A healthier twist on cinnamon-raisin swirl bread, this makes fabulous toast. I can’t wait to try it as French toast!
If you can’t find 10-grain flour, pick up a bag of 10-grain bread machine mix and use that.
10-Grain Cinnamon Raisin Bread
Makes 2 loaves, 16 slices per loaf
DOUGH:
1 1/2 cups water
2 TBL honey
2 tsp salt
1 cup white whole wheat flour
3 cups unbleached bread flour
1/2 cup 10-grain flour
2 tsp yeast
FILLING:
6 TBL sugar
2 1/2 tsp cinnamon
1 TBL flour
1 large egg, beaten with 1 TBL water
1 cup raisins
Add dough ingredients to your bread machine in the order recommended by the manufacturer. Use dough cycle.
When cycle is completed, turn dough onto a floured surface. Cover with a tea towel and allow to rest 10 minutes. Divide in half and roll each piece into a rectangle.
Prepare two loaf pans by brushing with oil.
Combine sugar, cinnamon and flour. Brush beaten egg over dough. Sprinkle with sugar mixture and top with raisins. Roll into a tight cylinder, pinching the ends and bottom. Place in prepared loaf pans. Cover with a tea towel.
Allow to rise 1 hour, then preheat oven to 325 and bake 35 minutes.
Let bread cool completely before slicing.
Nutrition information is per slice of bread and is based on 16 slices per loaf.
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