Cinnamon Raisin Bread
Serves: 3 loaves
  • very large bowl with lid
  • 3 medium loaf pans
  • 4 and ¾ cups whole wheat flour
  • 4 and ½ cups unbleached all purpose flour
  • 1.5 tbsp granulated yeast
  • 1 tbsp salt
  • ¼ cup vital wheat gluten
  • 1 tbsp cinnamon
  • 2 cups milk (cows milk or almond milk work fine)
  • 2 cups warm water
  • 2 large eggs
  • ⅓ cup honey
  • 1 cup raisins
  • sugar for sprinkling on top (optional)
  1. Put dry ingredients (including raisins) in the bowl and whisk together until well blended.
  2. Add water, milk, eggs and honey and stir until all flour is incorporated and there are no dry patches (add a little more water if needed)
  3. Loosely cover the bowl and let the dough rise for 2 hours. (Overnight rise is also effective; unused dough can be stored in the refrigerator for up to 10 days.)
  4. Heat the oven to 375.
  5. Prepare your loaf pan(s) with cooking spray, then place dough inside handling as little as possible.
  6. Loosely cover with plastic wrap then let rest (40 minutes for fresh dough, 90 minutes for refrigerated dough.
  7. When resting is complete sprinkle with sugar if desired.
  8. Bake for 40-50 minutes.
This bread makes excellent french toast. :-)
Recipe by Dan Blumenfeld at