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Whole Wheat-Oat-Cinnamon Raisin Bread


I tried this delicious bread recipe from The Fresh Loaf. It is made from scratch, without a bread machine. You need to allow time for the bread to rise three times, but the recipe itself is quite simple to follow, and you can have a wonderful smelling kitchen and fresh loaves by lunch time (one to eat, and one to freeze)!

Cinnamon Raisin Oatmeal Bread
Makes 2 large loaves, or 3 smaller ones

24 oz (5 1/2 cups) bread or all-purpose unbleached flour
8 oz (1 7/8 cups) whole wheat flour
5.3 oz (1 5/8 cups) rolled oats
20 oz (2 1/2 cups) warm water
3.5 oz (3/8 cups) milk
2.4 oz (3 tablespoons) honey
2.4 oz (5 1/2 tablespoons) vegetable oil
.7 oz (1 tablespoons plus 1/2 teaspoon) salt
.37 oz (1 1/4 tablespoon) active, dry yeast
.5 oz (2 tablespoons) ground cinnamon
10.6 oz (2 cups) soaked and drained raisins

A half hour before you begin, soak the raisins in a bowl of warm water.

Next, in a medium bowl, soak the oats in 2 cups of the water, reserving the other 1/2 cup for proofing the yeast. In a small bowl, mix the yeast with the 1/2 cup water, and let stand for 5-10 minutes while you measure other ingredients.

Measure flours (whole wheat and regular), salt, and cinnamon into a large bowl.

In the bowl with the oats and water, add yeast/water, oil, milk and honey. Dump oat mixture into bowl of standing mixture. Add flour mixture in three additions, blending wet and dry ingredients until all of the flour is mixed in. (This will be a big load for most stand mixers, so at this point, I divided dough in half for kneading.) Knead half the dough at a time for 3 minutes with dough hook. Add half of raisins (drained) to each half of dough. Combine all the raisin dough into a bowl, cover, and let rise for 1 hour.


Place the dough on a floured work surface and spread into a large rectangle.


Fold it in thirds, like a letter, and gently press to let the gasses out.


Fold in thirds the opposite direction.


Place the dough back in the bowl, cover, and let it rise another hour.


Divide dough into half (or thirds if using smaller loaf pans), and shape into loaves. Place loaves in sprayed or buttered loaf pans, and let rise another 90 minutes. Have oven heated to 450 when the 90 minutes is up.


Mist (or gently brush) a little water on top of loaves. Sprinkle with a few oats (I ran out.) Place loaves in center of oven. After 5 minutes, reduce oven temperature to 375. Rotate pans 180 degrees after 20 minutes, then bake another 15-20 minutes.

Let bread cool for 5 minutes, before removing from pans. Let bread cool completely before slicing (if you can stand it). Get some butter ready to spread, and enjoy!



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