Healthy, soft, delicious, whole wheat cinnamon raisin bread! It will taste delicious and make your kitchen smell amazing.

Whole Wheat Cinnamon Swirl Raisin Bread [Vegan]

Cooking Time



  • 1 3/4 ounces rolled oats
  • 4 3/4 ounces hot water for soaking
  • 3 1/2 ounces raisins
  • hot water for soaking
  • 2 ounces warm water (at 105-110°F)
  • 1 tablespoon pure maple syrup
  • 1-1/4 teaspoon active dry yeast
  • 7 ounces white whole wheat flour
  • 3 ounces unbleached all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3/4 ounce pure maple syrup
  • 3/4 ounce olive oil
  • 1 3/4 ounces unsweetened non-dairy milk
  • 1/2 cup brown sugar
  • 1-1/2 tablespoons ground cinnamon


  1. In a medium bowl, soak the rolled oats in 4 3/4 ounce hot water. In a separate bowl, submerge the raisins in hot water to rehydrate. Allow 30-45 minutes to soak before beginning the mixing process.
  2. Combine 2 ounces warm water with the maple syrup. Sprinkle yeast over the top and stir gently with a fork. Let the yeast rest without stirring for 10 minutes.
  3. Meanwhile, combine the flours, salt, cinnamon, maple syrup, olive oil, milk, and oats in a large mixing bowl. When the yeast is activated, add it to the flour mixture. Knead the dough for 10 minutes by hand or 5 minutes in a stand mixer. Drain the soaked raisins and mix it into the dough. Clean and dry the mixing bowl and grease it with olive oil. Form the dough into a round and place it in the greased bowl. Cover with a damp dish towel and let rise in a warm place for 1 hour.
  4. After 1 hour, the dough should have doubled in size. Punch down the dough and fold the outer edge into the center of the dough 3 times, rotating the bowl 90 degrees after each fold.  Form the dough back into a round and re-cover. Let rise in a warm place for 1 additional hour.
  5. Make cinnamon sugar by stirring the brown sugar and cinnamon together. Grease a loaf pan with olive oil.
  6. Dust a surface lightly with all-purpose flour and remove the dough onto the floured surface. Press the dough into a rectangle and spread the cinnamon sugar over the top, pressing down lightly. Roll the dough up tightly beginning and ending with the short sides of the rectangle. Pinch the end of the dough to seal and place the seam of the load on the bottom of the loaf pan. Brush the top of the loaf with water and sprinkle on rolled oats. Cover the pan with the damp towel and let rise for 90 minutes or until the dough rises over the rim of the pan.
  7. Preheat oven to 450°F. Place the bread in the oven and bake for 5 minutes. After 5 minutes, lower the oven to 375°F. Continue baking for 35-40 minutes, rotating the pan after 20 minutes of baking. When the bread reaches an internal temperature of 185°F, it is finished baking!
  8. Remove from the pan immediately and place on a wire rack. Let cool completely before slicing.


This bread is best when served toasted...or french-toasted.


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