Fresh Milled Whole Wheat Cinnamon Swirl Raisin Bread

USA Pullman pans
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My kitchenaid
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Grain mill:
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Kitchen scale:
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Double sided rolling pin:
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Fresh milled cinnamon swirl raisin bread:

1) 9inch loaf:

350g (2&3/4c) fresh milled hard white
240g (1c) water (I used room temp)
6g (1&1/4tsp) salt
7g (2tsp) yeast
33g (2.5Tbsp)oil
60g (1/3c) cane sugar (sweetener of choice)
70g raisins
4g (1tsp) vanilla extract
13g vital wheat gluten (optional)
6g sunflower lecithin (optional)

Filling:
1egg (for egg wash)
1 Tbsp Cinnamon
2 Tbsp coconut sugar or Brown sugar

Soak raisins in hot water. We do this so that the raisins don’t draw out the moisture from the bread. While raisins soak, put 1c water into mixer. Add in oil, sugar, vanilla extract, vital wheat gluten, and sunflower lecithin. Add in flour. NO YEAST OR SALT YET. Mix until the flour is fully incorporated. Let rest 20 min. Then add yeast and salt. Mix on speed 2 for about 8-10 minutes. While the mixer is going, drain the raisins. Add the raisins into the mixer after 8-10 minutes of kneading. Mix for another 2-3 minutes or until raisins are fully mixed in.
Remove the dough hook and cover the bowl and let the dough rise until double. About 1-2 hours depending on your room temp.
After the dough has doubled in size, oil your work surface. Use a rolling pin to roll dough out into a long rectangle about 18x8in. Wisk egg and brush over dough leaving a 1/2-1 inch space around the dough. Sprinkle cinnamon and coconut/brown sugar over dough. Starting on the short edge of the rectangle, roll dough into a tight log. Pinch the ends of the log closed. Put into loaf pan and let rise until doubled in size. About 60-90 min depending on temperature. Bake at 350 for 35-40 minutes. Or until internal temp is 190-200F. Immediately remove from loaf pan and allow to cool completely before cutting, about 90 minutes to 2 hours.

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This recipe is for fresh milled whole wheat cinnamon raisin swirl bread the full recipe will be in the description down below thank you for Watching start by soaking 70 G or 2/3 cups of raisins in hot water next I’m weighing out 350 G of hard white wheat berries [Laughter] to my mixer Bowl I’m adding 240 G or 1 cup of room temperature water 33 G or 2 and 1/2 tbsp of oil 6 G or 2 and 1/4 teaspoon of sunflower lean 13 G or 1 and 1/4 tablespoon of vital wheat gluten here I’m adding my sugar 60

G of sugar or 1/3 cup 4 G or 1 teaspoon of vanilla extract 350 G or 2 and 34 cup of miled hard white wheat flour once I get everything in my mixer Bowl I begin mixing on speed two on my Kitchen Aid mixer this step is

Just to make sure that all of the flour is in Incorporated so that we can go ahead and let the flour sit and soak for about 15 to 20 Minutes now that the flour is fully Incorporated I’m covering my mixer with a damp cloth and letting it sit for about 15 to 20 minutes after that’s done resting I add in 6 G or 1 and 1/4 teaspoon of salt and 7 G or 2 tpoon of

Yeast and I go ahead and allow it to knead for about 8 to 10 minutes while my dough is kneading I drain my raisins and we want to add the raisins in after the 8 to 10 minutes now we add in our raisins and we’re going to

Let those mix in for about 2 minutes until they’re fully Incorporated in the dough once you raising are fully Incorporated go ahead and stop your mixer lightly oil your bowl cover your bowl with a damp cloth or plastic wrap I’m covering my bowl with a shower cap allow your dough to rise until

Doubled in size which should take anywhere from 1 to 2 hours depending on the temperature in your home when your dough is done Rising lightly oil your work surface and and turn your dough out on your work [Laughter] Surface now we’re going to roll our dough out and the goal here is to roll it into a long rectangle a long horizontal rectangle and you can use a rolling pin to make this easy here we want our rectangle to be nice and long the longer the rectangle the

More swirl you will have in your bread and we want the width of this rectangle to be slightly smaller than the width of our bread pan so if you’re using a 9×5 bread pan you want your rectangle to be no wider than 9 in I rolled my dough out to about 8 in

Wide wide and 18 in long and about 1/4 of an in Thick off to the side I do have one lightly beaten egg for our egg wash and I also have my cinnamon ready as well as my sugar I’m going to lightly coat my dough with the beaten egg I’m purposely avoiding the edges of the dough all around the perimeter I’m just

Leaving a little bit of an edge that does not have the egg wash you won’t end up using the whole egg for this step but feel free to save it to do an egg wash on top of your loaf now I’m using coconut sugar you could

Also use brown sugar and I’m going to lightly sprinkle two tablespoons of coconut sugar on top of the dough again I am avoiding the perimeter of the dough leaving about a/2 in all the way around the dough brushing with the egg is a very important step so please do not skip it

If you don’t do this step there will be gapping in your cinnamon swirl on the inside of your loaf [Laughter] Next I am getting my cinnamon and I’m using one tablespoon and sprinkling that over the dough as well again I’m leaving about a half an inch to 1 in around the perimeter of the Dough I saw some areas that look like it needed just a little bit more cinnamon so I just grabbed my cinnamon and then just lightly sprinkled it on top now it’s time to roll up our dough we’re going to start on the short Edge and we’re going to roll it as tight and

Neatly as possible if it looks like I’m struggling here it’s because I do have my 3month old in the baby carrier so you’ll be able to see his little head bobbing around right there so you can see here why we wanted the short Edge to be no longer than the

Length of our pan so that it will fit nicely in our loaf pan pinch the sides of your dough this is why we leave the perimeter with with no filling so that we can neatly pinch the sides of our dough without the filling oozing out I’m just making sure that my dough

Log is nice and tight here and spraying my Pullman pan I’m using a 9 by by4 pan this will also work in a 9 by5 and 8 and 1/2x 4 1/2 and also an 8×4 pan I’m covering my loaf with a shower cap and leaving it to rise until doubled

Here is my loaf before and here is it after it has fully risen I’m going to put that in the oven on 350 for about 35 to 40 minutes here is the finished Loaf and it is time to cut into it as you can see here the loaf is very very

Soft it Springs back nicely going to go ahead and cut it those lines there are from me laying the loaf on its side when it was Cooling As you can see there’s a nice cinnamon swirl in our Loaf the bread is very very soft and pliable I hope you enjoy this recipe the full recipe will be in the description please feel free to comment any questions you may have thank you for watching