Recipe: Multi-grain Cinnamon Raisin Bread
I know none of you like all those recipe blogs with the mountain of text and pop-ups before you get to the actual recipe, so all I’m giving you is a paragraph or two of introduction.
This is the absolutely delicious cinnamon-raisin bread recipe I developed that uses a variety of grains. While this is certainly a much healthier option than most cinnamon-raisin breads, it’s still quite enticing and I often find myself taking one-to-many portions. Enjoy at your own risk…
You will need Gut-healthy, Multi-grain Flour for this recipe.
Gut-healthy, Multi-grain Cinnamon Raisin Bread
A healthy version of cinnamon raisin bread using our unique multi-grain flour.
Servings 12 slices
Equipment
- Large mixing bowl
- 9×5 Bread Pan
Ingredients
- 3 1/4 cups Gut-healthy, Multi-grain Flour Blend
- 2 1/2 tsp instant yeast
- 2 T vital wheat gluten
- 1 1/2 tsp cinnamon
- 1 tsp salt
- 3/4 cup raisins
- 1 1/4 cups warm water
- 1/4 cup olive oil
- 1/4 cup honey
- 2 T maple syrup
Instructions
- Preheat oven to 350 degrees
- In a large mixing bowl, mix together all the dry ingredients and raisins
- Add wet ingredients (except maple syrup) and knead for 10-15 minutes
- Set in a greased bowl and let rise in a warm area for at least 30 mins
- Roll out the dough until it is as wide as the bread pan and at least twice as long
- Add maple syrup and spread out over the dough. Sprinkle with additional cinnamon. You can also use a monk-fruit-based granular sweetener mixed with the cinnamon if on hand
- Roll the dough in a spiral to make a loaf shape and place in the 9×5 pan. Let rise for at least another 30 minutes
- Cook at 350 degrees for 45 minutes
Notes
- If you have a monk-fruit-based sweetener, you can mix this with the cinnamon and spread over the inside spiral, and you can add a few more tablespoons into the dough for added sweetness at no extra carbs.