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Cinnamon & Raisin, 4 Pack

  • Organic, Stone-Milled Whole Grain

    Made with White Sonora, Skagit 1109, Vietnamese Cinnamon, and California Raisins. Each bite brings the delightful combination of warm cinnamon—with its enticing, aromatic notes—and rich, sweet, yet mildly tart raisins. Enjoy with your favorite butter for breakfast or throughout the day as a wholesome snack.

    44g Whole Grains   •   25% RDV Fiber

  • Organic 97% Whole Wheat Flour, Organic Raisins, Organic Sourdough* (Fermented Organic Rye Flour, Salt), Sea Salt, Organic Demerara Sugar, Organic Vietnamese Cinnamon, Organic Malted Barley Flour*, Yeast Packet* (Yeast, sorbitan monostearate, ascorbic acid). *Dried   

    Contains: Wheat. Processed in a facility that uses milk, fish, eggs, tree nuts and soy.

Customer Reviews

Based on 5 reviews
60%
(3)
40%
(2)
0%
(0)
0%
(0)
0%
(0)
L
Lalita Dora
Easy and Tastes Good

This Organic Sourdough Bread Mix is so easy to mix up. There's no kneading. Just set the bowl aside and wait for the yeast to do it's thing.The baked loaf has a rich, sourdough flavor with a nice balance of cinnamon. The raisins keep the bread moist and delicious.This is perfect when it is sliced, toasted, buttered, and served with jam. Makes a great breakfast or mid-afternoon snack. I would order this again.

A
Aarushi Suresh
Easy, Good Loaf

This makes a very good but dense, loaf of cinnamon raisin bread. There is plenty of cinnamon & raisins. The sourdough flavor is just right – not too strong. The finished loaf is very dense & filling. It makes wonderful toast.This was super easy. I baked mine in a standard 9x5 bread pan (the instructions on my bag have the pan size wrong - 9x15). I baked mine in a convection oven at 350F instead of 375F – I used convection so turned down the heat 25 degrees. All you do is add water to the flour & yeast, mix it & let it sit for 12-15 hours at room temp. It’s a no-knead bread so very easy & hardly any work.

P
Poppy Collins
Sweet n sour

I love the prepackages bread mixes and while I don't typically like sourdough breads, this cinnamon raison flavor definitely piqued my interest. The sour is there but it's complemented by the sweetness of the raisins and while it's not a really sweet bread, it's enough to satisfy the kids.I threw this in my breadmaker and ignored the directions so if you're wondering, it turned out pretty good though I would probably put the water in first as the mix stuck to the bottom (pictured) and maybe even warm up the water contrary to the instructions and let the yeast get started before putting in the mix. Not doing that made it really thick and I think it would be closer to what they intended it to be.It's very simple though and including the yeast is a nice touch. It's a very healthy bread with an assortment of essential vitamins and minerals and depending on how you cook it, you should really enjoy the result.

Cinnamon & Raisin

Made with White Sonora, Skagit 1109, Vietnamese Cinnamon, and California Raisins. Each bite brings the delightful combination of warm cinnamon—with its enticing, aromatic notes—and rich, sweet, yet mildly tart raisins. Enjoy with your favorite butter for breakfast or throughout the day as a wholesome snack.

• Regenerative Organic, Stone-Milled Whole Grain
• 44g Whole Grains
• 25% RDV Fiber
• Excellent Source of Manganese
• Excellent Source of Vitamin B12

Directions

1. Pour mix into medium bowl; add the yeast packet and water. Hand mix until fully blended. Cover bowl with plastic wrap and let rest 12–15 hours.

2. Turn dough onto floured counter and fold in half. Turn 90° and fold in half again; cover and let rest 15 minutes.

3. While dough rests, line a medium sized bowl with clean dish towel. Dust the dish towel in the bowl generously with flour. Using a pastry scraper, form a tight round dough ball. Lift the dough ball with the pastry scraper and place it into the towel-lined bowl, with the top of the ball in the bottom of bowl, seam side up. Pinch the seam together. Sprinkle the dough ball with flour. Cover the dough ball lightly with the edges of the towel.

4. Allow dough to rise for approximately 40 minutes and then place Dutch Oven in the oven and preheat oven to 500° F.

5. Once the oven has reached 500° (approximately 35 minutes after dough has risen), touch top of loaf lightly. If imprint remains, it's time to bake. If the dough bounces back, it needs an additional 10 minutes.

6. Cut a parchment strip, 9'' by 18". Place parchment strip over loaf. Turn bowl out onto counter. Quickly score top of loaf with single edge blade to allow expansion in oven.

7. Using thick oven mitts, quickly remove Dutch oven to stove top. Uncover. Using parchment "sling", lower loaf into Dutch oven. With hot mitts, cover pot, return to oven.

8. Bake an additional 10 minutes at 500° F. Lower temperature to 450° F, bake 20 minutes. Carefully remove cover.

9. Bake an additional 20 minutes, to 210° F internal temperature. Remove from oven. Cool on wire rack at least one hour before cutting.

Ingredients:

• 1 bag of Sourdough Bread Mix
• 2 cups room temperature water

Disclaimer: If you enjoy a bread with softer texture, please try add ¼ cup more water

Directions

1. Pour mix into medium bowl; add the yeast packet and water. Hand mix until fully blended. Cover bowl with plastic wrap and let rest 12–15 hours.

2. Turn dough onto floured counter and fold in half. Turn 90° and fold in half again; cover and let rest 15 minutes. Brush 9"x 5" metal loaf pan with olive oil.

3. Gently pull dough into a rectangle; fold one end to the middle, fold the other end over it. Turn dough 90° and roll up tightly, pinching the seam and ends to seal. Place in pan, seam side down; cover and let rise 1 hour 30 minutes. Preheat oven to 375°F.

4. Bake about 1 hour 10 minutes, until richly brown. Let cool 20 minutes in pan, then on a rack until completely cool before slicing. Enjoy!

Ingredients:

• 1 bag of Sourdough Bread Mix
• 2 cups room temperature water

Disclaimer: If you enjoy a bread with softer texture, please try add ¼ cup more water

Baker’s Note

The above cooking temperatures are based on a conventional oven, not convection. If convection, lower temperature by 25°F.

Customer Reviews

Based on 5 reviews
60%
(3)
40%
(2)
0%
(0)
0%
(0)
0%
(0)
L
Lalita Dora
Easy and Tastes Good

This Organic Sourdough Bread Mix is so easy to mix up. There's no kneading. Just set the bowl aside and wait for the yeast to do it's thing.The baked loaf has a rich, sourdough flavor with a nice balance of cinnamon. The raisins keep the bread moist and delicious.This is perfect when it is sliced, toasted, buttered, and served with jam. Makes a great breakfast or mid-afternoon snack. I would order this again.

A
Aarushi Suresh
Easy, Good Loaf

This makes a very good but dense, loaf of cinnamon raisin bread. There is plenty of cinnamon & raisins. The sourdough flavor is just right – not too strong. The finished loaf is very dense & filling. It makes wonderful toast.This was super easy. I baked mine in a standard 9x5 bread pan (the instructions on my bag have the pan size wrong - 9x15). I baked mine in a convection oven at 350F instead of 375F – I used convection so turned down the heat 25 degrees. All you do is add water to the flour & yeast, mix it & let it sit for 12-15 hours at room temp. It’s a no-knead bread so very easy & hardly any work.

P
Poppy Collins
Sweet n sour

I love the prepackages bread mixes and while I don't typically like sourdough breads, this cinnamon raison flavor definitely piqued my interest. The sour is there but it's complemented by the sweetness of the raisins and while it's not a really sweet bread, it's enough to satisfy the kids.I threw this in my breadmaker and ignored the directions so if you're wondering, it turned out pretty good though I would probably put the water in first as the mix stuck to the bottom (pictured) and maybe even warm up the water contrary to the instructions and let the yeast get started before putting in the mix. Not doing that made it really thick and I think it would be closer to what they intended it to be.It's very simple though and including the yeast is a nice touch. It's a very healthy bread with an assortment of essential vitamins and minerals and depending on how you cook it, you should really enjoy the result.