Easy Freshly Milled Cinnamon Raisin Bread Recipe (Sourdough Discard)

…simple joy by simpler living

Slightly sweet and perfectly spiced, this freshly milled cinnamon raisin bread recipe is a family favorite in our house. In my house, most loaves barely finish cooling before someone slices into them. My family especially loves it with melted butter and a drizzle of honey.

If you’re looking for an easy freshly milled cinnamon raisin bread recipe, this loaf is a perfect place to start. Made with freshly milled flour and optional sourdough discard, this recipe is both nourishing and incredibly delicious. This bread bakes up soft, slightly sweet, and perfectly spiced.

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Why You’ll Love This Freshly Milled Cinnamon Raisin Bread

Like all my recipes, this one is easy, nutritious, and delicious!

Nutritious

Freshly milled flour retains the grain’s natural nutrients compared to most store-bought flour. (See my post, The Truth about Wheat). Milling your own flour keeps the entire grain intact and preserves nutrients that are often lost in store-bought flour. Wheat naturally contains three parts: the bran, germ, and endosperm. Most store-bought flour removes the bran and germ, leaving only the starchy endosperm. When you freshly mill, you ensure you keep all parts which include many nutrients:

• Vitamins (such as Vitamin E, B vitamins, and zinc)
• Minerals
• Fiber
• Protein

Freshly milled flour allows you to get nutrients in their natural form and proportions.

Fiber is one of the most lacking nutrients in modern diets. It not only supports digestion but also helps maintain stable blood sugar and supports the body’s natural detox processes.

To get really inspired and learn tons of scientific information about freshly milled flour, listen to food scientist, Sue Becker, on her podcast Sue’s Healthy Minutes.

Delicious

Sourdough discard pairs beautifully with sweet raisins and warm cinnamon. The slight tang of sourdough adds another layer of flavor to this classic bread. And it’s also another way to use up your sourdough discard.

If you don’t have a sourdough, this recipe tastes great without it. Just follow the recipe and omit the sourdough discard.

Using the best quality ingredients creates the best quality final product.

One of my favorite high-quality ingredients is this cinnamon. I never realized how different cinnamon varieties could taste until I tried this one. It made a noticeable difference in the flavor of this bread.

Cooking from Scratch can Be So Easy!

The secret to effortless cooking from scratch? A bit of upfront organization. Buying in bulk (wheat berries, local honey, etc.) is the main prep-ahead task I do. It actually is less work in the long-run because some items I purchase only once or twice a year, others only once ever (like a grain mill or bread machine).

Once your pantry is stocked, cooking from scratch is so much easier than going to the store. For tips on how I buy in bulk, see this post.

Cooking from scratch doesn’t have to be difficult. It has actually made my life easier with a few simple recipes and a few simple systems. With basics on hand, recipes like this cinnamon raisin bread become quick and easy to make.

I don’t have many kitchen gadgets, but the few I use save me a lot of time. For this recipe I use a grain mill, bread machine and kitchen scale.

If you don’t have a grain mill, you can buy freshly milled flour at some local shops. It is better to use it as soon as you can after milling, but storing the flour in the freezer helps it last longer.

A bread machine makes this recipe so much easier. It is an investment but if you use freshly milled flour regularly, it is really worth the investment. I use mine several times a week. If you do not have one though, you can use a stand mixer to do the kneading or do it by hand. I know several people who really enjoy kneading by hand and find it therapeutic.

This bread machine cinnamon raisin bread takes only about 5 minutes of prep, making it an easy way to enjoy freshly milled bread at home.

Many Ways to Enjoy This Bread

I typically eat this as a breakfast bread but because it tastes so good and is also healthy it can be enjoyed in many ways:

• Breakfast with eggs (or another protein)
• Afternoon snack
• Deceptively delicious dessert

It is also wonderful with butter or honey.

Overall, it is an easy freshly milled flour recipe that fits perfectly into a real food kitchen.

Tips for Baking with Freshly Milled Flour

Baking with freshly milled flour can be slightly different than using store-bought flour. Because the bran and germ are still present, freshly milled flour absorbs more liquid and often requires a longer kneading time.

A bread machine works especially well because it handles the extra kneading needed to develop gluten in whole grains. If mixing by hand or stand mixer, expect the dough to feel slightly softer at first and firm up as the flour hydrates.

Let’s get baking! Follow the simple steps below to make this freshly milled flour cinnamon raisin bread.

Ingredients for Your Freshly Milled Cinnamon Raisin Bread

Quality ingredients = superior results. I prioritize high quality at low cost via bulk buying. Here’s what I use for this recipe:

• Flour: Freshly milled from hard white, hard red, and spelt berries (or all hard white)
• Warm water
• Honey: Local raw – avoid counterfeits! I usually go to a local farmer’s market to get mine.
• Salt: Real Salt (includes trace minerals like magnesium, potassium)
• Eggs: Pasture-raised/local is my preferred type
• Cinnamon: This brand has noticeably better flavor than most cinnamon I’ve used.
• Raisins
• Sourdough starter/discard (optional): 150g (my own from freshly milled flour for true sourdough discard bread).
• Yeast
• Olive oil

Yield: 1 loaf

Easy Freshly Milled Cinnamon Raisin Bread Recipe (Sourdough Discard)

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Try this easy cinnamon raisin bread recipe using sourdough discard and freshly milled flour in your bread machine. Nutrient-packed, delicious, and family-approved in under 3 hours!

Prep Time 5 minutes

Cook Time 2 hours 45 minutes

Total Time 2 hours 50 minutes

Ingredients

• 550 g (3.5 cups) wheat berries
• ⅓ cup olive oil
• ½ cup honey
• 1 ½ cups warm water
• 2 tsp salt
• 1 egg
• 2 tsp cinnamon
• 150 g (1 cup) raisins
• 150 g (3/4 cup) sourdough discard
• 1 tbsp yeast

Instructions

1. Grind 550 g wheat berries in your mill.
2. Add to bread machine pan (bottom first): ⅓ cup olive oil, ½ cup honey, 1 ½ cups warm water, 2 tsp salt, 1 egg.
3. Pour freshly milled flour over liquids.
4. Put on top of flour toward edge of pan: 2 tsp cinnamon, 150g raisins, 100–200g sourdough discard.
5. Make well in flour center; add 1 tbsp yeast (don't let touch wet ingredients).
6. Insert pan, select custom/whole wheat cycle (my Zojirushi settings:
   Rest: 25 minutes
   Knead: 20 minutes
   Rise 1: 45 minutes
   Rise 2: 35 minutes
   Bake: 60 minutes
   Keep Warm: off

Tips for Bread Machine Cinnamon Raisin Bread:

• During kneading, dough should form a smooth ball pulling from sides. Add flour 1 tablespoon at a time if the dough is too sticky to prevent overrising (and caving in the middle).

• A bread machine works especially well for freshly milled flour cinnamon raisin bread because it handles the longer kneading time needed for whole grains.
• Zojirushi bread machine custom settings let you tweak rise/bake.
• Cool fully on cooling rack.

• Store in breathable bread box. Eat in 3 days or freeze slices for toasting.
• Experiment with berries (hard red, einkorn, etc.). If you use all spelt, add an extra 25% flour.

Cinnamon Raisin Bread FAQ

Here are answers to some common questions about baking cinnamon raisin bread with freshly milled flour.

Can I make cinnamon raisin bread without sourdough discard?
Yes. Just omit the sourdough discard. The bread will still be soft and delicious.

Can I bake this cinnamon raisin bread without a bread machine?
Yes. Mix and knead the dough by hand or with a stand mixer, let it rise, shape into a loaf, and bake at 350°F for 30–40 minutes.

What wheat works best for freshly milled flour cinnamon raisin bread?
Hard white wheat produces a nice loaf on its own or mixed with hard red or spelt.

Why does freshly milled flour need more liquid?
Freshly milled flour absorbs more liquid than store-bought flour because the bran and germ are still present.

Why did my loaf collapse?
Common reasons include too much liquid, too much yeast, or weaker gluten from grains like spelt. Solution: halfway through kneading, add 1 tbsp of flour at a time until the dough pulls away from the sides of the bowl.

How should I store freshly milled flour cinnamon raisin bread?
Let cool completely, then store in a bread box with vent open for some air. Each day open bread box so loaf doesn’t get too moist.

Can I use store-bought whole wheat flour instead?
Yes, but the flavor and nutrition will be slightly different. Freshly milled flour contains the entire grain, while most store-bought whole wheat flour has been sitting on shelves for months and may have lost some freshness.

Try This Bread Machine Cinnamon Raisin Bread Recipe Today!

This healthy cinnamon raisin bread recipe with freshly milled flour boosts family nutrition effortlessly. It’s a simple addition to your scratch-cooking lineup that your family will love!

If you enjoy freshly milled flour recipes like this one, subscribe for more simple scratch-cooking ideas. Check my other freshly milled flour recipes for your bread machine and sourdough discard.

What’s your favorite way to enjoy this cinnamon raisin bread recipe? Comment below!

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COMING SOON – Kids’ Kitchen Health LabS!

I’m also creating a free Kids’ Kitchen Health Lab printables to go with this recipe (perfect for turning baking into homeschool Health credit or just having your kids play alongside you). It will be available very soon — check back so you don’t miss it!