Multigrain Cinnamon-Raisin Bread

Recipe by Charlotte Rutledge
25 Reviews 4.9 out of 5 stars

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.

Prep
25 mins
Bake
40 to 45 mins
Yield
one 14" loaf
Save Recipe
Multigrain Cinnamon-Raisin Bread

Instructions

Prevent your screen from going dark as you follow along.

  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 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.

Tips from our Bakers

  • Want to substitute whole wheat flour for the Super 10 Blend? Use 1 1/2 cups (170g) King Arthur White Whole Wheat Flour + 1/4 cup (40g to 50g) mixed seeds/flaked grains of your choice (e.g., barley flakes, sunflower seeds, sesame seeds, red wheat flakes, etc.) in place of the Super 10 Blend.
  • If you don't have a long covered baker, place the shaped loaf on a lightly greased or parchment-lined baking sheet, covering it with a lightly greased piece of plastic wrap to rise. Bake the loaf in a preheated 425°F oven for 25 to 30 minutes, until golden and a digital thermometer inserted into the center of the loaf reads 190°F.

  • For a flavorful shortcut, use our Baker's Cinnamon Filling to make a gooey spiced filling. Omit the filling ingredients and instead combine 1/2 cup (76g) of the Baker’s Cinnamon Filling with 2 tablespoons (28g) of water and set aside to thicken (in step 3). Spread the cinnamon filling evenly over the rolled-out dough (no need to brush the dough with egg wash), leaving a 1" border along the top, then sprinkle on the 3/4 cup (128g) raisins and proceed with the recipe (step 6). Proceed with the recipe as written.

Baker’s Resources