Recipe · Sweet Breads

Fresh Milled Cinnamon Raisin Bread

By: Eleen Beisner

A soft, fragrant fresh-milled loaf with plump raisins and a brown sugar cinnamon-cardamom swirl. This recipe fits a 9×5-inch loaf pan or a 9×4-inch Pullman pan.

Prep time: Several hours (including resting and rising) · Bake time: 45–60 minutes (depending on pan) · Yields: 1 loaf (16 slices)

Ingredients

Instructions

1. Soak the Raisins

   Cover the raisins with boiling water and soak for 10–15 minutes. Drain well, spread them on a clean towel, and blot thoroughly dry. Set aside.

2. Mill and Hydrate the Flour

   Mill the hard white wheat and Kamut finely. Warm 255 g of the milk until lukewarm, then stir in the melted butter, brown sugar, salt, cinnamon, and vanilla.

   Put both flours in the bowl of a stand mixer. Pour in the milk mixture and mix with the dough hook on low until no dry flour remains. Cover and rest for 20 minutes.

3. Knead and Adjust the Milk

   Add the instant yeast and knead with the dough hook on low to medium-low until the dough is smooth, elastic, and tacky, about 10–15 minutes. Fresh-milled dough may cling somewhat to the bowl.

   If the dough feels stiff or tears instead of stretching, add some or all of the reserved 15 g milk, a teaspoon at a time, kneading between additions. If it already feels soft and stretchy, leave the reserved milk out.

   Add the raisins during the final 1–2 minutes of kneading, mixing just until evenly distributed.

4. Let the Dough Rise

   Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let rise until roughly doubled and puffy. This can take several hours; use the dough’s growth as your guide rather than the clock.

5. Make the Swirl and Shape the Loaf

   Mix the swirl flour, brown sugar, cinnamon, cardamom, and salt. Turn the dough onto a lightly oiled surface and gently press out the gas. Roll it into a rectangle about 8 inches wide and 20–22 inches long.

   Brush the surface with the swirl milk and spread the cinnamon mixture evenly over the dough. Roll tightly from a short end, keeping the spiral snug. Brush the final edge with a little more milk and pinch the seam closed.

6. Proof in the Pan

   Place the loaf seam-side down in a greased pan. Cover and let rise until puffy.

   For a 9×5-inch loaf pan: Let the dough rise until it crowns about 1 inch above the rim.

   For a 9×4-inch Pullman pan: Grease the inside of the lid. Let the dough rise until it is about ¾ inch below the pan’s top edge, making sure it does not touch the lid before baking. Slide the lid on gently.

7. Bake

   Preheat the oven to 350°F.

   For a 9×5-inch loaf pan, uncovered: Bake for about 45–55 minutes.

   For a 9×4-inch Pullman pan, with lid: Bake for about 50–60 minutes.

   Check the center with an instant-read thermometer. The loaf is done when it reaches 195–200°F. If it has not reached that temperature, continue baking and check again in 5–10 minutes.

8. Cool

   Remove the loaf from the pan and brush the top with melted butter. Cool completely on a rack before slicing so the crumb sets and the cinnamon swirl holds together.

Baker's Notes

Cinnamon in the dough can slow fermentation. Plan extra time for both rises; they may take longer than expected. A warm place helps, but judge each rise by the dough’s appearance and growth rather than by a fixed time.

Nutrition is an estimate per slice and may vary with ingredient brands, the amount of reserved milk used, and slice size.

Storing & Freezing

Storing

Allow the loaf to cool completely before storing. Keep it in an airtight container or bread bag at room temperature for 2–3 days. For the softest texture, avoid refrigerating the bread, as refrigeration can cause it to dry out more quickly.

Freezing

Once completely cool, wrap the whole loaf tightly or slice it first for easier serving. Place in a freezer-safe bag or container and freeze for up to 3 months.

Thaw at room temperature while still wrapped to help keep the bread from drying out. To refresh the loaf, warm it in a 300°F oven for about 5–10 minutes. Individual slices can also be warmed briefly in the toaster or microwave.