Cinnamon Raisin Oatmeal Loaf

I’ve spent years trying to make a decent oatmeal raisin loaf. I’ve finally succeeded and I couldn’t be more pleased. This loaf is quite sweet and best for breakfast with jam or butter. I haven’t yet tried french toast with it yet but I imagine it would work well. For this loaf be sure to pay attention to process and refrain from hastening rise times. Soaking the oats and raisins in water is critical to creating the correct texture and ensuring nothing dries out or burns near the surface.

Ingredients

• 100g whole wheat flour
• 400g white flour
• 300g water
• 1/4 cup milk
• 1 Tbsp brown sugar
• 1 Tbsp honey
• 2 1/4 tsp yeast
• 2 tsp salt
• 3 Tbsp vegetable oil
• 1 cup raisins
• 3/4 cup oats
• 1 tsp cinnamon

Process

1. Soak raisins in a bowl of water for 30 minutes. (wait 10 minutes for the next step)

2. Soak oats in the 300g water for 20 minutes in a large bowl. We’ll call this our ingredients bowl. (wait 15 minutes for the next step)

3. Add milk, sugar, honey, and yeast to the ingredients bowl and let sit for 5 minutes. (wait 5 minutes)

4. Add half the flour to the ingredients bowl and mix to make a thick mud.

5. Add vegetable oil to the ingredients bowl and mix.

6. Add salt to the ingredients bowl and mix.

7. Add cinnamon to the ingredients bowl and mix.

8. Drain raisins, add to the ingredients bowl and mix.

9. Add the rest of the flour and knead for 5 - 10 minutes.

10. Place in an oiled bowl and let bulk ferment for 90 minutes.

11. Punch down, fold, and place back in the bowl for another 90 minute ferment.

12. Fold and place in an oiled loaf pan and let sit for 60 - 90 minutes or when the dough is a quarter of an inch above the loaf tin.

13. Brush some water on the top of the loaf and sprinkle with oats.

14. Place in a 450F oven for 5 minutes. Then turn down heat to 350F and continue to bake for another 45 minutes.

15. Let cool before eating.