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.
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
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