An easy Homemade Whole Wheat Cinnamon Raisin Bread Recipe made with just 4 simple ingredients, no added sugars, and no kneading required!
Let me just preface with the fact that I am AWFUL at making bread. Awful.
I distinctly remember trying to make my own whole wheat bread in college, only to find that it didn't rise AT ALL, and ended up looking like french toast sticks rather than slices of bread. That didn't stop me from eating my french toast stick bread though. (hey, no food waste!)
So like, if I can make this cinnamon raisin bread recipe werk, you can too, boo. It's hella easy.
What makes this cinnamon raisin bread delicious and healthy
- whole wheat flour
How to Make this Dutch Oven Cinnamon Raisin Bread Recipe
In a large bowl, whisk together 4 cups of whole wheat flour, ¾ teaspoon of active dry yeast, 1 ½ teaspoons of salt, and 2 ½ teaspoons of cinnamon. Stir in ⅓ cup of raisins. Slowly add 2 cups of water, and stir until fully combined. Cover bowl tightly with plastic wrap, and leave on countertop for 12-16 hours, or overnight.
After dough has risen, preheat oven to 425°F, and add a 6 quart dutch oven with lid on to the middle rack of the oven while oven is preheating. Once oven has preheated, carefully remove dutch oven, and coat the inside with cooking spray. Shape dough into a ball with hands, and add to dutch oven. Replace lid, and bake for 20 minutes.
Carefully remove lid, and bake bread for an additional 10 minutes, or until top is golden brown. Remove from oven, and let bread cool in dutch oven for 5 minutes, before cooling completely on a wire cooling rack.
- Grease hands with a little bit of oil when transferring dough to keep it from sticking.
- Coat the dutch oven generously to prevent the bread from sticking when baking.
- Let the bread cool completely before slicing.
How long does this cinnamon raisin bread last?
Generally, this bread will last up to 5 days, but can be frozen to extend the shelf life.
Can I freeze this bread?
Absolutely! I usually slice mine first, and keep them a resealable freezer bag for up to 6 months. They taste just the same when toasted. (especially with a little buttah!)
Money-Saving Tips for this Cinnamon Raisin Bread Recipe:
- Buy in bulk. Purchasing the bigger sizes of flour and raisins is more cost effective than smaller or single-serving sizes.
- Use store brands. The store brand of flour, yeast, and cinnamon are usually less expensive without sacrificing flavor or quality.
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Did you make this recipe? Leave me a comment & a rating to let me know how it came out!
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Recipe inspired by Jo Cooks
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