Breads · ALWAYS FREE
Cinnamon-raisin whole-wheat swirl loaf
A half-whole-wheat yeast loaf with raisins in the dough and a thin cinnamon-sugar spiral.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Warm milk to 100-110°F / 38-43°C. Mix with yeast and about ⅞ oz (25 g) sugar; wait 10 minutes until foamy. Mix in both dough flours, salt and butter. Knead 8-10 minutes until supple, then work in raisins. Use measured oil lightly on hands/surface instead of extra flour.
- Use part of the oil to grease the bowl. Cover dough and rise 60-90 minutes until approximately doubled. Mix about ⅓ cup (40 g) sugar, cinnamon and reserved 10 g flour for the filling.
- Use remaining oil on a 9-by-5-inch / 23-by-13-cm loaf pan and work surface. Press dough into a 9-by-16-inch / 23-by-40-cm rectangle. Brush with all 20 g beaten egg, leaving a ½-inch / 1-cm bare border. Scatter all filling evenly.
- Roll snugly from a short end into a 9-inch log without stretching the outer skin. Pinch seam and ends closed and place seam down in pan. Cover and proof 40-60 minutes until the center rises roughly 1 inch / 2 ½ cm above the rim; allow longer in a cool room.
- Heat oven to 350°F / 175°C near the end of proofing. Bake 40-45 minutes until well browned and the center reaches 190-195°F / 88-91°C. Tent loosely with foil if the top darkens early.
- Cool in pan for 10 minutes, then turn onto a rack and cool at least 60 minutes before slicing into twelve equal portions. Do not taste raw dough. Store cooled bread airtight for up to 2 days or freeze slices for longer keeping. Longer rises add time.
Estimated nutrition
Per serving · 1 of 12- Calories
- 202 kcal
- Protein
- 5.4 g
- Total carbohydrate
- 37.8 g
- Total fat
- 4 g
- Total sugars
- 11 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. One twelfth of the complete loaf, including all filling and raisins. Finished slice weight varies with baking water loss. Contains wheat, milk and egg. No dairy-free or vegan tag; check packaged ingredient labels.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Cinnamon-raisin whole-wheat swirl loaf: whole-wheat flour; all-purpose flour; whole milk; active dry yeast; granulated sugar; unsalted butter; fine salt; seedless raisins; ground cinnamon; beaten whole egg without shell; canola oil for bowl. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
