Einkorn Cinnamon Raisin Bread

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Soft, crumbly cinnamon raisin bread made with nutritious whole wheat einkorn flour. Lightly sweetened with honey and served warm.

For a while now, I've been taking a break from making sourdough just because I was getting overwhelmed with maintaining my starter. During that time, I've been working with different flours from all-purpose to einkorn. I really prefer to use einkorn when I can because of its nutritional benefits.

Sometimes, it can be a little tricky to use einkorn because it doesn't behave like white or even modern whole wheat flour. This is especially true of whole wheat einkorn (which is what I prefer to use). Einkorn has a higher protein content and sometimes baked goods can turn out a little dense and crumbly.

However, this cinnamon raisin bread is on the lighter side and more like a dessert bread. It is perfectly sweet and it's fragrant cinnamon smell will fill your kitchen while you bake it. It still is on the crumbly side, but it's buttery sweet cinnamon flavor makes up for it.

It slices better if you cut thicker slices, and I like to slather it with butter. You could also use this same recipe to make muffins if you wish because it has a similar texture.

You may want to double this recipe if you have kids, because it will disappear really fast!

Storage

I store my einkorn cinnamon raisin bread in my bread box for up to 5 days. You also could freeze this bread as well. I would recommend slicing the bread and sticking parchment paper in between the slices before placing it in a sealed bag/container in the freezer.

When you are ready to eat it, just pull it right from the freezer and bake it at 400 degrees F for 5-10 minutes or until it's warm.

Ingredients

5 ½ cups whole wheat einkorn flour

2 tsp active dry yeast

1 tsp salt

½ cup honey

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.

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