Cinnamon raisin walnut bread from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 147) by Peter Reinhart

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 4.5-5 hours to prepare. Can substitute milk for buttermilk, and other nuts for walnuts. See recipe for variation.

  • chawkins on February 24, 2025

    Great tasting bread with lots of raisins and walnuts. There wasn’t much oven rise and I don’t think I overproved it. It was a very cold day, the internal temperature of the dough did not reach the specified temperature after kneading, It barely doubled after a little over 4 hrs in the microwave with a cup of hot water and the two loaves rose to the rims of the pans after two hrs, that was when I put them in the oven.

  • anya_sf on May 12, 2018

    I just made 1 loaf. I used about 1/3 whole wheat flour, 2/3 bread flour, but had to add a fair amount of extra flour, as the dough was quite loose and sticky, so probably ended up with 1/4 whole wheat flour. The bread turned out great, although the loaf was quite misshapen. I'm not sure why, except that all the raisins and nuts do make it hard to shape evenly, and the plastic wrap stuck to the top. But it made the most delicious cinnamon toast ever!

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