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I recently bought a bread machine and have been experimenting with different recipes. I am still playing around to find the perfect whole-wheat sandwich loaf, but in the meantime, I hit the jackpot with this raisin cinnamon bread for bread machines.
Whole Wheat Raisin Cinnamon Bread for Bread Machines
The first time I made this bread the entire loaf (pictured) was gone in just under 24 hours. And no, we did not have any house guests…it was just my family of four chowing down like it was our jobs. At one point I had to cut the children off mainly because I wanted my loaf to last us longer than a day!
I finally made more though and have been using it to make sandwiches - with organic cream cheese in the middle - for my daughters’ snacks at school. They even love this bread enough for it to serve as a “dessert” after dinner.
What's the Best Bread Machine for Whole Wheat Bread?
If you don’t have a bread machine I think it’s worth the investment since it’s nearly impossible to find decent whole-wheat bread at a typical grocery store. I bought a Panasonic (this one is similar)machine that was recommended by several friends, but I’ve also heard from readers who found a machine they love from their local Goodwill store.
The only complaint I have about my machine is that I wish I didn’t have to wait an hour or two for it to beep before adding the raisins (since you don’t put them in with the rest of the ingredients). Other than that though I’ve been very happy with it! Here's a quick tip: make sure to select the whole wheat setting on your bread machine for the best results!
If you have a machine that you love please tell us about it in the comments below.
Whole-Wheat Cinnamon Raisin Bread (for Bread Machine)
Ingredients
- 3 cups whole-wheat flour
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1 cup water (warmed (I heat it in glass measuring cup in microwave for 1 minute))
- ½ cup coconut oil
- 4 tablespoons honey
- 2 teaspoons active dry yeast
- 1 cup raisins
Instructions
- Follow your bread machine’s directions for making a whole-wheat raisin loaf.
I like to take my bread out 10 minutes before the standard end time for a lighter crust.
Justine says
Hi! I just found your blog and its very timely for my family of 3 small children and us 2 adults!! We are trying to cut down on using plain flour and have been recommended spelt flour for baking etc. I didn't have any whole-wheat flour today for this recipe so substituted with plain flour and I did the recipe on the dough cycle and cooked it in a loaf pan in the oven at 200 degrees Celsius for about 30 minutes and it worked a treat!! I don't have a lot of success with my breadmaker for making loaves but even just doing the dough cycle and then making it into rolls or a loaf works out just as well! I look forward to trying more of your recipes :)
Rachel K E says
I found your blog through Pinterest last week and have been devouring it since! I made this bread this weekend and I can't get enough. It's just sweet enough and really filling. Thank you so much for sharing. Keep up the good work! You're an inspiration!
Kristy Kelley says
I am curious about your feelings on the non-stick coating in the bread machine pans. I got a bread machine for Christmas and have been making your whole wheat sandwich bread and cinnamon raisin bread. My family LOVES both, but I absolutely HATE the fact that there is non-stick coating in the bread pan. What are your thoughts?
100 Days of Real Food says
I have not researched it thoroughly, but what I've heard is that the coating is harmful if it's chipped or peeling off. I haven't looked into it in detail though...
Kristy Kelley says
I am curious about your feelings on the non-stick coating in the bread machine pans. I just bought a bread machine and have been using your recipes for the whole wheat sandwich bread and cinnamon raisin bread. We LOVE them, however, I absolutely HATE the fact that the bread machine has a non-stick coating!!!!
Maria says
I made this recipe over the weekend. The bread itself turned out well but the crust was dark. I'll probably use the light crust option versus the medium option next time. Regardless, my kids really enjoyed it with cream cheese and a glass of milk.
100 Days of Real Food says
Or you could take it out 10 minutes (give or take) early for a lighter crust.
Sara says
I have the same bread maker (Panasonic) and although I keep trying NONE of my bread (including this recipe and the honey wheat sandwich bread) has turned out. It comes out in small, rock hard blocks. I've tried different whole wheat flours, different yeasts (about 4 different kinds) and I'm even using a candy thermometer to make sure my water is the right temp. I'm wondering, Lisa - or anyone else that has the same bread maker - if you are using the yeast dispenser. My next plan of attack is to just dump the yeast into the machine. What do you think?!
100 Days of Real Food says
I am using the yeast dispenser (can't believe the trouble you are having!!!). Have you checked it during the kneading process to see how the bread looks? Something sounds like it is not right!
Rebecca says
Hi do you know if you can just grind rice to make rice flour? Some websites say to cook/soak it first, dry and then grind? Anyone have any success? I used my Magic Bullet to grind it and it looks really fine. I am going to try to make bread in my new bread maker for my sister who has gluten issues. THANKS. Oh and I love your blog!
100 Days of Real Food says
I have not tried that yet myself...let me know what you find out!
Nikita says
Thanks Angela!
I've been experimenting with different combinations and so far most of them have worked really well. I'll have to check out the flour selection at the health food store to see if they have more options. I can't use bulk due to the risk of cross contamination (allergies) but at least the flour companies are aware of those of us who want healthier options! :)
Nikita says
Hello!
We just got a bread machine this week! I'm looking forward to trying this recipe but I have one question.
Are you using whole wheat bread flour or just whole wheat flour? I know bread flour has more 'stuff' in it but I also know that the extra protein is important in most recipes.
I'm definitely book marking your site. My toddler has a soy allergy so processed foods are pretty much a no go. It is the push we needed to get rid of the few processed things we were still using!
Thanks!
Angela says
Nikita,
I like using King Arthur's Whole White Wheat flour and get really good results. It's still a whole wheat flour, but uses a winter spring wheat, which produces a "lighter colored, milder-tasting" bread. I use it to make all my baked goods and the kids love it.
marci says
i am a NEW USER)i dont understand --this bread machine too well!help!!--
when do i put the raisens in?==why does it matter?-
-what is the final dough result suppose to look like?--
should i use a fruit/nut setting or a whole wheat setting?
ive wasted my time and ingredients once before--had to give it to the dogs--it looked like a hard mud pie ;[
100 Days of Real Food says
Each machine is different so I would definitely recommend reviewing the instructions for your machine carefully!!
Marcie says
How do you guys store your bread? When I have made pumpkin and zuccini bread I have stored in a zip lock bag, but it resulted in too much moisture . I just made this recipe and it turned out pretty good. While it is drier than the other two breads I have made, I am hesitant to put it in an airtight container.
100 Days of Real Food says
You could try wrapping it in foil instead...that's worked well for us!
Teri says
Have my first batch in the old bread machine right now! I have a Kitchen Pro Regal- and I got it for a wedding gift 12 years ago this month. Have my fingers crossed.
BTW- I LOVE this website- thank you so much for all of your tips and resources that have been so helpful in transitioning my family to REAL FOOD!
Genny says
Trying this recipe right now. I got my breadmachine from Freecycle. :)
Theodora Taul says
Some really select posts on this site, saved to fav.
rachel h. says
I use the food network bread machine available at Kohl's. After a sale and a 30 percent off I paid $50 and I got back $10 in Kohl's cash. I am sure it isn't the best one on the market, but it works pretty well. I use it 3 times a week on average.
Mary says
OH MY GOODNESS! I have been making your honey wheat bread in my bread maker every weekend and we are loving it. I took a leap and made this bread to take I to work un-tested and it was a HUGE hit. I can't believe how soft and flavorful it was... and the texture was beautiful! I only had canola oil so that is what I used. DELISH! DH was upset I didn't leave any at home for him! THANK YOU x infinity!
Helen says
I got my bread machine at the St. Vincent de Paul thrift store and paid $9 for it. I have used it to make whole wheat bagels and whole wheat pizza dough, in addition to different kinds of breads. I LOVE that I can throw all the ingredients into it and have fresh, warm, REAL bread!! I have a household of 7, including a 17 year old son and a 21 year old son, so we often go through a loaf of bread a day - sometimes even 2 loaves!!! Try the whole wheat bread warm and drizzled with honey.....YUM!
Jennifer says
I am starting to move my family away from processed foods and bread has been one of my hurdles. We do not have a local bakery that makes bread. I could make it myself though. Now that you have a bread machine, was it worth it? Can you do all breads in it, like banana bread and zucchini bread? I'm contemplating buying one but not sure that it is worth the cost.
Dana says
Check your local Goodwill or ask around in your circle of friends. I was talking about getting one and a friend said she had one that she never used that I could have. It has been great. It is an older one but works wonderful. I make dough and all sorts of bread in mine. HTH
Allison Allison says
Has anyone experimented using agave nectar instead of honey? I have a newly diagnosed diabetic and am looking for as low glycemic as possible.
thanks,
100 Days of Real Food says
I have not, but I bet it would work.
Jody says
I have substituted agave nectar in my bread and dough recipes and my super picky husband has yet to realize it!
Meredith says
Do you have a whole what bread recipe (which can be used for sandwiches, etc.) for bread machine? I am having a hard time finding one that follows the rules AND for bread machine. Thanks!
100 Days of Real Food says
I have been working on perfecting a whole-wheat sandwich bread recipe and will post it as soon as I find the best one!
kristel says
The whole wheat roll recipe by Michelle (1st comment at the very top) is incredible! I had to take a picture they looked (and tasted)so yummy and I am an amateur at making bread! My family love them! Thanks!!!
MemeGRL says
I'm new to this site, so forgive me if I'm missing "fake" food ingredients in this recipe. But we've had huge success with my sometimes-picky bread eaters (one is suspicious of both color and texture, alas) with the recipe here:
http://dillaye.blogspot.com/2006/01/be-delicious.html
I'm still learning how to use the bread machine from my sister in law but this looks really good and I can't wait to try it! Thanks!
100 Days of Real Food says
The recipe you shared is only partially whole-grain. It actually contains more "white" refined flour than it does whole-grain flour and oats. That is the only part we would not consider to be "real" food!
Lita says
I've had my Zojirushi for over 15 years. I think I've made every kind of bread known to man! Usually, I just make the dough, then bake the bread in the oven. I'm definitely going to try this recipe! Thanks!
Paula says
I made this recipe this morning and it is FANTASTIC! I have a very old Breadman that I traded a friend for long ago so I wasn't sure of the right setting. I guessed and chose "Basic Wheat Medium" and it came out great. In my machine, I add the wet ingredients, then dry on top. It mixes for 12 minutes then I can put the raisins in when it gives a beep signal, which sounds much more convenient than waiting 1-1/2 hours! The whole cycle on my machine is 2hrs 30 minutes. Thanks for an awesome recipe I'm sure we will use often, now that we are changing over to all real food!
Kathleen says
That is a fantastic bread machine! I've been using it for 2 years now and it hasn't let me down yet! Thanks for the new recipe!
Richelle Luchkowec says
I made this recipe two days ago and the loaf is gone! We are not an "official" real foods family and I was concerned this would be bland. While my son did mention it didn't have as much cinnamon as a previous loaf I'd made, both of my boys woke up asking for this bread for breakfast. Thanks for another great healthy option, Lisa! One baby step at a time for me.
BTW, make sure you don't have anywhere to go when you start making it. My whole wheat setting takes 5 hours, but I had to be there at the 1.5 hour mark to add the raisins. Then I was free to run an errand. And I took mine out about 10 minutes early for a softer crust like you recommended.
Shawna says
This recipe was the best recipe to ever come out of my bread machine. I have a Wililams Sonoma machine my husband and I received as a wedding gift. Been using it off and on for years, everything I've tried has just been okay. I used the light crust and 2 lb. loaf setting. This loaf was moist and the crust perfect. I used 1-1/2 c. Arrowhead Mills stone ground whole wheat flour and 1-1/2 c. Trader Joes White Whole Wheat Flour and 1/2 c. canola oil. This will be a staple recipe in our household. Thank you so much for sharing!
Alisa says
Do you use the 1.5 or 2lb setting?
100 Days of Real Food says
My machine didn't ask me that question when I used the Whole-Wheat Cinnamon Raisin Bread Setting
Brian says
Hi Lisa, thanks for the recipe! Planning to try it today, but I don't see what setting you selected for loaf size? I have the same Panasonic breadmachine and there is a setting for XL-L-M when you set it to Whole Wheat Bake Raisin. I assume it's the M setting since there is only 3 cups of flour?
Thanks!
Amy Taylor (comment moderator) says
HI there. Lisa's machine doesn't give her the option. :)
Melissa says
I've had a Breadman machine for 13 years and I had given up trying to use it because I could never find a recipe for any type of bread that we liked. This was wonderful! Even my two-year-old loved it and she is pretty food-skeptical these days. I did double the cinnamon because we love it and pulse the raisins in the food processor so my daughter wouldn't try to pick them out. Now I need to try to find a sandwich bread. I'll have to try Gretchen's suggestion above.
Stacey says
Made this during the night using my panasonic bread machine. I used the medium loaf size and the cycle for whole wheat raisin. It came out well, but since it ran unattended, the outside was a little dark. Next time, I will try to be there at the end of the cycle to pull out a little early like you do. Also, next time, I will probably add some extra wheat gluten so the bread will not be quite as dense. But, as far as taste, my four daughters all give it a thumbs up.
kelli says
We use a zojirushi bread machine. Here is the recipe that I use, and I think the mayo is key... I also like that the only sweetener comes from honey :)
http://mamasnuthouse.blogspot.com/2007/08/whole-wheat-sandwich-bread-abm-foldable.html
Good luck! I love the bread machine. We haven't bought bread in 4 years. I even make a loaf to take to the babysitter's every week.
Naomi says
That's what I use also, but (you'll want to slap me for this) I found mine at a GoodWill store for $20! I use it mainly for the DOUGH function, for making challah.
Sarah says
I have a BreadMan machine and I love it! I've had a hard time finding a cinnamon raisin bread that is cinnamon-y enough. Thanks for posting this one, I'll try it!
Angy says
Marilyn's homemade bread recipe found here http://articles.urbanhomemaker.com/index.php?article=83 is awesome. Makes a perfect loaf every time. Whole wheat yet soft enough for the family to enjoy with sandwiches or just fresh baked with butter. mmmm - 3 different recipes: by hand, with a bread machine and with a stand mixer Enjoy!
And to Tanya - I use Vital Wheat Gluten and Dough Enhancer with great results
Shayla says
This looks like it would be so yummy to make french toast out of!
Tanya @ Vegan Faith says
I can't wait to try out this recipe. By the way, what are your thoughts on Vital Wheat Gluten? Is it ok to use in whole wheat bread recipes? I have a whole wheat bread recipe on my blog that I have been playing with for several weeks and I think I have a pretty good loaf down. http://www.veganfaith.com/2011/05/marsha-challenge.html
I just got my bread maker, the BreadMan, and I love it so far!
100 Days of Real Food says
Most of the recipes I've seen with Vital Wheat Gluten call for such a small amount I don't think it could negatively impact the bread too much. But my personal goal is to use as few ingredients as possible in our standard whole-wheat loaf because I figure if Great Harvest can do such an amazing job with only WW Flour, Water, Honey, Salt and Yeast then I should be able to do it too! Not quite there yet though :)
Pam says
Additional gluten will help the bread rise and add elasticity to the dough, which should result in a less dense loaf. Our household is gluten-free now, and I learned the hard way about what gluten can do for a loaf of bread! I had been baking from this book: http://www.amazon.com/Bread-Lovers-Machine-Cookbook-Non/dp/155832156X and the majority of the recipes call for vital wheat gluten. I was adding about a tablespoon for 1.5lb loaves.
Nicky says
No joke - I was JUST online last night looking for a good whole-wheat cinnamon raisin bread recipe for our bread machine!! Can't wait to try it!!! Thanks!
Grace Stafford says
I have the same breadmaker as you. It says put dry ingredients in first. For this loaf, I have found it works best if you do it EXACTLY as I post.
1 2/3 c. ROOM TEMPERATURE water- Do not heat the water. The bread machine does.
2 Tbs Oil - I am using organic extra virgin olive oil but am going to try coconut
2 tsp salt- Yes add the salt to the water now
1/4 c honey plus a tad extra- I can never get it only a 1/4 c. a little always goes in
2 c Whole wheat flour - I grind my own and have used white and red. White wheat gives a lighter tasting loaf. I usually use 1c white, 1 c red(This is WHITE WHOLE WHEAT flour not white bad for you junky flour!)
2 c Organic Whole Wheat Bread flour - I get mine from a co-op but King Arthur Bread Flour is the best to use if you don't have any other options
1/2 c oatmeal - I hide this in there and my kids have no idea
1 TBSP active dry yeast
Put ingredients in that exact order. DO NOT put yeast in yeast dispenser. I have had better luck making a little well in the flour and putting the yeast right in the mix. Select BASIC setting not whole wheat. Do not choose rapid either. Then select XL loaf and I choose light crust. Press start. It should take 4 hrs. I check the dough during the first knead to make sure it is the right consistency. This recipe is generally exact. Now I live in Idaho so we have low humidity and elevation so you may need to change your flour to water ratio a tad. That is why it is best to check bread during first need. It should be slightly sticky but smooth. If it's too smooth add a tbsp of whole wheat flour. If it's too sticky, add a tbsp water. When it's done, pull it out. I put a light coat of butter all over mine. But our butter comes from our raw milk and I homemake that so you may not want to. you don't have to, it just makes it yummy. Cover with a towel for at least 10 mins before cutting. We store ours in a ziploc bag. I have a pic on facebook of the loaf.
Jules Muscari says
Grace- I live in Colorado which is also High and dry and made this bread for the first time . Taste and texture were awesome except top caved in like a deflated balloon. Has this happened to you?
Gretchen says
The addition of an egg yolk makes it extra fluffy. (use the white to brush over the top before baking if you end up baking in your own oven)
Also - 1/4 to 1/3 cup of milk in place of the same amount of water changes the texture and flavor too.
Just remove the raisins and cinnamon from your recipe and increase liquid to 1 and 1/4 (using some milk and water) is how I make my sandwich bread.
Happy Baking!!! I look forward to trying your recipe for cinnamon bread! YUMMY!
Amy @ A Little Nosh says
Any thoughts on how to change the recipe if you don't have a bread machine? I use my KitchenAid mixer to knead, and then bake in a loaf pan. Would the ingredients stay the same? Any changes to the procedure?
Bethany says
Amy, I would guess if you used a standard kitchen aid recipe and followed the guidelines it would adjust easily. I'm not an expert at doing this in my mixer yet (I have a bread machine but the mixer is actually more fun for me). A guess, add the yeast and water first for five minutes until it bubbles, add the rest of the wet ingrediants and mix in and then add the flour a cup at a time. Add the raisins last. Put the dough in a oiled bowl and let rise until it doubles etc. I have a whole book of recipes for the kitchen aid at home and I will check to see if there is something similar enough in it.
100 Days of Real Food says
Try this version, which is what inspired my recipe: http://moneysavingmom.com/2011/02/cinnamon-swirl-bread-recipe.html
Michelle says
We've go the same bread machine! I bought it (based on Amazon's records) on February 9, 2010, and it's still going strong.
I mainly use it for the dough function. It's great for kneading out whole wheat dough for dinner rolls. Once the dough cycle finishes, I just plop the dough out and let it rest for about 10 minutes, then shape it into small balls and let those rise for about 30 minutes before baking in the oven.
The recipe I use is:
3 1/4 cups freshly ground hard white winter wheat
1/4 cup honey
1 teaspoon salt
2 tablespoons butter or coconut oil
1 egg
1 cup of water
1 tablespoon active yeast
melted butter
Put all of the ingredients except the yeast and melted butter into the loaf pan, with dry ingredients in first. Add the yeast to the dispenser and set it for the dough cycle.
When complete, turn the dough out on to a floured surface, cover with a clean dishtowel and let rest for 10 minutes. Grease two round cake pans or one 13x9 pan with coconut oil or ghee.
Use a dough cutter or knife to divide the dough into 12 equal pieces. Shape each piece into a smooth-topped ball, but don't roll the dough between your hands! It's kind of hard to explain, but you sort of hold the ball in your fist and squeeze it up through the ring of your index finger and thumb, then just pinch the bottom together with your other hand.
Place the dough balls in your pans and brush the tops with melted butter. Put them in your oven with the oven light on to rise for 30 minutes or until they double in size.
Once they're risen, take them out and heat your oven to 375 F. Pop them back in the oven and give them about 12 to 15 minutes or until they're golden brown. Take them out, let them sit for about a minute to pull away from the sides, then turn them out of the pans and let them cool a little on the rack.
I can't bake these without my husband home to hold the little ones back from the oven. My 2-year-old will sit with his face pressed against the glass, waiting for his rolls to be ready. :)
Katie says
Can you use regular whole wheat if you are unable to get ahold of hard white winter wheat?
100 Days of Real Food says
Yes, regular whole-wheat flour will work just fine!