9 Reviews of Rustic Wheat Cinnamon Raisin Bread

From: Bayhill

On Jul 13, 2008

Delicious! We loved this hearty, chewy cinnamon raisin bread. The flavor and the texture of this bread was outstanding. I had to use regular maple syrup as I didn't have the sugar-free, and the sweetness of the loaf was perfect. Also, I added 3 TBSP. wheat gluten to help with the volume of the bread (this is something I always do when using whole-grain flours or cereals in yeast bread). My family prefers to have a cinnamon swirl in their raisin bread, so after the 1st rising, I rolled out the dough to a 16"x10" rectangle. I spread some melted butter over the dough and sprinkled the dough evenly with a mixture of cinnamon/sugar. Starting with the 10" side, I rolled the dough up into a loaf shape and sealed the seam by pinching it. I put it in a 9"x5" loaf pan and baked it for about 40 mins. My family loved this bread and gave it 2 huge thumbs up. Brooke, you have a definite winner here. I will be making this often. Thank you for sharing! Made for Zaar Stars Tag Game

From: Aaliyah&Aaron's mum

On Nov 6, 2007

This was a lovely bread! It had the right amount of sweetness to it. The bread had just a bit of a dense texture (guess it was the oatmeal?? or was it just me?!?).. which was very nice! But I do have to point out that the dough took about 2 hours to rise both times even though I had the heater on in the kitchen and it was kept in a warm place. We really enjoyed it. Thank you, Brooke! I will definitely be making this again.

From: KITTENCAL

On Dec 26, 2008

I made a few minor changes to this recipe, and it turned out really good, didn't have sugar-free maple syrup so I used the regular and reduced the honey to 2 tablespoons, used all purpose flour and increased the yeast to 1 tablespoons for a quicker rise, thanks Brooke!

From: Anme

On Sep 29, 2007

I did this all by hand with no real problems except the dough was super sticky for me so I added quite a bit more flour. Since my kitchen was cold I think it took a lot longer to rise for me. It took about 1 1/2 for both rises for me. I really like the sweetness the syrup gives to this loaf. Got a big thumbs up from the mother! Only took about 30 minutes to bake for me since I made three small loafs out of it. A def. make again!

From: Chef Kate

On Feb 29, 2008

Five enthusiastic stars! Fabulous combination of really healthy and really delicious! I had no difficulty with the dough rising and ended up with one lovely fat loaf. I followed Brooke's instructions to the letter except (LOL) I used pure maple syrup, not sugar free. I used Irish steel cut oats and they really gave a great texture and flavor to the bread--it's amazing how different (and to my mind better) they are than rolled oats. I also used a combination of golden and dark raisins and plumped them in warm water before kneading them in. We've all had a slice off the end and love it. We are all looking forward to having some toasted with sweet butter and/or cream cheese in the morning. Thanks so much, Brooke!

From: LifeIsGood

On Dec 23, 2008

This is a wonderful and healthy bread recipe. I loved the crustiness on the outside of the bread and the lovely cinnamon flavoring. I chose to make 2 smaller loaves. The bread was rather dense, but still delicious. Next time, I might let the bread rise longer than the 2 90 min. sessions. Thanks for the healthful and yummy bread!

From: Sydney Mike

On Jul 17, 2008

You have a great recipe here, Brooke! Several things I especially like about this ~ the use of honey & whole wheat flour, &, of course, the raisins! Had no trouble at all with any of the preparation, but I will tell you that another time I'll be including some of Bayhill's tips (like the GREAT cinnamon swirl)! Thanks for a keeper of a recipe! [Tagged, made & reviewed in Every Day Is a Holiday cooking game]

From: momaphet

On Oct 5, 2007

This recipe just didn't work. The dough never rose to the point where I could bake it. I let the dough rise for and almost 2 hours the first time and it maybe increased by half. The second took even longer and maybe rose a third. I used a thermometer to make sure everything was the correct temp. and I had a nice warm room for it to rise in. I double checked my yeast to make sure it was fresh and it proofed quite nicely. Since the other person who made this said it took an hour and half for each rise instead of the 45- 60 minutes stated in the recipe - I wonder if the portion of yeast to flour is off.

From: 2Bleu (Bird&Buddha)

On Apr 20, 2008

A nice bread. Not as much of a cinnamon taste as I expected but just the right amount of sweetness. Biggest drawback was the "doughy" taste of the bread. I used active dry yeast that I proofed before adding, and all-purpose flour in lieu of the bread flour. The bread rose nicely and I made a singe big loaf. Put together entirely in the KA, the dough came together well with a very good consistency and I had high hopes for it. I liked this recipe, just not as much as I'd hoped. ~Buddha