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On quiet mornings when the air is cool and the kettle is just beginning to sing, a loaf of cinnamon raisin einkorn bread in the oven feels like a promise of comfort waiting to be kept. This Einkorn Cinnamon Raisin Bread brings that feeling to life, marrying ancient grain goodness with a touch of sweet nostalgia.
Why You’ll Love This Bread
This loaf is more than just bread; it’s a sensory experience. When you pull it from the oven, the fragrance of cinnamon fills the room and invites everyone to the table. Made with whole wheat einkorn flour, it carries a slightly nutty, wholesome flavor that pairs beautifully with the sweetness of honey and plump raisins.
Einkorn flour, an ancient grain, is cherished not only for its rustic charm but also for its nutrient profile. Compared to modern wheat, it offers higher protein and a richer array of vitamins, minerals, and antioxidants all wrapped up in a lovely golden hue and gentle flavor. Even better, many find it easier to digest than more common wheat flours.
Ingredients You'll Need
5 ½ cups whole wheat einkorn flour
2 tsp active dry yeast
1 tsp salt
½ cup honey
1 ½ cups warm water
⅓ cup of olive oil
1 cup raisins
⅙ cup cinnamon
⅛ cup coconut sugar
These simple ingredients come together to create a bread that’s equally at home alongside morning coffee or as a late-night treat with a pat of butter.
Step-by-Step Instructions
In a stand mixer or mixing bowl, mix to combine the einkorn flour, salt, and active dry yeast.
Next add in the olive oil, honey, warm water, and raisins. Mix until thoroughly combined. Add additional water if needed.
Cover the bowl with a damp towel and let it rise for 30 minutes.
Meanwhile, mix together the cinnamon and coconut sugar.
After 30 minutes, preheat the oven to 350℉.
Cover a clean surface with flour and roll out the dough (it will be sticky, so make sure you are using enough flour. Try to match the width of the rolled out dough to the length of your pan.
Sprinkle the cinnamon sugar mixture overtop of the dough and then carefully roll up the dough (like how you would roll up cinnamon rolls).
Gently place the dough into a loaf pan lined with parchment paper.
Bake for 30-40 minutes or until a toothpick comes out clean in the center.
Let it cool slightly before slicing thick and buttery... because yes, butter makes it better.
Tips for Perfect Results
- Thicker Slices Are Best: This bread has a tender crumb, and slicing it slightly thicker helps it hold together beautifully on your plate.
- Freeze for Later: Slice what you need and freeze the rest with parchment between slices then warm in the oven for that just-baked feeling whenever you like.
- Double the Recipe: With its irresistible aroma and flavor, this bread disappears fast, especially with eager helpers around!
Why Einkorn Flour Is a Great Choice
Einkorn flour isn’t just a trend. It’s a return to roots. As one of the oldest cultivated wheats, it offers:
- Higher protein and nutrient density
- More fiber and antioxidants
- A gentle, nutty flavor that enriches baked goods
- Easier digestion for many who are sensitive to modern wheat varieties
These qualities make it a soulful choice for breads, muffins, and all-around comfort baking.
Frequently Asked Questions About Einkorn Cinnamon Raisin Bread
Is einkorn flour good for cinnamon raisin bread?
Yes! Einkorn flour is excellent for cinnamon raisin bread. It has a naturally soft texture and a slightly nutty, buttery flavor that pairs beautifully with cinnamon and sweet raisins. It also creates a tender crumb that’s perfect for slicing and toasting.
Can I substitute regular whole wheat flour for einkorn flour?
You can, but the results will be different. Einkorn absorbs liquid differently and has weaker gluten than modern wheat. If using regular whole wheat flour, you’ll likely need more liquid and additional kneading time. The texture will be firmer and less delicate than with einkorn.
Why is my einkorn dough sticky?
Einkorn dough is naturally stickier than traditional wheat dough because of its lower gluten content. This is normal and expected. Lightly flour your hands and work surface when shaping, but avoid adding too much extra flour or the bread may turn out dense.
How do I store einkorn cinnamon raisin bread?
Store the loaf in an airtight container or wrapped in parchment and placed in a bread bag at room temperature for up to 3 days. For longer storage, slice the loaf and freeze it for up to 3 months.
Can I freeze this bread?
Absolutely. This bread freezes very well. Slice it first, place parchment paper between slices, and store in a freezer-safe bag. Toast or warm slices straight from the freezer for best texture.
Is einkorn cinnamon raisin bread healthier than regular bread?
Einkorn is considered more nutrient-dense than modern wheat. It contains higher levels of protein, lutein, and minerals, and many people find it easier to digest. While it still contains gluten, it’s often gentler on sensitive stomachs.
Can I make this recipe without a stand mixer?
Yes. This recipe can be mixed by hand using a sturdy spoon or dough whisk. Einkorn dough does not require heavy kneading, making it ideal for hand mixing.
Can I use maple syrup instead of honey?
Yes, maple syrup can be substituted for honey in equal amounts. It will slightly change the flavor but still produce a delicious loaf.
How do I know when the bread is fully baked?
The loaf should be golden brown on top and sound hollow when tapped. You can also insert a thermometer into the center. It should read about 190–200°F (88–93°C) when fully baked.
What’s the best way to serve cinnamon raisin einkorn bread?
This bread is wonderful:
- Toasted with butter
- Spread with cream cheese or honey
- Made into French toast
- Served alongside coffee or herbal tea
It’s a cozy favorite any time of day.
Final Thoughts
This rustic Einkorn Cinnamon Raisin Bread isn’t just food; it’s an experience that brings warmth to your kitchen and joy to the table. Whether you enjoy it for breakfast with a cup of tea, or as an afternoon treat warmed with butter, it’s the kind of recipe that becomes a beloved staple. Try it once, and your home will thank you.
Let me know how your loaf turns out and don’t forget to savor every slice.
If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram@keepingitholistic! For more simple sourdough recipes & guidance, small-space gardening tips, and cozy, slow living inspiration, subscribe to my newsletter and follow me on YouTube and Instagram!
📖 Recipe
Einkorn Cinnamon Raisin Bread
Equipment
- 1 loaf pan
- stand mixer (or mix by hand)
Ingredients
- 5 ½ cups whole wheat einkorn flour
- 2 teaspoon active dry yeast
- 1 teaspoon salt
- ½ cup honey
- ⅓ cup olive oil
- 1 ½ cups warm water
- 1 cup raisins
- ⅙ cup cinnamon
- ⅛ cup coconut sugar
Instructions
- In a stand mixer or mixing bowl, mix to combine the einkorn flour, salt, and active dry yeast.
- Next add in the olive oil, honey, warm water, and raisins. Mix until thoroughly combined. Add additional water if needed.
- Cover the bowl with a damp towel and let it rise for 30 minutes.
- Meanwhile, mix together the cinnamon and coconut sugar.
- After 30 minutes, preheat the oven to 350℉.
- Cover a clean surface with flour and roll out the dough (it will be sticky, so make sure you are using enough flour. Try to match the width of the rolled out dough to the length of your pan.
- Sprinkle the cinnamon sugar mixture overtop of the dough and then carefully roll up the dough (like how you would roll up cinnamon rolls).
- Gently place the dough into a loaf pan lined with parchment paper.
- Bake for 30-40 minutes or until a toothpick comes out clean in the center.
- Remove the bread from the pan by pulling up on the parchment paper and place it on a cooling rack to cool for 15 minutes. Enjoy with butter.
Jessi Mabis says
How do you get it to roll when it’s sticky? It didn’t work for me.
Victoria says
Einkorn dough is naturally stickier than traditional wheat dough because of its lower gluten content. Lightly flour your hands and work surface when rolling and shaping, but avoid adding too much extra flour or the bread may turn out dense. Hope this helps!
Joanna says
You never said how much olive oil to use.
Cathleen Berry says
Also here wondering about olive oil addition, please. Thanks.
Colleen Ford says
It never says how much olive oil to add
Jenn says
Step 2 says to add in olive oil, but olive oil isn't mentioned in the ingredient list. How much olive oil should be added?
Victoria says
I apologize, I had not received any notification for comments on this recipe (which is why I had not replied). I have updated the recipe. It should read 1/3 cup of olive oil. I'm sorry about that!