Cinnamon Raisin Swirl Bread
Prep
35 min
Bake
35 min
Total time
1 hr 10 min
Hydration
65%
Cinnamon raisin swirl bread works at 65% hydration, slightly lower than a plain loaf, because a stiffer dough holds the spiral without gapping. Brush the rolled-out dough with beaten egg before adding the filling, which glues the swirl together and prevents the hollow rings bakers call flying saucers. Plump the raisins in hot water for 20 minutes first or they will pull moisture out of the crumb.
Key Takeaways
- Hydration: 65% — slightly lower hydration holds the swirl shape better.
- Storage: Wrap in foil at room temperature 3 days, or freeze sliced.
- Substitutions: Dried cranberries or chopped dates work in place of raisins.
About this recipe
Baking with freshly milled hard white wheat flour transforms an everyday recipe into something extraordinary. Within minutes of milling, whole-grain flour is bursting with natural oils and a sweet wheaty aroma — the part that fades first once flour sits — and it still carries the whole berry: bran, germ, and endosperm. Commercial white flour has the bran and germ removed and is stabilized for months of shelf life — fresh milling skips all of that, so you bake with the whole grain and with the aroma still in it. A picture-perfect cinnamon swirl studded with plump, juicy raisins — this is comfort baking at its best. Fresh-milled hard white wheat flour produces a tender, lightly sweet base that lets the cinnamon and raisins shine without competing for attention. Plumping the raisins in hot water before incorporating them is the key to keeping the crumb soft and preventing dry spots. The trickiest part of swirl bread is keeping the filling tight against the dough so you don't get gaps or 'flying saucers' inside the loaf. The recipe walks you through a gentle egg-wash assist that glues the spiral together. The first slice — toasted and slathered with butter — is one of the great joys of fresh-milled baking.
Ingredients
- Fresh-milled hard white wheat flour500 g
- Whole milk, warm280 g
- Sugar50 g
- Instant yeast7 g
- Fine sea salt10 g
- Unsalted butter, softened55 g
- Large egg1
- Raisins, plumped in hot water and drained150 g
- Filling: brown sugar + cinnamon100 g + 2 Tbsp
- Beaten egg for swirl1
Instructions
- 1
Soak the raisins in hot water for 20 minutes; drain and pat dry.
- 2
Mill the wheat berries and let cool.
- 3
Combine warm milk, sugar, and yeast in a stand mixer; let foam.
- 4
Add flour, salt, butter, and egg. Knead 8 minutes on medium until smooth.
- 5
Bulk ferment 75 minutes until nearly doubled.
- 6
Roll the dough into a 9×16 inch rectangle on a lightly floured surface.
- 7
Brush the surface with beaten egg, leaving a ½ inch border on one long edge.
- 8
Sprinkle brown sugar + cinnamon evenly, then scatter raisins on top.
- 9
Roll up tightly from the long edge, pinching the seam closed.
- 10
Place seam-side down in a greased 9×5 loaf pan, cover, and proof 60 minutes.
- 11
Preheat oven to 350°F (175°C) and bake 32–38 minutes until internal temperature reads 195°F.
- 12
Cool fully on a wire rack before slicing — the filling needs time to set.
beginner home milling guide — hydration, gluten development, and grain choice tips that make this recipe work.
Learn about this grain: Hard White Wheat guide — flavor, milling notes, baking tips, and four in-depth guides on hydration, storage, and common mistakes. Or browse more Hard White Wheat recipes.
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