Cinnamon Raisin Bread
This easy homemade Cinnamon Raisin Bread is made with whole wheat flour, oat flour, maple syrup, cinnamon, and sweet raisins. Completely vegan and oil-free, it's perfect for breakfast, snacking, or toasting with your favorite nut butter.
Servings: 12 slices
Calories: 141kcal
Ingredients
- 1.5 cups whole wheat flour
- 1.5 cups oat flour
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon, ground
- 1 teaspoon instant yeast
- 1 cup hot water
- 1/2 cup oat milk
- 3 tablespoons maple syrup
- 1/2 cup raisins
- 1/4 cup additional oat flour for dusting
Instructions
- Mix the dry ingredients. In a large mixing bowl, combine the whole wheat flour, oat flour, salt, and cinnamon. Stir until everything is well incorporated.
- Mix the wet ingredients and yeast. In a small bowl or mason jar, combine the warm water, oat milk, maple syrup, and instant yeast. Stir gently to combine. The liquid mixture should be warm, not hot, since water that's too hot can kill the yeast.
- Combine and let rise. Pour the wet ingredients into the dry ingredients and stir until combined. The dough will look lumpy and shaggy, which is perfectly normal. Cover the bowl and let the dough rise in a warm place for 3 hours.
- Add the raisins and let rise again. After the first rise, gently punch down the dough. Sprinkle in a little additional oat flour and work it into the dough, then fold in the raisins until evenly distributed. Cover the bowl again and let the dough rise in a warm place for another 2 hours.
- Preheat the oven and prepare the dough. Preheat your oven to 450°F and place two oven-safe loaf pans inside to heat up. Once the dough has finished its second rise, sprinkle in a little more oat flour and gently work it into the dough. Shape it into a loaf and transfer it onto a piece of parchment paper.
- Transfer the dough to the hot pan. Carefully remove both hot loaf pans from the oven and reduce the oven temperature to 325°F. Using the parchment paper, carefully lower the dough into one of the hot loaf pans. If desired, sprinkle a few extra raisins over the top, along with a little brown sugar and cinnamon for added sweetness and flavor.
- Cover with the second loaf pan. Carefully place the second hot loaf pan upside down over the first pan to create a covered baking environment, similar to a Dutch oven. This helps trap steam and keep the bread moist as it bakes. Alternatively, you can use a Dutch oven for a round loaf or a loaf-shaped Dutch oven if you have one.
- Bake and cool. Bake the bread covered for 30 minutes, then carefully remove the top loaf pan or lid and continue baking for another 10 minutes, or until the bread is nicely browned and baked through. Remove the bread from the pan and let it cool on a wire rack for at least 1 hour before slicing. This allows the crumb toretain its moisture and finish setting.
Video
Notes
Helpful Resources: You'll find step-by-step photos, helpful baking tips, ingredient substitutions, and frequently asked questions in the post above.
Rising Time: This recipe requires two rising periods totaling 5 hours (3 hours for the first rise and 2 hours for the second). The dough will be shaggy and slightly sticky, so avoid adding too much extra flour.
Quick Overnight Method: Short on time? You can mix the ingredients in the evening, let the dough rise overnight, and bake it the next morning! The traditional two-rise method gives the best results, but the overnight option is convenient for busy schedules. See the post above for more details and important tips.
Homemade Oat Flour: There's no need to buy special flour! Simply blend approximately 1¾ cups of old-fashioned rolled oats into a fine powder, then measure out the 1½ cups needed for this recipe.
Baking Pans: Two oven-safe loaf pans are used to create a covered baking environment similar to a Dutch oven. You can also use a Dutch oven if preferred. Make sure your pans are safe for preheating to 450°F.
Cooling: Allow the bread to cool for at least 1 hour before slicing to help the inside set properly.
Storage: Store in an airtight container at room temperature for 2–3 days, or slice and freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 141kcal | Carbohydrates: 30g | Protein: 5g | Fat: 2g | Sodium: 107mg | Fiber: 3g | Sugar: 8g | Vitamin A: 22IU | Calcium: 36mg | Iron: 1mg