Cinnamon Raisin Oatmeal Bread
This bread is so delicious and moist. I got the recipe on-line somewhere and made some adjustments. You need a kitchen scale for this one.
Recipe:
Recipe:
8 oz rolled oats soaked in:
36 oz luke-warm water
21 oz whole wheat flour
6 Tbs raw wheat germ
5.2 oz milk
.60 oz (17 g) instant yeast
4.5 oz honey
2 eggs
3.5 oz oil
3 Tbs ground cinnamon
30 oz bread flour, approximately
1.05 oz (30 g) salt
3¾ C raisins
Cover raisins in some warm water for at least 30 minutes prior to adding.
Mix soaked oats with milk, whole wheat flour, wheat germ and yeast. Cover and let rest for 20 minutes. Add all the rest but raisins and half the bread flour while mixing with dough hook on low speed. Add rest of flour while mixing until dough is very soft and still slightly sticky. Knead on low 6 minutes, add drained raisins and about 3-4 Tbs flour and knead 2-3 more minutes. Turn into oiled bowl, cover with plastic wrap and rest 20 minutes. Pour out onto counter, lightly pat into square or rectangle and stretch and fold into center all four sides. Put back in bowl, cover and repeat rest, stretch and fold one more time. Cover and rise until double (about 30 min). Divide dough into 6 equal shaped loaves and place in greased bread pans. Brush tops with water and sprinkle with some oats. Cover and let rise until double. Bake 425°F for 5 minutes. Reduce to 350°F for 25 minutes or until the internal temperature is 190°F. Cool completely on wire racks.
36 oz luke-warm water
21 oz whole wheat flour
6 Tbs raw wheat germ
5.2 oz milk
.60 oz (17 g) instant yeast
4.5 oz honey
2 eggs
3.5 oz oil
3 Tbs ground cinnamon
30 oz bread flour, approximately
1.05 oz (30 g) salt
3¾ C raisins
Cover raisins in some warm water for at least 30 minutes prior to adding.
Mix soaked oats with milk, whole wheat flour, wheat germ and yeast. Cover and let rest for 20 minutes. Add all the rest but raisins and half the bread flour while mixing with dough hook on low speed. Add rest of flour while mixing until dough is very soft and still slightly sticky. Knead on low 6 minutes, add drained raisins and about 3-4 Tbs flour and knead 2-3 more minutes. Turn into oiled bowl, cover with plastic wrap and rest 20 minutes. Pour out onto counter, lightly pat into square or rectangle and stretch and fold into center all four sides. Put back in bowl, cover and repeat rest, stretch and fold one more time. Cover and rise until double (about 30 min). Divide dough into 6 equal shaped loaves and place in greased bread pans. Brush tops with water and sprinkle with some oats. Cover and let rise until double. Bake 425°F for 5 minutes. Reduce to 350°F for 25 minutes or until the internal temperature is 190°F. Cool completely on wire racks.
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