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Multigrain Cinnamon-Raisin Bread

Author: Charlotte Rutledge

Multigrain Cinnamon-Raisin Bread Recipe

Featuring our whole grain Super 10 Blend, this bread was an instant hit when it emerged from our test kitchen. It's airy and just lightly sweetened with a swirl of cinnamon, sugar, and raisins, making it a perfect candidate for breakfast toast spread with melted butter.

At a glance

one 14" loaf


Choose your measure:




  1. Mix and then knead together all the ingredients — by hand, mixer, or bread machine — to make a smooth, supple dough.
  2. Allow the dough to rise, covered, until doubled in size, about 90 minutes.
  3. While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour.
  4. Gently deflate the dough and transfer it to a lightly greased work surface. Pat the dough into a rough rectangle approximately 13" x 20".
  5. Brush the dough with the egg-water mixture and sprinkle over the filling and raisins, leaving a bare strip about 1" wide along one short edge of the dough.
  6. Starting with a filling-covered short edge, roll the dough into a log. Pinch the ends and edge to seal.
  7. Place the loaf into the bottom of a lightly greased glazed long covered baker or stoneware long covered baker, cover the baker with its lid, and let the dough rise for 45 to 60 minutes, until puffy but not quite doubled in size.
  8. Just before baking, uncover the bread and slash it several times diagonally, if desired. Place the covered baker into a cold oven, set the oven temperature to 425°F, and set a timer for 40 to 45 minutes. Start the timer immediately; don't wait for the oven to come to temperature.
  9. Bake the bread until golden brown and the interior temperature measures 190°F on a digital thermometer.
  10. Remove the bread from the oven and turn it out of the pan onto a rack to cool.
  11. Store bread, well wrapped, at room temperature for up to three days; freeze for longer storage.