1/2 cup raisins
- 2 tbsp olive oil
Instructions
- In a large mixing bowl, combine whole wheat flour, all-purpose flour, sugar, cinnamon, yeast, and salt. Whisk dry ingredients together until well blended.
- Create a well in the center of the dry ingredients and pour in warm water and olive oil. Mix with a wooden spoon or spatula until a shaggy dough begins to form.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth and elastic, with a consistent texture.
- Gently fold in the raisins, distributing them evenly throughout the dough during the final minutes of kneading.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for about 1 hour or until the dough has doubled in size.
- Punch down the risen dough and shape it into a loaf. Transfer to a greased 9x5 inch loaf pan.
- Cover the loaf and let it rise again for 30-45 minutes until it has risen just above the rim of the pan.
- Preheat the oven to 375°F (190°C) during the final rising period.
- Bake the bread for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Tips
- Measure Accurately: Ensure you measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. This will help achieve the right dough consistency.
- Warm Water Is Key: Use water that is warm but not hot (around 110°F or 43°C) to activate the yeast properly. Too hot can kill the yeast, while too cold may not activate it effectively.
- Knead Properly: Knead the dough until it's smooth and elastic. This process develops the gluten, which is essential for a good rise and texture in your bread.
- Don’t Rush the Rising: Allow the dough to rise in a warm, draft-free place. If your kitchen is cool, consider placing the dough in an oven (turned off) with the light on to create a cozy environment.
- Check for Doneness: To ensure your bread is fully baked, tap the bottom of the loaf; it should sound hollow. If it doesn’t, give it a few more minutes in the oven.
- Cool Completely: Let the bread cool on a wire rack before slicing. This helps set the crumb and prevents it from becoming gummy.
- Experiment with Add-Ins: Feel free to add nuts, seeds, or other dried fruits for extra flavor and texture. Just be mindful of the additional moisture they may bring.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 30g
Protein: 4g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
