High Protein Raisin Swirl Bread
Elevate your bread game with this High Protein Raisin Swirl Bread—a nutritious twist on a classic favorite that's perfect for breakfast or a snack. Packed with wholesome whole wheat flour, a scoop of protein powder, and naturally sweet raisins, this bread offers a hearty yet soft texture with a delightful cinnamon-sugar swirl. Infused with honey and brushed with a golden egg wash, each slice is a perfect balance of flavor and nutrition. Whether you’re looking for a healthy option to fuel your day or a satisfying treat to enjoy with your coffee, this easy-to-make bread recipe is a crowd-pleaser. Plus, it’s made with simple pantry ingredients, making it accessible for any home baker.
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 scoop protein powder
- 2.25 teaspoons instant yeast
- 1 cup warm water
- 2 tablespoons honey
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup raisins
- 2 tablespoons cinnamon
- 3 tablespoons brown sugar
- 1 large egg (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, protein powder, and salt.
In a separate small bowl, dissolve the instant yeast in warm water (about 110°F). Add honey and olive oil, stirring to combine. Let it sit for 5 minutes until frothy.
Add the yeast mixture to the flour mixture. Stir until a rough dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, mix together the raisins, cinnamon, and brown sugar in a bowl.
Once the dough has risen, punch it down to release air. Transfer the dough to a floured surface and roll it out into a rectangle roughly 12x18 inches.
Sprinkle the cinnamon-raisin mixture evenly over the rolled-out dough.
Starting from the short end, tightly roll the dough into a log, pinching the seam to seal.
Place the rolled dough seam side down in a greased loaf pan.
Cover the loaf pan with a damp cloth and allow the dough to rise again for 30-40 minutes or until it has doubled in size.
Preheat your oven to 350°F (180°C).
In a small bowl, whisk together the egg and water for the egg wash. Brush the top of the loaf with this mixture.
Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Facts
Calories |
2459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 2641 mg | 115% | |
| Total Carbohydrate | 472.7 g | 172% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 168.3 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 610 mg | 47% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2764 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
