Multigrain Cinnamon Raisin BreadPhoto byGin Lee

Multigrain Cinnamon Raisin Bread

Indulge in the delightful taste of my homemade multigrain cinnamon raisin bread. This recipe yields two loaves of this scrumptious treat.

Ingredients:

• 3 1/2 teaspoons of yeast
• 2 1/2 cups of warm water
• 3 tablespoons of Splenda or sugar
• 1/4 cup of softened salted butter
• 2 teaspoons of salt
• 6 1/2 cups of all-purpose flour
• 1 cup of organic raisins
• 1/2 cup of oats plus a little extra to be sprinkled on top of the loaves of bread before last proofing.
• 1/4 cup of dates, chopped
• 1/4 cup of pumpkin seeds
• A handful of sesame seeds
• 3 tablespoons of ground cinnamon
• 2 tablespoons of Splenda brown sugar blend, or regular brown sugar

Instructions:

Begin by activating the yeast. In a small bowl, combine the yeast and warm water. Let it sit for a few minutes until the yeast becomes frothy.

In a large mixing bowl, add the activated yeast mixture, Splenda (or sugar), softened butter, and salt. Stir well to combine.

Gradually add the all-purpose flour to the mixture, one cup at a time, stirring continuously. The dough will start to come together.

Once the dough is formed, transfer it to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for approximately 1 hour or until it doubles in size.

Preheat the oven to 375 degrees. Grease two loaf pans.

Punch down the risen dough and transfer it back to the floured surface. Divide the dough in half, then flatten out both pieces and sprinkle the raisins, oats, dates, pumpkin seeds, sesame seeds, ground cinnamon, and Splenda brown sugar blend, or regular brown sugar, evenly over both pieces of the dough.

Roll the dough tightly, starting from one end, until you have a log shape. Do this to both pieces of dough. Place into the prepared bread pans. If desired, sprinkle additional oats on top of the loaves. Allow the dough to rest for 1 hour.

Transfer the bread pans to a preheated 375-degree oven and bake for about 25 to 30 minutes.

Allow the bread to cool completely before slicing it. Serve and enjoy!