Cinnamon Raisin Walnut Bread – 100% Whole Wheat
Sweet and fragrant cinnamon raisin walnut bread is a breakfast option worth waking up for. With all of the fruits and toasted nuts in the loaf, a generous slice is satisfying enough on its own. The center is filled with molten cinnamon sugar but you can leave it out if you prefer a less sweet bread.
This 100% whole wheat bread guarantees that you won’t end up craving a bowl of sugar shortly after the morning commute. I don’t know what Starbucks put in their baked goods but that stuff makes me hungrier than I was to begin with.
Enriched with milk, butter, and eggs, this cinnamon raisin walnut bread recipe makes fairly rich and moist loaves. It’s basically a lean brioche spiked with cinnamon.
recipe adapted from Peter Reinhart’s Whole Grain Breads
Yeastspotting at Wild Yeast Blog
Cinnamon Raisin Walnut Bread
100% Whole Wheat
makes one 8 1/2 x 4 1/2-inch pan loaf
For the Biga (Pre-fermented Dough):
Ingredients Volume Ounces Grams whole wheat flour 1 1/3 cups 6 170 instant yeast 1/4 tsp whole milk 6 tbsp 3 85 unsalted butter, melted 1/4 cup 2 57 large egg, lightly beaten 1
Biga (Pre-fermented Dough) Directions:
Mix the biga ingredients until a shaggy ball of dough is formed. Knead the biga for about 2 minutes or until the ingredients are evenly distributed. Let the dough rest for about 10 minutes and knead again for about 1 minute.
Place the biga in a bowl and cover. Refrigerate for at least 8 hours and up to 3 days. Let the biga sit at room temperature for about 2 hours before using in the final dough.
For the Soaker:
Ingredients Volume Ounces Grams whole wheat flour 1 1/3 cups 6 170 salt 1/2 tsp whole milk 3/4 cup 6 170 raisins 1 cup 6 170
Soaker Directions:
Mix the whole wheat flour, salt, and milk until the flour is evenly hydrated. Knead the dough briefly until a sticky ball of dough is formed. Add the raisins and continue kneading until the ingredients are evenly distributed. Cover and leave at room temperature for 12 to 24 hours.
For the Final Cinnamon Raisin Walnut Bread Dough:
Ingredients Volume Ounces Grams all of the biga, divided into 12 pieces all of the soaker, divided into 12 pieces whole wheat flour 7 tbsp 2 57 salt 1 scant tsp .2 5 instant yeast 2 1/4 tsp .25 7 granulated sugar 3 tbsp 2 28 cinnamon, ground 1/2 tsp walnuts, toasted and chopped 3/4 cup 3 85
For the Cinnamon Sugar Center:
3 tablespoons sugar 2 teaspoons ground cinnamon
Cinnamon Raisin Walnut Bread Directions:
Mix Mix together all of the ingredients, except the
walnuts, until evenly hydrated and a shaggy ball of
dough is formed.
Knead Knead for 3 to 4 minutes. Sprinkle the chopped
walnuts over the dough and continue kneading until
the walnuts are evenly incorporated.
Rest 5 minutes
Knead 1 minute to further strengthen the gluten
Bulk Ferment 45 to 60 minutes at room temperature in a lightly
oiled bowl, or until 1 1/2 times its original
size.
Shape Pat the dough into an 8-inch square. If using the
cinnamon sugar, sprinkle over 3/4 of the dough
surface, leaving one side bare.
Roll the dough beginning from the side sprinkled
with cinnamon sugar. Form into a tight log and seal
the seam with the heel of your palm.
Tuck in the ends and place in a lightly greased
8 1/2 x 4 1/2 loaf pan with the seam at the bottom.
Preheat Oven 400ºF/205ºC
Final Proof 45 to 60 minutes at room temperature, or until
1 1/2 times its original size
Score the proofed dough before baking (optional).
Bake Immediately lower the temperature to 325ºF/165ºC.
Bake for 20 minutes. Rotate the loaf if necessary
and bake for another 25 to 40 minutes, until deeply
browned on all sides.
The loaf should register at least 195ºF/91ºC in the
center.
Cool At least 1 hour
Freshly baked cinnamon raisin walnut bread
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January 5th, 2009 at 5:54 am
Mmmm.. looks wonderful!
And it has fruit and nuts and whole wheat so it is health food. In that case, I’ll have two!
January 5th, 2009 at 8:19 am
Oh, that does it, Jude, you need to start writing a book already. That is just too perfect.
January 5th, 2009 at 8:37 am
My dad would fall at your feet for a slice of that toasted for breakfast
January 5th, 2009 at 9:25 am
Lovely and healthy. What more can you ask for.
January 5th, 2009 at 11:19 am
Always with a nice delicious heathy recipe. I like it !
)
January 5th, 2009 at 11:20 am
You don t happen to have a good recipe for malt loaf too. Wish to try one
I love it
January 5th, 2009 at 11:58 am
Oh yum–printing this one today and hoping to start the biga tomorrow mornings. Can I use whole wheat pastry flour or did you use actual whole wheat flour? I know there’s a gluten difference between the two that affects outcome.
January 5th, 2009 at 4:02 pm
That sounds so good, I want that for breakfast tomorrow!
January 5th, 2009 at 5:19 pm
This is a gorgeous bread! It looks like the cinammon and raisins bagels I love so much! And that bread making, must live your house smelling like heaven!
January 5th, 2009 at 5:23 pm
I’ve been meaning to get more whole wheat in my diet this year. This looks like just the recipe to get me started! Just lovely!
January 5th, 2009 at 6:12 pm
Snooky – Do you mean something like English granary bread?
Mary – I’m almost sure that you’ll end up with batter instead of dough if you use pastry dough. I’ve used King Arthur traditional and white whole wheat for this recipe with good results.
Thanks for dropping by guys!
January 5th, 2009 at 8:01 pm
I love all of your recipes. Your instructions are so clear, and everything sounds delicious.
January 5th, 2009 at 8:44 pm
Yummm molten cinnamon sugar just sounds like the most delicious inner and I love how it’s wholewheat!
January 5th, 2009 at 9:02 pm
This is certainly a breakfast I would rush out of bed for!
All the best for 2009!
January 5th, 2009 at 10:11 pm
Never mind breakfast, what a wonderful start to 2009!
I haven’t baked bread in months, and right now I have a loaf of supermarket whole wheat bread on the counter. Would it be too forward of me to ask if you’d like to come and live with me?
p/s
Your Bûche de Noël looks fabulous!
January 6th, 2009 at 3:02 am
Happy New Year, Jude! This loaf is making me WANT to eat 100% whole wheat bread — looks so delicious!
So when are you going to open a boulangerie?
January 6th, 2009 at 4:33 am
this is absolutely worth waking up for. it’s worth walking 20 miles for. maybe even 21.
January 6th, 2009 at 7:41 am
Cinnamon, nuts and raisins……..yum!
Definitely worth waking up in the morning for. Actually, I wouldn’t mind this anytime of the day.
January 6th, 2009 at 9:24 am
Looks delicious as usual!
January 6th, 2009 at 9:28 am
wow, another delicious yeast recipe! great pictures as always.
January 6th, 2009 at 9:58 am
This is one gorgeous looking bread! Only the thought of biting into that oozy center makes wanna run to the kitchen and make it!
January 6th, 2009 at 10:17 am
Oh hay did you say lean brioche? Sounds like the perfect new year food (watching the calories a bit after the holidays). The sugar keeps it moist, eh?
January 6th, 2009 at 5:26 pm
Lovely.. like the whole wheat, & cinnamon, raisin nut. My family has been wanting me to make a cinnamon raisin bread for sometime now. This would be just perfect.
January 8th, 2009 at 9:42 am
More 100% whole grain breads are on my list for 2009. This is one for the list, definitely.
January 8th, 2009 at 8:21 pm
I love cinnamon raisin bread – sometimes I even use it to make sandwiches. YUM!
January 9th, 2009 at 2:02 am
[...] Cinnamon Raisin Walnut Bread – 100% Whole Wheat [...]
January 9th, 2009 at 4:47 pm
Looks like a major feat! This would be great to start off our first breadmaking attempt. Looks great.
January 9th, 2009 at 5:15 pm
This sounds great! I just stumbled across your blog the other day and love it! Do you use freshly ground flour? What type of wheat are you using? Hard winter red? Or something along the lines of Prairie Gold, a hard white? Or King Arthur? Do you use white sugar? What do you think about using raw cane sugar? Have you tried this any nuts other than toasted walnuts?
By the way I love the Easy Pear Tart! We are going to try it with fresh milled hard white wheat flour. Pears are one of the few fruits that we can get pretty inexpensive. Unfortunately we don’t have any “local” fruit aside from wild blueberries and raspberries during the summer (if we pick them ourselves) here in the interior of Alaska.
Thanks for the great site and keep up the good work!! I find that I spend way too much time here but hey when you find a good thing…
January 10th, 2009 at 9:49 am
I really need to get into Reinhart’s whole wheat book.
This looks so wonderful.
January 14th, 2009 at 6:28 pm
I always use King Arthur flours when it comes to bread baking (hard red for whole wheat breads). It gives me the most predictable results because I’m so used to it. How’s home milling working out for you and what type of breads do you usually make?
As far as sweeteners, anything goes really. I really like turbinado — I basically substitute using the same weight. Works with honey, too.
I’ve also tried it with pecans and pistachios… Basically whatever I have on hand works
January 15th, 2009 at 11:19 am
Oh wow it looks fabulous! Another recipe added to my ‘must try’ pile.
January 22nd, 2009 at 1:33 pm
Thank you! This is exactly what I have been looking for. I’ve made white bread but never %100 whole wheat bread to this degree of perfection. It’s delicious-I’ve had slices for breakfast and lunch every day since it came out of the over.
February 16th, 2009 at 4:12 am
I made this with all-purpose instead of the WW and it was absolutely fabulous. Used Reinhart’s recipe from Bread Baker’s Apprentice. Everyone loved it too!
February 24th, 2009 at 10:05 pm
Hi Jude-
I’ve been enjoying your site and today am making this bread. I have one question as to the walnut amounts in the recipe, which seem off between the volume and the weight measures – 3/4 cup weighed more like 90 grams for me. How much do you use? I ended up with 30 grams/ 1/4 cup because I was having trouble enough getting the raisins to stay in the dough! It’s on the final rise, so we’ll see…
Nancy
February 25th, 2009 at 11:21 pm
Nancy, that’s definitely a mistake on my part. You’re right, 3/4 cup of walnuts do weigh out to about 90 grams. I updated the post with the correct weight measurements. Thanks for letting me know!
March 1st, 2009 at 1:29 pm
Jude, very eager to try this. I’m new to bread baking so this may be a dumb question, but…options for baking small batches or best way to keep this type of bread? For instance, if I made several half loaves is there a suggested baking time? Is freezing the baked loaf an option?
I love the idea of having this ‘on hand’ as I don’t think we could eat it every morning.
March 2nd, 2009 at 9:42 pm
Patti, freezing is definitely an option for this type of bread. Pre-sliced (slicing frozen bread can be dangerous) and wrapped in plastic or stored in an airtight container, the bread will keep well in the freezer.
April 6th, 2009 at 3:47 pm
[...] celebrate my forthcoming freedom from midterms with this recipe, but without the walnuts. The cinnamon-raisin bagels I bought last week made me remember how [...]
April 11th, 2009 at 1:22 pm
[...] the recipe I found here, I made a few [...]
May 3rd, 2009 at 10:29 am
I need a recipe where the cinnamon is mixed into the dough. Please e-mail one to me. Thank you Alice
May 5th, 2009 at 5:21 am
Just a tad confused in the recipe directions –
all of the biga, divided into 12 pieces
all of the soaker, divided into 12 pieces
Why the division? Am I missing something?
Great recipes – just found your site – can see I’ll be spending hours on here looking around!
Thanks
May 7th, 2009 at 7:49 pm
Debbie, sorry for the confusion. Slapping the biga and soaker together without dividing will make it tougher to fully incorporate because they will have well-developed gluten at this point. It doesn’t have to be exactly 12 pieces or anything. Walnut-sized is good for starters. Hope this helps!
October 24th, 2009 at 10:43 am
I just made this bread and it is wonderful. The dough is very nice to work with and the taste is great. I used King Arthur Whole Wheat White Flour. Thank you for posting such a good recipe. This will make very nice hostess gifts during the holidays.
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