Soon, the small butter talk turns to backyard chickens, homemade make-up, and raw milk. By the end of the conversation, the kind shopper once intrigued by butter, is convinced I live life from a chapter of
The last couple years, I’ve been delightfully satisfied with a local baker’s artisan bread . I look forward to waking early on Saturday morning to visit the farmer’s market and the booth where my favorite baker sets up shop. The organic sourdough selections stacked neatly on top of each other. Who needs to spend hours in the kitchen making homemade bread when warm loaves are awaiting every Saturday morning.
To my Saturday morning stops at the baker’s booth. The expense of $6 a loaf is more than my new monthly budget can handle.
Cinnamon Raisin Oatmeal Bread
With a bread-loving three year-old and three other humans to satisfy with a daily ration of gluten, I’ve turned to my kitchen and fully embraced the art of bread making. Embraced life “on the prairie”, modern day yoga-pant-style.
This whole wheat bread is soaked to make it easier to digest and nourishing for the body. Soaking grains breaks down the phytic acid allowing for easier digestion. In fact, many people who can’t tolerate bread made with wheat, can tolerate soaked grains, making for a happier gut. Read more about soaking grains here. The end result is an easy-to-make bread that’s fluffy and light, perfect for toast, sandwiches, french toast, or perfectly sliced with a big slab of pastured butter.
The end result is an easy-to-make bread that’s fluffy and light, perfect for toast, sandwiches, french toast, or perfectly sliced with a big slab of pastured butter.
Whole Grain Cinnamon Raisin Bread
Calories: 5641 kcal Carbohydrates: 1212 g Protein: 199 g Fat: 44 g Saturated Fat: 10 g Cholesterol: 24 mg Sodium: 4836 mg Potassium: 6170 mg Fiber: 159 g Sugar: 157 g Vitamin A: 520 IU Vitamin C: 4 mg Calcium: 817 mg Iron: 53 mg
Kristin is the creator and editor-in-chief of Live Simply. Kristin is married to her high school sweetheart, Dustin, and is the mom to two kids and two free-roam (litterbox-trained) bunnies, Leo and Estela. Kristin started Live Simply in 2013 to share her passion for real food and natural living.Along with whole wheat flour, this bread includes raisins, toasted pecans, as well as cinnamon both in the dough and in a swirl you can see in each slice.
A couple of toasted and buttered slices of this bread for breakfast will carry you all of the way to lunch. The bread is hearty and filling, with a super moist crumb.
Whole Wheat Eggless Cinnamon & Raisin Swirl Bread Recipe By Archana's Kitchen
This bread takes a couple of days to make. First, you make both a preferment and a soaker with most of the ingredients.
After you mix the soaker, which contains flour, salt, milk (any kind, including soy or rice milk), and the raisins, you let it sit covered for 12 to 24 hours at room temperature. This really softens the grains and mellows the flavor.
At the same time, you mix a biga of whole wheat flour, a small amount of yeast, milk, oil, and an egg, cover it, and refrigerate it for 8 hours and up to 3 days.
Cinnamon Raisin Sourdough Bread
Sometimes it's difficult to make 100 percent whole wheat flour taste good even though it's the more nutritious option. This method really makes a difference.
This method of using both a soaker and biga (preferment) in whole grain breads was developed by Peter Reinhart and introduced in his book, Whole Grain Breads: New Techniques, Extraordinary Flavors, first published in 2007. He has an entire chapter in the book discussing the method. If you want to learn more about baking breads with whole grains, definitely get the book.
If you really want to geek out on baking bread with whole grains, be sure to check out Peter Reinharts's Bread Revolutions: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques.
Multigrain Cinnamon Raisin Bread Recipe
I did have some issues with the first rise, in that it barely rose (in fact, I was worried that I forgot the yeast). I decided, after two hours, to go ahead and shape the loaf for the second rise. Thankfully, it rose as expected and rose even more in the oven. In fact, the dough had great oven spring. Have faith in oven spring!
First, the baking time will vary because of the lower baking temperature. It really helps to have an instant read thermometer to check if the bread is done. It's much more reliable than thumping the bottom of the loaf to see if it sounds hollow.
Keep an eye on the loaf to make sure the top is not over browning. When the top is brown enough, tent it with foil.
Cinnamon Raisin Sourdough
To toast the pecans, heat a skillet over medium-low heat and add the nuts. Cook, stirring regularly, until the pecans are fragrant, five to ten minutes.
This bread actually develops flavor over time, and even tastes better after a couple of days. If you love Raisin Bran, try substituting this bread for breakfast. So good.
Instead of pecans, you can substitute toasted walnuts. You can also skip the nuts if you or your family members aren't big fans.
Whole Wheat Cinnamon Raisin Walnut Bread
For the soaker, you can substitute a multigrain cereal, such as Bob's Red Mill, for half of the whole wheat. You will definitely need a kitchen scale because the volume will not match.
Welcome to this month's Bread Bakers. Our theme is whole grains, and our host is Wendy of A Day in the Life on the Farm.If you have a bread machine, you'll definitely want to make this Whole-Wheat Cinnamon Raisin Bread right now! It's perfect for breakfast, but we also enjoy spreading on some cream cheese for a snack during lunch, or even as a dessert after dinner. It's well worth the investment for a machine just to make this recipe.
I recently bought a bread machine and have been experimenting with different recipes. I am still playing around to find the perfect whole-wheat sandwich loaf, but in the meantime, I hit the jackpot with this raisin cinnamon bread for bread machines.
Homemade Cinnamon Raisin Bread
The first time I made this bread the entire loaf (pictured) was gone in just under 24 hours. And no, we did not have any house guests…it was just my family of four chowing down like it was our jobs. At one point I had to cut the children off mainly because I wanted my loaf to last us longer than a day!
I finally made more though and have been using it to make sandwiches – with organic cream cheese in the middle – for my daughters’ snacks at school. They even love this bread enough for it to serve as a “dessert” after dinner.
If you don’t have a bread machine I think it’s worth the investment since it’s nearly impossible to find decent whole-wheat bread at a typical grocery store. I bought a Panasonic (this one is similar)machine that was recommended by several friends, but I’ve also heard from readers who found a machine they love from their local Goodwill store.
Cinnamon Raisin Walnut Wheat Bread Recipe
The only complaint I have about my machine is that I wish I didn’t have to wait an hour or two for it to beep before adding the raisins (since you don’t put them in with the rest of the ingredients). Other than that though I’ve been very happy with it! Here’s a quick tip: make sure to select the whole wheat setting on your bread machine for the best results!
Nutrition Facts Whole-Wheat Cinnamon Raisin Bread (for Bread Machine) Amount Per Serving Calories 2911 Calories from Fat 1062 % Daily Value* Fat 118g 182% Saturated Fat 95g 594% Sodium 1232mg 54% Potassium 1865mg 53% Carbohydrates 448g 149% Fiber 54g 225% Sugar 69g 77% Protein 62g 124% Vitamin C 7.8mg 9% Calcium 321mg 32% Iron 13.4mg 74% * Percent Daily Values are based on a 2000 calorie diet.
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Whole Wheat Cinnamon Raisin Bread In Bread Machine
Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.
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