Cinnamon Raisin Walnut Bread – 100% Whole Wheat

Cinnamon Raisin Walnut Bread

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.

Cinnamon Raisin Walnut Bread Sugar

                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.

Cinnamon Raisin Walnut Bread Shaped

                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).

Cinnamon Raisin Walnut Bread Scored

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

Cinnamon Raisin Walnut Bread - Baked
Freshly baked cinnamon raisin walnut bread

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62 Responses to “Cinnamon Raisin Walnut Bread – 100% Whole Wheat”

  1. Natashya says:

    Mmmm.. looks wonderful!
    And it has fruit and nuts and whole wheat so it is health food. In that case, I’ll have two!

  2. Manggy says:

    Oh, that does it, Jude, you need to start writing a book already. That is just too perfect.

  3. kat says:

    My dad would fall at your feet for a slice of that toasted for breakfast

  4. Dragon says:

    Lovely and healthy. What more can you ask for. :)

  5. snooky doodle says:

    Always with a nice delicious heathy recipe. I like it ! :) )

  6. snooky doodle says:

    You don t happen to have a good recipe for malt loaf too. Wish to try one :) I love it

  7. HeyMaryMary says:

    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.

  8. lisaiscooking says:

    That sounds so good, I want that for breakfast tomorrow!

  9. clumbsycookie says:

    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!

  10. Joy the Baker says:

    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!

  11. 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!

  12. Hayley says:

    I love all of your recipes. Your instructions are so clear, and everything sounds delicious.

  13. Lorraine E says:

    Yummm molten cinnamon sugar just sounds like the most delicious inner and I love how it’s wholewheat!

  14. joey says:

    This is certainly a breakfast I would rush out of bed for! :) All the best for 2009!

  15. Dee says:

    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!

  16. Caroline says:

    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? ;)

  17. grace says:

    this is absolutely worth waking up for. it’s worth walking 20 miles for. maybe even 21. :)

  18. Aparna says:

    Cinnamon, nuts and raisins……..yum!
    Definitely worth waking up in the morning for. Actually, I wouldn’t mind this anytime of the day.

  19. joelen says:

    Looks delicious as usual! :)

  20. Jo says:

    wow, another delicious yeast recipe! great pictures as always.

  21. Miri says:

    This is one gorgeous looking bread! Only the thought of biting into that oozy center makes wanna run to the kitchen and make it!

  22. Heather says:

    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?

  23. Soma says:

    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.

  24. Susan/Wild Yeast says:

    More 100% whole grain breads are on my list for 2009. This is one for the list, definitely.

  25. maris says:

    I love cinnamon raisin bread – sometimes I even use it to make sandwiches. YUM!

  26. YeastSpotting January 9, 2009 | Wild Yeast says:

    [...] Cinnamon Raisin Walnut Bread – 100% Whole Wheat [...]

  27. The Duo Dishes says:

    Looks like a major feat! This would be great to start off our first breadmaking attempt. Looks great.

  28. Peggy says:

    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…

  29. MyKitchenInHalfCups says:

    I really need to get into Reinhart’s whole wheat book.
    This looks so wonderful.

  30. 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 :)

  31. katie says:

    Oh wow it looks fabulous! Another recipe added to my ‘must try’ pile.

  32. Sarah says:

    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.

  33. Arundathi says:

    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!

  34. Nancy (n.o.e.) says:

    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

  35. 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!

  36. Patti says:

    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.

  37. 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.

  38. Midday musings « The Novice Berker says:

    [...] 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 [...]

  39. 100% Whole Wheat Cinnamon Raisin Bread « The Novice Berker says:

    [...] the recipe I found here, I made a few [...]

  40. Alice says:

    I need a recipe where the cinnamon is mixed into the dough. Please e-mail one to me. Thank you Alice

  41. Debbie says:

    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

  42. 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!

  43. Carol says:

    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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