Is there anything that smells better than a freshly toasted slice of cinnamon raisin bread with a bit of butter? This one takes all the guilt out of eating a slice of bread. It is made with whole wheat and has no refined sugar. The sweetness comes from a touch of honey in the dough. It is probably the healthiest way to make bread.
I have to thank my sister-in-law (J’s sister) for reminding me about this recipe. I made this for her over a year ago when J and I had gone for a visit. At the time I was just starting to explore eating healthier, cutting back on sugar, eating more whole grains etc.
I discovered a whole wheat cinnamon raisin bread recipe from 100daysofrealfood that was made in a bread machine. Since I did not (and still do not) own a bread machine, I adapted the recipe so I could bake it in my oven at home. It turned out great!
My sister-in-law loved it, and recently she asked me for the recipe and I realized I never wrote it down! So I had to make it again and record it for the blog. And now I have a link that I can send my SIL the next time she needs the recipe!
This is perfect for your next (healthy-ish) tea time snack. Try this refined sugar free whole wheat cinnamon raison loaf and let me know what you think!
Sugar Free Cinnamon Raisin Bread
Ingredients
- 2 tsp active dry yeast
- 1 cup raisins
- 2 cup warm water (divided)
- 4 tbsp honey
- 1/2 cup coconut oil (melted)
- 3 cups whole wheat flour
- 2 tsp cinnamon
- 1/2 tsp salt
Instructions
- In a small bowl mix the 2 tsp active dry yeast and 1 cup warm water. Set aside for 10 minutes. The top should start to get foamy (that's how you know your yeast is still good). Meanwhile prepare your other ingredients.
- In another small bowl, mix the raisins in 1 cup warm water. Set aside.
- Meanwhile, mix in the bowl of a stand mixer with dough hook attachment, mix 3 cups flour, 2 tsp cinnamon and 1/2 tsp salt.
- When yeast has rested 10 minutes, add the 4 tbsp honey and 1/2 cup melted coconut oil. Mix, and pour into the flour mixture.
- Drain the raisins, discard the water, and add the soaked raisins to the flour mixture.
- Turn on the mixer with a dough hook, and mix till the dough is combined and becomes a ball. About 5 minutes. (You can also knead the dough by hand if you don't have a mixer).
- Oil the sides of the bowl with the dough, cover with a clean kitchen towel and let rest for at least 1 hr in a warm place (if you are in a cold climate, try placing it in your cold oven with the oven light turned on).
- After 1 hour the dough should have approximately doubled in size.
- Meanwhile, grease a 9-inch loaf pan and line the bottom with parchment and set aside.
- Punch down the dough in the bowl, and shape into a loaf. Place in the greased loaf pan. Cover again and let it rest for another 1 hour in a warm place.
- Preheat oven to 375F (190C). Uncover the dough in the loaf pan, it should have risen again. Place the loaf pan in the preheated oven and cook for 40-45 minutes.
- Allow to cool for at least 10 minutes in the pan before trying to remove it. Then remove from pan and place loaf on a cooling rack to completely cool. Slice and eat!
