Oatmeal Cinnamon Rasin (and more) Bread

Recently I baked Oatmeal Cinnamon Rasin bread form Hammelman's "Bread".   There are a few good write ups on this bread on this site, just do a search... I adapted the formula somewhat so I'll give you the details.  First of all, the home version makes 3 loaves and that was too much for me so I resized everything to make two 1.5 pound loaves, and while converting I converted everything to grams as I find using grams is more precise.  Also, instead of using just rasins I had a mix of dried canberries, currants, cherries and pomegranates that I substituted for half of the rasins.  Here is what I came up with for a formula:

Formula:

• 456 grams bread flour
• 152 grams whole wheat flour
• 100 grams rolled oats
• 380 grams water
• 66 grams milk
• 45 grams honey
• 45 grams oil
• 13 grams salt
• 7 grams yeast
• 10 grams cinnamon
• 100 grams rasins
• 100 grams dried cranberry blend

Mixing:

Soak oats in the warm water used for the formula for 20-30 minutes

Soak rasin mix in enough water to cover (this is advised to avoid burning the rasins while cooking)

Mix all ingredients except the rasins together and mix for 3-4 minutes once ingredients come together 

Drain rasin mix and add to dough, mixing an additional minute.  I did not pat the rasin mix dry and the consistency of the dough went from being very stiff to one that was sticky and loose.

Bulk ferment:

I placed in a covered container and let rise for a total of approximately 2.5 hours.  During that time I performed 2 stretch and folds since the dough was feeling rather sticky and I wanted to build up the strength.  Hammelman says that this dough can be bulk fermented overnight, which may be a good option for those looking for a warm breakfast loaf. 

Shaping and final ferment:

I divided into two loaves and shaped as you would a sandwich loaf, rolled the top of the loaves on a wet towel and then pressing them in some dry rolled oats for decoration then placed them in a standard 1.5 pound loaf pan.  I covered and let rise until the dough started to top the pan, 1.5 to 2 hours (I wasn't really watching the clock).

Baking:

I baked at 450 F for the first 15 minutes and then lowered the heat to 425 until the internal temperature reached about 200 F.  I did not steam the oven.  Total bake time was about 40 minutes...sorry I'm not much of a clock watcher.

Results:

This bread has a great well balanced flavor, it is not overpoweringly sweet nor does it have a really strong cinnamon taste, the flavor of the wheat is still there.  For me what probably made this bread one that I would make again is the mix of dried fruits I substituted for half of the rasins.  I've never been a huge fan of rasin breads but the varying flavors of all the other fruits really give this bread a unique flavor.  I imagine you could substitute many different variations of dried fruits, I just happened to look in the cupboard and added these on a whim.  This bread is great toasted, give it a try if you are looking for a good breakfast bread.