Häussler Instructions for Cinnamon Raisin Bread

Häussler Instructions for Cinnamon Raisin Swirl Bread

Häussler instructions only applicable if you own a Häussler Spiral Dough Mixer
Course Breads
Cuisine American
Servings 5 loaves


  • Häussler Spiral Dough Mixer


  • 1 medium potato cubed – I use russet potatos
  • 4 cups water
  • 2 tbps butter
  • 2 tsp salt
  • 12 cups bread flour divide flour in half – using 6 cups for sponge, remaining 6 cups for finishing dough
  • 1 cup sugar
  • 2 tbps instant yeast
  • 1 cup water
  • 16 ounces raisin I use large 1.8 lb bags from Sam's club – I use 1/3 bag per recipe
  • 1/2 tsp ground cloves
  • 3 tsp cinnamon


Making the sponge

  • In large sauce pan add 4 cups of water and chopped potatoes. Boil potatoes until fork tender. Drain the potatos reserving the potato water you will need this for the recipe.
  • Add butter and salt to cooked potates and mash with mixer. Once mashed add back the reserved potato water. Mix well. Pour potato water mixture into the Häussler bowl. Allow to cool for a few minutes.
  • To potato water mixture add 6 cups of bread flour and 1 cup of sugar. Mix on low speed for 2 minutes. Mixture should be somewhat smooth.
  • Mix yeast with 1 cup of warm water. Stir until the yeast has dissolved. Add yeast to mixer. Mix on low speed for 4 minutes. Turn off mixer and allow sponge to double in bulk. Roughly 2 hours. I don't remove the bowl or the dough hook. I leave everything in place. The heat from the potato water along with the metal bowl retains enough heat to promote yeast growth. The lid of the mixture keeps moisture in.
  • After an hour I add 1 cup of flour to the sponge and mix on low for 2 minutes. I found that doing an additional cup at this time gives the flour time to absorb more the liquid. In the past I did not do this and found that when I added the remaining 6 cups of flour was not enough to prevent the dough from going and required adding additional flour.
  • 15 minutes before the 2 hour rise up I added another 1/2 cup of flour and mixed on low speed for 2 minutes.

Mixing the dough

  • In a separate bowl add the remaining 4 cups of flour, the spices and raisins. Mix throughly. I do this by hand so I can separate the raisins that are clumped together.
  • Add this flour mixture to the bowl. Turn on the mixer at low speed for 6 – 8 minutes. Perform a window pane test to ensure dough sufficiently kneaded.
  • Pour a bit of oil on to your work surface and dump the dough in the middle of the oil slick. The dough will be slack but I found that it comes together nicely if you coat the dough with oil. At this time I do a stretch and fold a couple times before I shape dough into a ball.
  • Put dough into a large oiled bowl and allow to rise for another hour
  • Split dough into 5 equal sections, I find using a kitchen scale helps to get even sized loaves. Roll each dough into flat rectangles – liberally coat the dough with cinnamin sugar then roll into loaves.
  • Allow the loaves to rise to double.
  • Preheat oven to 375° – bake loaves for 45 minutes.
  • Remove from oven and cool on racks. Package each loaf in a bread bag – freeze.


Result of adding flour during the sponge rise period cut down the amount of flour I had to use. 
The dough was still slack coming out of the bowl
Keyword Raisin Bread

Häussler Instruction for Whole Wheat Bread using Sponge Method

Häussler Instructions for Whole Wheat Bread Using Sponge Method

Häussler instructions. Only applicable if you own a Häussler Mixer
Course Breads
Cuisine American
Servings 2 loaves


  • Häussler Spiral Dough Mixer



  • 3 cups water
  • 1 1/3 tbsp active dry yeast
  • 1/3 cup honey
  • 4 cups whole wheat flour

Bread Dough

  • 1/3 cup oil
  • 1 tsp salt
  • 4 cups whole wheat flour


Making the sponge

  • In Häussler bowl – add water, yeast and honey. Mix until yeast has dissolved
  • Add flour. Mix on low speed for 5 minutes. Sponge should appear smooth.
  • Cover Häussler mixer. Let sponge rise to double – roughly 30 – 45 minutes until double.

Mixing the dough and first rise

  • Add flour, salt and oil to sponge
  • Mix dough on slow speed for 8 minutes
  • Cover mixer and allow dough to rise until double, about 30-45 minutes.

Second rise

  • Original recipe says to punch the dough and allow to rise again. For this step I turned on the mixer and kneaded the dough on low for 1 minute. Rise time 30 – 45 minutes

Third Rise

  • I turned on the mixer for 30 seconds. Rise time 30-45 minutes
Keyword Häussler, Multigrain Bread, Sponge, Wheat

First video clip shows result after 5 minutes of mixing. Note the sponge is not “smooth” since I used 3 cups of freshly ground red wheat flour.

Second video clip shows result after 8 minutes of mixing. Dough was soft and supple. Window pane test showed dough was sufficiently kneaded.

Third image – dough after first rise – 30 minutes.

Fourth image – dough after second rise – 30 minutes.

Cinnamon Raisin Bread

I searched a long time before I found a Cinnamon Raisin bread recipe that makes consistently great bread. It’s soft and flavorful. It’s adapted from https://www.onehundreddollarsamonth.com/shirleys-iced-cinnamon-raisin-bread/.
This recipe makes 5 loaves of bread and freezes well. To date I’ve made over 100 loaves of this bread and the recipe has never failed me. Home Baked Goodness at it’s finest.

Your house is going to smell amazing and breakfast will never be the same!

Cinnamon Swirl Raisin Bread

This recipe makes 5 loaves of bread and freezes well. To date I’ve made over 100 loaves of this bread and the recipe has never failed me. Home Baked Goodness at it’s finest.
Course Breads, Breakfast
Servings 5 loaves


  • 1 medium Potato cubed
  • 4 cups water
  • 2 Tbsp butter
  • 3 tsp salt
  • 2 Tbsp instant yeast
  • 1 cup sugar
  • 16 ounces raisin
  • 3 tsp cinnamon
  • 1/2 tsp ground cloves
  • 12 cups bread flour

Cinnamon Sugar filling

  • 1/2 cup sugar
  • 1 tbsp cinnamon


  • Put the chopped potato and the 4 cups of water in a saucepan and simmer until the potatoes are tender. Drain, reserving the liquid in a bowl. Mash the potatoes with the butter and salt, add the reserved liquid and set aside.
  • Place the yeast in 1 cup of warm water and let it rest for 10 minutes
  • In a very large large bowl, stir together 6 cups of bread flour, sugar and the potato/water mixture. When the mixture has cooled to lukewarm, add the yeast. Stir until nice and smooth. Cover and let rise for 2 hours.
  • Mix the spices and remaining flour {5-6 cups, it really just depends on how much you need to make a nice, soft dough}. Add the raisins and then turn the dough out onto a floured work surface and knead until smooth.
  • Place the dough back in the unwashed bowl and cover. Let rise until double. Usually takes an hour.
  • In small bowl, mix 1/2 cup sugar and the cinnamon; sprinkle each rectangle with generous coating of the sugar-cinnamon mixture.
  • Grease 5 (9×5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in 5 pieces.
  • Roll each piece into rectangle. Brush 1 tablespoon butter over rectangles.
  • Starting at the top, roll dough into log shape, pinch edge of dough into roll to seal. Press each end with side of hand to seal; fold ends under loaf. Place loaves, seam sides down, in pans.
    Cover; let rise in warm place about 30 minutes or until dough has doubled in size.
    NOTE Make sure to roll up your loaf tightly, and be careful to not let the loaf rise too much in the pan or you will get big gaps between the filling and dough
  • Bake at 375 degrees for 30-40 minutes. Cool.
Keyword Raisin Bread