Cinnamon Raisin Walnut Bread

Once again, I am using another recipe from the beloved Artisan Bread in Five Minutes a Day. I make the traditional artisan bread all the time and I also love the caramelized onion and herb rolls. This time I used a sweeter variation of the recipe. The dough is a buttermilk version and the filling is as simple as can be with raisins, sugar, walnuts, and cinnamon.

The recipe is easy to put together and this bread would be a great weekend or weekday breakfast item. It does, however, take a little more non-cooking/baking time than the original recipe as the dough has to rest after it’s assembled.   Also, the next time I make this I will bake it a little longer than the suggested time, since the middle of the loaf was just a tad underdone (the ends were perfect). Other than that, it was lovely.

Happy Friday, everyone!

Cinnamon Raisin Walnut Bread


For the bread

  • 2 cups lukewarm water
  • 1 cup buttermilk
  • 1 1/2 tablespoons salt
  • 1 1/2 tablespoons sugar
  • 6 1/2 cups all-purpose flour

For the filling

  • 1 1/2 teaspoons ground cinnamon
  • 1/3 cup sugar
  • 3/4 cup raisins
  • 1/2 cup chopped walnuts
  • Egg wash


1. Mix the yeast, salt, and sugar with teh water in buttermilk in a 5-quart bowl, or a lidded (not airtight) food container.

2. Mix in the flour without kneading, using a wooden spoon.

3. Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses, about 2 hours. Refrigerate or use immediately.

4. Grease a 9x4x3 loaf pan and set aside. Combine the brown sugar, cinnamon, walnuts, and raisins in a small bowl. Grab a cantaloupe-sized hunk of dough and sprinkle with flour. Shape into a ball.

5. On a lightly-floured surface, roll out the dough into a 8×16 inch rectangle, about 1/4 inch thick.

6. Brush the surface of the dough with an egg wash. Dust the sugar mixture over the bread evenly.

7. Roll up the dough, jelly-roll style. Pinch the edges together and tuck the ends under.

8. Place the loaf seam down in the prepared pan. Allow to rest 1 hour and 40 minutes (or just 40 minutes if using non-refrigerated dough).

9. Twenty minutes before baking time, preheat the oven to 375 degrees.

10. Bake for 40 minutes, or until golden brown.

11. Remove from pan and allow to cool completely before slicing.

Source: Artisan Bread in Five Minutes a Day

2 Comments Add yours

  1. khaki says:

    face plant!
    what cha bringing for your sking adventure?

  2. What perfectly rounded bread – so jealous of that swirl during brekkie 😀

    Choc Chip Uru

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