Cinnamon-Raisin-Walnut Wheat Bread

Cinnamon-Raisin-Walnut Wheat Bread

Add this cinnamon flavored bread loaf that's made using raisins and walnuts to your bread basket.

Prep Time



Total Time






cups Gold Medal® whole wheat flour
package regular active or fast-acting dry yeast (2 1/4 teaspoons)
cups very warm water (120°F to 130°F)
tablespoons packed brown sugar
tablespoons olive or vegetable oil
teaspoons ground cinnamon
teaspoons salt
to 2 1/2 cups Gold Medal® Better for Bread flour
cup coarsely chopped walnuts, toasted if desired
cup raisins, dried cherries or cranberries
  1. In large bowl, mix whole wheat flour and yeast. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand 15 minutes.
  2. Stir in brown sugar, oil, cinnamon, salt and 1 cup of the bread flour; beat until smooth. Stir in enough remaining bread flour, 1/2 cup at a time, until a soft, smooth dough forms.
  3. Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in walnuts and raisins. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
  4. Grease uninsulated cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Place dough on lightly floured surface. Gently shape into an even, round ball, without releasing all of the bubbles in the dough. Stretch sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Spray loaf with cool water. Cover loosely with plastic wrap and let rise in warm place 45 to 60 minutes or until dough has almost doubled in size.
  5. Heat oven to 375°F. Spray loaf with cool water. With sharp serrated knife, carefully cut 1/4-inch-deep slashes in tic-tac-toe pattern on top of loaf.
  6. Place in oven; spray with cool water. Bake 35 to 40 minutes or until loaf is dark brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.
Makes 1 large loaf (24 slices)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Apple-Pecan Bread:
Substitute chopped dried apples for the raisins and chopped pecans for the walnuts.
Fruit and Almond Bread:
Omit cinnamon. Substitute diced dried fruit for the raisins and chopped almonds for the walnuts.

Nutrition Information:

1 Serving (1 Slice)
  • Calories 150
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 200mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 2g,
    • Sugars 5g),
  • Protein 4g;
Percent Daily Value*:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.