Raisin Bread (Lacto)

This whole wheat cinnamon raisin bread is built for the bread machine and keeps things simple. Whole wheat flour with a boost of gluten flour, brown sugar, cinnamon, skim milk, and plump raisins all go into the machine, and the light crust setting does the rest.

The gluten flour is a smart addition here. Whole wheat dough on its own can be dense and heavy because the bran cuts through gluten strands as they develop. Adding a few tablespoons of gluten flour strengthens the structure so the loaf rises taller and has a softer, more open crumb.

Brown sugar instead of white gives the bread a warmer, more caramel-like sweetness that pairs naturally with the cinnamon and raisins. Skim milk keeps this lacto-vegetarian (no eggs, no butter) while still providing enough protein and sugar to feed the yeast and brown the crust.

Pro Tips

• Add ingredients in the order your machine’s manual recommends. Wet-first or dry-first varies by brand, and getting it wrong can leave a pocket of dry flour at the bottom.
• Use the light crust setting. Whole wheat breads brown faster than white, so a regular or dark setting can overbake the outside.
• Let the loaf cool completely before slicing. Whole wheat bread holds steam longer and cutting early compresses the crumb.
• If your raisins are dry, soak them in warm water for 10 minutes, then drain. They’ll stay plumper in the finished bread.

Variations

• Cranberry walnut: Replace raisins with dried cranberries and add chopped walnuts for a tangier, crunchier loaf.
• Apple cinnamon: Fold in diced dried apples instead of raisins for a different fruit flavor that still pairs with cinnamon.