Whole Wheat Eggless Cinnamon & Raisin Swirl Bread Recipe
Healthy, flavorful and absolutely aromatic bread made with a dash of cinnamon and raisins.
Whole Wheat, Eggless Cinnamon & Raisin Swirl Bread Recipe is healthy, flavorful and absolutely aromatic. Handcrafted whole wheat bread loaded with the goodness of cinnamon and raisins is not just tasty but also a healthy version of bread that is loved by kids too. It is an eggless version of cinnamon & Raisin Bread and hence the texture will be denser than the bread with egg.
Dig into more of our recipes with Whole Wheat:
- 1-1/2 cups Whole Wheat Flour
- 1/2 tablespoon Active dry yeast
- 1 tablespoon Sugar
- 1/2 cup Lukewarm Water
- Extra Virgin Olive Oil , for brushing
- 1/2 teaspoon Salt
- 4 tablespoon Confectioners sugar
- 2 tablespoon Cinnamon Powder (Dalchini)
- 1/2 cup Raisins , handful
How to make Whole Wheat Eggless Cinnamon & Raisin Swirl Bread Recipe
To prepare Whole Wheat, Eggless Cinnamon & Raisin Swirl Bread Recipe, firstly get prep with all the ingredients. In luke warm water, add yeast and sugar, and give a quick stir with a fork and keep aside for 10 mins to activate the mixture.
Meanwhile, sift flour and keep aside.
Once the yeast is activated, add it in the flour. Knead to make a smooth and soft dough. Brush a teaspoon of olive oil on the dough and keep aside in a large greased bowl.
Cover the bowl with a cling foil or a moist kitchen towel. Allow it to rest and double its size for one and half hours.
While the dough is resting, mix powdered sugar, cinnamon powder, and raisins with a fork and leave aside.
Grease and dust a Loaf pan and keep aside.
When the dough doubles its initial size after one and half hours, transfer it on the clean whole wheat flour dusted kitchen platform and deflate it by punching. Knead by sprinkling salt for another 5-6 minutes.
To shape the bread, dust the platform well and roll out the dough with a rolling pin to make a broad flat base.
Cut the rolled part into two equal halves and spread the sugar, raisin and cinnamon mix all over both the halves, evenly. Reserve about a tablespoon of the cinnamon-raisin-sugar mixture to sprinkle on top.
To fold, take the first half and start folding it inwards first and then outwards like a Japanese hand Fan, or you can say the same way as we make folds for Lachcha Paratha.
Similarly fold the other half as well.
Join the first ends of both the folded dough and shape it taking the two lined dough criss-cross or two liner braid. Make sure the dough passes well through the gap within each other.
It’s absolutely okay even if the twists are uneven. But twists are important for the texture and aeration.
Place the dough on the baking tray, brush a little olive oil and allow it to rest again for 30 minutes. Cover the tray with a moist kitchen towel.
Preheat the Oven at 180 degree Celsius for 10-12 minutes.
Now sprinkle cinnamon-raisin-sugar mixture on the top of the risen dough.
Bake the Whole Wheat, Eggless Cinnamon & Raisin Swirl Bread Recipe for about 30-35 minutes.