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Cinnamon Raisin Oatmeal Bread Recipe

Looking for an easy Cinnamon Raisin Oatmeal Bread recipe? Learn how to make Cinnamon Raisin Oatmeal Bread using healthy ingredients.


Submitted by fnlfntsylykr

Makes 36 servings



Taken from: http://www.thefreshloaf.com/recipes/cinnamonraisinoatmealbread

Recipe Ingredients for Cinnamon Raisin Oatmeal Bread

24 oz (5 1/2 cups) bread or all-purpose unbleached flour
8 oz (1 7/8 cups) whole wheat flour
5 3/10 oz (1 5/8 cups) rolled oats
20 oz (2 1/2 cups) water
3 1/2 oz (3/8 cups) milk
2 2/5 oz (3 tablespoons) honey
2 2/5 oz (5 1/2 tablespoons) vegetable oil
7/10 oz (1 tablespoons plus 1/2 teaspoon) salt
0.37 oz (1 1/4 tablespoon) instant yeast
1/2 oz (2 tablespoons) ground cinnamon
10 3/5 oz (2 cups) raisins

Recipe Directions for Cinnamon Raisin Oatmeal Bread

  1. At least half an hour before you begin, soak the raisins in warm water.

  2. Doing so plumps them, which makes them softer and moister in the loaf and also prevents the ones on the surface of the loaf from burning. Just prior to adding the raisins to the loaf, you'll pour the water out.

  3. Next, soak the oats in the 2 1/2 cups water for 20 to 30 minutes.

  4. If you are using active dry yeast instead of instant yeast, which I did, withhold 1/2 cup of the water to proof the yeast in.

  5. Mix the flours, yeast, milk, honey, oil, salt, and cinnamon into the oats. Mix well, until all of the flour is hydrated. Knead by hand for 5 minutes or in a standmixer for 3, then mix in the drained raisins. Knead or mix until the raisins are distributed throughout the dough.

  6. Cover the bowl of dough and allow it to rise for 1 hour. Then remove the dough from the bowl and fold it, degassing it gently as you do.

  7. Place the dough on a floured work surface, top side down.

  8. Fold the dough in thirds, like a letter, gently degassing as you do.

  9. Fold in thirds again the other way.

  10. Flip the dough over, dust off as much of the raw flour as you can, and place it back into the bowl.

  11. Cover the bowl and allow the dough to rise in bulk again for another hour. Then divide the dough in thirds and shape the loaves.

  12. Place each shaped loaf into a greased bread pan.

  13. Spray or gently brush each loaf with water and sprinkle with some more oats.

  14. Cover the pans and set aside to rise until the loaves crest above the edge of the pans, roughly 90 minutes.

  15. Preheat the oven to 450. Place the loaves in the center rack of the oven. After 5 minutes, reduce the oven temperature to 375. Rotate the loaves 180 degrees after 20 minutes, and bake for another 15 to 25 minutes, until the tops of the loaves are nicely browned, the bottoms of the loaves make a hollow sound when tapped, and the internal temperature of the loaf registers above 185 degrees when measured with an instant read thermometer.

  16. Yeah, ok, you are supposed to let the loaves cool before slicing. I couldn't though, and I have no regrets!

Categories

Breads

Nutrition Facts
Serving Size 61.2g
Amount Per Serving
Calories
140
Calories from Fat
26
% Daily Value*
Total Fat
2.9g
4%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
345mg
14%
Potassium
116mg
3%
Total Carbohydrates
25.9g
9%
Dietary Fiber
1.6g
6%
Sugars
7.5g
Protein
3.1g
Vitamin A 0% Vitamin C 0%
Calcium 4% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in saturated fat
  • Very low in cholesterol
  •   Bad points
  • High in sodium
  • High in sugar
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