Cinnamon Raisin Spelt Bread

Cinnamon Raisin Spelt Bread
sue maree p image homemade spelt raisin bread

My new cinnamon raisin spelt bread is a perfect bread toasted for breakfast. A blend of wholegrain spelt flour and white spelt flour, with cinnamon, cardamom and added raisins and walnuts. An update from a previous recipe this time there's no milk, no sugar and a little added cardamom spice and the option of adding gently toasted walnuts. Cinnamon Raisin bread is even better toasted with butter and a little jam for a weekend breakfast treat. Also, suitable to slice and freeze for later on.

Takes = 15 prep. resting time, 1.5 to 2 hours, plus 45 mins to cool
Bakes = 30-40 mins
Makes = 10-12 slices
Tin = small 900g (1 lb) loaf tin


  • White Spelt flour – 350g (2.5 cups)
  • Wholegrain Spelt flour – 150g (1 cup)
  • Salt – 1 teaspoon
  • Ground cinnamon – 3 teaspoon
  • Ground cardamom (optional) – 1 teaspoon
  • Yeast – fresh 21g or 7g dried yeast (2 teaspoons)
  • Warm water – 300ml
  • Olive oil – 2 tablespoon
  • Raisins – 120g (2/3 cup)
  • Walnuts, chopped (optional) – 100g (1 cup)

Glaze (optional)

Once baked brush honey or sugar syrup over the top


  1. OVEN preheated 190˚C to 200˚C fan. Lightly toast the walnuts for 5 minutes. If your raisins are very dry soak in a little boiling water only enough to cover them.
  2. PREPARE small 900g loaf tin; grease then line with baking paper.
  3. ADD flour, yeast, and spices and slowly add the water then salt if using a stand mixer use the dough hook and combine starting on low then increase to a medium speed and knead until the dough moves away from the sides of the bowl and the bowl starts to look clean. This will take about 5 minutes. Drizzle in the oil as it's mixing.
  4. REMOVE from the bowl with floured hands and form a smooth ball, add a little flour to the base of the bowl and place the dough back in the bowl and cover with plastic or a damp cloth.
  5. REST in a warm spot for 1 hour until the dough has doubled in size. This timing will vary depending on the temperature of your room and the season.
  6. ONCE doubled remove from the bowl and place back on the stand mixer add in fruit and nuts and knead for 30 seconds to combine the fruit. Then remove and place on a floured bench top and gently stretch to knock out a little air. Stretch and fold over one stretch away from you then fold, one on the left side then fold then one on the right side then fold, until you form a loaf shape, don't be alarmed that this will be smaller than your loaf tin, as the dough will grow again with the second rise/prove. Poke in any fruit that is sticking out otherwise they will burn in the oven (watch the video for step-by-step instructions).
  7. PLACE the formed dough in your baking tin and cover with oiled plastic or a damp cloth and rest for another 30 minutes.
  8. BAKE 25-30 mins with a tray of water at the base of the oven.
  9. GLAZE with optional sugar syrup and a little cinnamon.
  10. REST in the tin to cool for at least 15-30 mins before removing and cutting.