A hearty and delicious cinnamon raisin bread, with the addition of oats and whole wheat flour. A lovely morning bread and makes great toast! Makes 1 loaf.
2/3cup(100g)raisins, soaked in hot water for 15-20 minutes, drained and patted dry
Topping:
Additional large flake rolled oats
Prevent your screen from going dark
Instructions
In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add the rolled oats and pour the boiling water over. Stir, then let stand about 20 minutes.
Meanwhile, add the raisins to a bowl of very hot water and allow to sit in the water for about 20 minutes, to plump.
Check and make sure the oat/water mixture has cooled to about 105F for active dry yeast or 115F for instant yeast. *Important that the mixture be cooled, so you don't kill the yeast. If you don't have a thermometer to check, test with your finger and make sure the mixture is just lukewarm and doesn't feel hot at all.
Sprinkle in the yeast, then add the milk, honey, vegetable oil, salt cinnamon and whole wheat flour. Mix to combine. Begin by adding 1 cup of the all purpose flour and kneading in. Start adding additional flour, in small increments and kneading in between additions, until you have a moist dough that wraps around the kneading hook and is starting to clean the sides of the bowl. Drain and pat dry the raisins and toss in a bit of flour. Add the raisins to the dough and knead in, adding a bit more flour, as needed, until you have a moist dough that cleans the bowl well.
Remove the dough to a floured work surface and knead briefly. Form into a ball and place in a greased bowl. Cover with plastic wrap and allow to rise until doubled, 1 - 1 1/2 hours.
Remove dough to a floured work surface and gently deflate. Pat dough into an oval shape roughly 9 inches long and 5 inches wide. Grab the edges of the dough on the long side and bring them together to meet in the middle and pinch together where they meet, right to the ends of the dough. Flip over, with seam on the bottom. Place into a greased 8 1/2 x 4 inch loaf pan. Cover with plastic wrap and set aside to rise until the dough has crested the pan by about 1-inch in the middle, about 45-60 min.
Meanwhile, preheat oven to 450F. (regular bake setting/not fan assisted)
Remove plastic wrap. Brush the top of loaf with water and sprinkle with additional rolled oats, pressing them down lightly so they will stick.
Place loaf in preheated 450F oven, then immediately reduce the oven temperature to 375F. Bake for 20 minutes, then rotate the pan front to back. Bake an additional 15-20 minutes, or until the loaf registers 200-205F when tested in the centre with an instant read thermometer. *If loaf seems at risk of over-browning, cover loosely with a sheet of aluminum foil for the last part of baking.
Remove loaf from oven and immediately remove the loaf to a cooling rack to cool completely before slicing. (Avoid slicing while warm to avoid a gummy crumb).
Notes
Be sure to read the notes above this Recipe Card for substitution suggestions and tips for making this recipe. You will also find Process Photos showing the process of making this bread.