The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cinnamon Raisin Oatmeal Bread

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Cinnamon Raisin Oatmeal Bread

cinnamon raisin oatmeal bread
I love cinnamon raisin breads. I make them often and find them to be the perfect breakfast treat, with just enough sweetness to not require jam, just enough fruit to constitute more than just carbs for breakfast.

I've baked many different raisin bread recipes. Some I find to be too sweet, others too heavy on the whole wheat (though white flour alone I don't find that satisfying either). This recipe, from Jeffrey Hamelman's Bread, is one of the best raisin breads I have found: I particularly enjoy how the oats on top of the loaf toast up nicely.

(Despite my initial misgivings about his attitude toward amateur bakers, I do have to say that all of the recipes from Hamelman's book that I have baked have been exceptionally good. I find myself thumbing through it almost as often as The Bread Baker's Apprentice these days.)

One interesting thing Hamelman mentions in a side note is that chemical compounds in bark-based spices such as cinnamon and nutmeg inhibit yeast activity, so more yeast than typical is required. This is a good thing to keep in mind when adapting a normal bread into a cinnamon raisin bread, something I do often.

And a warning: this recipe makes three substantial loaves. It pushed the capacity of the standmixer. You may want to consider halving the quantities.

Cinnamon Raisin Oatmeal Bread
Makes 3 loaves
24 oz (5 1/2 cups) bread or all-purpose unbleached flour
8 oz (1 7/8 cups) whole wheat flour
5.3 oz (1 5/8 cups) rolled oats
20 oz (2 1/2 cups) water
3.5 oz (3/8 cups) milk
2.4 oz (3 tablespoons) honey
2.4 oz (5 1/2 tablespoons) vegetable oil
.7 oz (1 tablespoons plus 1/2 teaspoon) salt
.37 oz (1 1/4 tablespoon) instant yeast
.5 oz (2 tablespoons) ground cinnamon
10.6 oz (2 cups) soaked and drained raisins

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

soaking raisins
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.

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

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.
bowl of dough

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. The images below illustrate this technique.

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

Fold the dough in thirds, like a letter, gently degassing as you do.
fold 1

Fold in thirds again the other way.
fold 2

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

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.
shaping loaves

Place each shaped loaf into a greased bread pan.
shaping loaves
Spray or gently brush each loaf with water and sprinkle with some more oats.

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

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.

sliced loaves

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

Related Recipes: Sweet Corn Raisin Bread, Maple Oatmeal Bread, Struan Bread.

Comments

manxman's picture
manxman

These loaves look awesome must try them
I use a lot of nutmeg which I got from Grenada whilst on hols, however they are a fruit as against the bark of cinnamon. Does nutmeg affect yeast?
well done with your bread

soxkat4's picture
soxkat4

but I used cinnamon and nutmeg in a dough for an apfelkuchen on Christmas and didn't have any problems with the rise.

I used approx. 1 tsp. of cinnamon and 1/4 tsp. of nutmeg to 2 1/2 C. flour and 1 tsp. yeast. perhaps it is different in larger batches?

Floydm's picture
Floydm

Carltonb, a baking instructor who visits this site, sent me the following information and suggestion:

According to the AIB (American Institute of Baking) cinnamon can have
an affect on the yeast. In some of their literature that I have
cinnamon can degrade up to 20% of the yeast cells in a bread dough. It
is suggested that the cinnamon not be added until the last few minutes
of mixing.

Try to incorporate the last few minutes of mixing and see if there are
any differences in the dough.

Bakersman's picture
Bakersman

Folks,


 This recipe is AWESOME, TRY IT!! Thank you Floyd for posting it. The cinnamon may have an effect on the yeast but I think if it is proofed at +/- 85 degrees or so it will be fine. In this past summer my son was hooked!! He would say " DAD, are you making raisin bread this weekend"? It was a weekly thing for a few months. I would proof it in a clear plastic bin , and a thermometer stuck through the lid with great results. Floyd Thanks again for posting such a delicious recipe.


Greg

smcail's picture
smcail

Your bread looks absolutely yummy! How do you think this recipe would do if you substituted all whole wheat for the flour? Thank you for posting your method with your pictures. Very Helpful!

Floydm's picture
Floydm

My personal preference for must recipes is for between 10 and 30% of the flour to be whole wheat, but if you prefer 100% whole wheat breads, give it a shot. It should turn out fine.

bakerliz's picture
bakerliz

If you want to use all whole wheat flour, you'll get much better results if you knead it a LOT longer. For this recipe, I'd knead at least 20 minutes. I make the raisin bread recipe from Laurel's Kitchen Bread Book, and it is positively yummy!

Thordawggy's picture
Thordawggy

Hi! This recipe looks wonderful. I would like to make it tomorrow and can't get to the store to buy rolled oats. I was wondering if I could substitute plain Quaker Quick Oats? If so, shoyld they be soaked too?
Thanks!
Laura

Floydm's picture
Floydm

I don't see why not.

I would guess you don't need to soak them as long. And I'd expect that they'll break up quicker. But should work fine.

manxman's picture
manxman

I have made this fantasic bread using quaker oats. I found by adding just a little more liquid did the trick they seem to absorb the water during the mixing/kneeding. I also soaked the friut in a tea made with "Twinings" Orange mango and cinnamon tea bag. Do not know if they sell Twinings in USA but assume you can get flavoured tea bags.
The result is a pain as now everyone wants one!

Christina's picture
Christina

I would make this tomorrow if I didn't have a run planned, but I couldn't make it even if I didn't because I don't know what pan size to use. Is is 9x5 or 8x4?
Thanks for the help.
C

Floydm's picture
Floydm

I have 8 1/2 by 4 1/2 Pyrex pans. But I don't see why not knowing that should prevent you from baking this.

If you have 9 x 5, you could give it 5 minutes more, 8 x 4, 5 minutes less. But the difference in elevation between us, the differences in ambient temperature or humidity, the quality of our ovens (mine stinks) or baking in metal versus Pyrex is likely to offset any slight difference in pan size. So even if we have the exact same gear I'd caution you to use your own judgement.

Christina's picture
Christina

I don't know why I couldn't, but for some reason I don't like baking bread unless I know the pan size. It may sound crazy and I would have to agree, because after thinking about it, it is. One reason is that I only have two 8x4, but I have 9x5, so since it makes three, I needed to know.
Also, is the pan size you use for loaf bread usually 8x4?

Floydm's picture
Floydm

As I mentioned, my baking pans are 8 1/2 x 4 1/2 Pyrex pans. You can see them in the photos above. Nothing fancy, just what they happened to have at the grocery store the first time I wanted to bake bread at home 10 years ago or so.

Mom2Many's picture
Mom2Many

Made your recipe today! It was so easy from your directions and photos.
It came out great! We've already devoured one loaf!
I did panic a bit when I added the drained raisins. It made my dough wet and sticky. I had to really knead it good with about 1/2 cup more flour to get it good and doughy again.
I used my biggest bowl to let this rise and it still almost overflowed!
My kids affectionately called it "The Blob!"
Photobucket - Video and Image Hosting

The house smells incredible now! Thanks for a great recipe!
Photobucket - Video and Image Hosting

shi's picture
shi

Floydm all I can find is white oats is this the same as rolled oats u have used, if not can I simply replace these by all purpose flour in the recipe.

KNEADLESS's picture
KNEADLESS

I've made this bread twice per the recipe and it is excellent. Last week I made it again, but I substituted "Bob's Red Mill Old Country Style Muesli" for the oats and it is even better because of the little crunchies in the Muesli. Next time, I plan to increase the Muesli by about 50% and add some crushed walnuts. 90% of the fun of baking and cooking is winging it!

KNEADLESS's picture
KNEADLESS

The last two times I have made this, I get a terrific rise after the folding step, but I get very little rise when the loaves are in the pan, and it comes out much denser than Floyd's picture. Any suggestions or comments? Would a second folding before cutting into 3 pieces be appropriate?

girlswear's picture
girlswear

This is the first time I made this, I have the same problem as well (although I've only made 1 loaf portion).


1st rise: beautiful, double in size within 1 hour despite the cooler weather in the UK today.


2nd rise: After de-gas, folding, for 2nd rise, it was fine too, double in 1 hour.


3rd rise: After shaping and rolling in pan, I gave it 90 minutes but didn't double in size. I was afraid of over-rising so I put in oven.


Questions


Maybe my 3rd rise after shaping was unneccessiarly since I've only made 1 loaf?


Maybe my pan was too big?


My loaf seems dense, what should i do/watch out next time?



It seems a bit dense? Still taste great though, ate half a loaf, no wonder the recipe is for 3 loafs! :D


Also, how to know when bread is done (i don't have a thermometre) <--- first time baker!


Many thanks!

Chuck Horn's picture
Chuck Horn

I'm having the same problem with getting dough to rise when in the loaf pans.   I'm using 5x9 Farber metal pans.  Should I be using smaller pans, or putting more dough in my present ones?  

Did you get an answer to your problem?

Chuck

demegrad's picture
demegrad

I'm making this bread right now, and I just hit me, do you soak the raisins then measure, I'm measuring by weight, or measure then soak?  I know it doesn't matter that much being that they're just raisins, and I measured then soaked figuring I would be adding more raisins which I would prefer.  But I was just wondering if there is a standard method here.  The more I think about it if the recipe calls for x amount of soaked/drained raisins the you should soak them first then measure. 

demegrad

http://www.demegrad.blogspot.com

beenjamming's picture
beenjamming

got two loaves of this stuff in the oven now and it smells incredible

 

booberry85's picture
booberry85

I made this bread this past weekend. Like Mom2Many said, it made the house smell wonderful. The recipe made three loaves. My husband aready ate one loaf by himself! He loved it!

Boo

soupcxan's picture
soupcxan

Thanks for posting this great recipe. I thought I would add my own twist, so I took half the dough and made a 9x5 loaf, then rolled the other half into 18 buns (2 oz each), baked everything, then covered the buns with cinnamon roll frosting (cream cheese, milk, and powdered sugar). I did adjust the recipe a bit - I kneaded much longer than the 5 minutes specified before the first rise - it took about 15 to get enough structure. I also only used two 1 hour rises separated by a 15 minute rest before shaping and baking. I forgot to put the oats on the top but oh well, still tastes great. Check out this pic with the quasi-rolls on the right:

Cinnamon Oatmeal Raisin Bread

cherub0110's picture
cherub0110

I just started baking bread. This is my very first bread that I baked and it turned out perfect... I love it! Thanks for posting the recipe.

I am wondering if you can also post a recipe of a 100% whole wheat bread.  Thanks!

My husband couldn't resist- he have to taste it right after I pull it out from the oven...yumBreadBread!!

mse1152's picture
mse1152

Last time I made cinnamon raisin bread, I used the recipe in the BBA, posted here. I made it with the swirl inside, and it didn't spring in the oven at all.

This time, I used Floyd's recipe (above), and experimented by making one loaf with a swirl and one without. I wanted to see if either method resulted in more squished loaves, as happened with the BBA recipe. Here they are. In both photos, the swirled loaf is on the right, though it's hardly visible in the crumb shot.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is not what I expected! I thought the extra handling of the dough to flatten it, then roll it up with the cinnamon sugar inside would take away from the rising, as Floyd suggested in a comment on the BBA version I made earlier. Big whoop, it still tastes great!  I like this version better than Reinhart's.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

mluciano's picture
mluciano

I was wondering if I can prepare the mixture forthe three loaves and just bake one. Can I put the other 2 loaves on the fridge to use them in the bnext three weeks?

 

Thanks for the help

mluciano's picture
mluciano

I was wondering if somebody could help me because I made the recipe (I adapted the recipe to 1 loaf) using whole wheat bread on a 70% and white flour on a 30%. I also added 1 TBSP of gluten to help with the rise.

When I mix everything the dough is too dry... I try to wet my hands and knead the dough with my hands wet and also I added oil to the countertop as I was kneading (some technique I read somewhere) and the dough improved a little, but not that much. I knead it 10 minutes and the next of the recipe I made it exactly like it says here...

First, what can I do to make the dough better and also how many time do I have to knead a whole wheat dough for it to be ready?

This is the adaptation I made:

  • 1 cup white flour minus 1 tbsp flour + 1 tbsp vital gluten
  • 2 1/2 cup Whole wheat flour
  • 1/2 cup rolled oats
  • 208 ml water
  • 2 oz milk
  • 1 1/2 tbsp honey
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 2/3 cup soaked raisins.

Thanks for the help.

Mini Oven's picture
Mini Oven

Try disolving 2 teaspoons of yeast into 1/4 cup of milk and squish it into your dough.  When it's all in, let it rest 15 minutes and then knead a little white flour if needed.  Continue with directions.  Hope this note is not too late -- Mini Oven

cej2's picture
cej2

I made this yummy bread today. I did change the recipe a little. I added 2 eggs, and more flour. Also just used Quaker oats.since that was what I had. I used brown sugar and one Tblsp cinnamon to make swirls. The additional cinnamon was not too much at all. Had to sneak a slice hot out of the oven YUM....It is a keeper...

earthygirl's picture
earthygirl

Thanks so much for posting this recipe.  I tried it over the weekend and it was a hit with the family and the neighbors. 

KipperCat's picture
KipperCat

I just did this quick calculation using excel. Thought I'd post it here and maybe save someone a minute.

 

3 loaves
680 grams bread or AP flour
227 grams WW flour
150 grams rolled oats
567 grams water
99 grams milk
68 grams honey
68 grams vegetable oil
20 grams salt
10 grams yeast
14 grams cinnamon
301 grams soaked,drained raisins

2 loaves
449 grams bread or AP flour
150 grams WW flour
99 grams rolled oats
374 grams water
65 grams milk
45 grams honey
45 grams vegetable oil
13 grams salt
7 grams yeast
9 grams cinnamon
198 grams soaked,drained raisins

1 loaf
225 grams bread or AP flour
75 grams WW flour
50 grams rolled oats
187 grams water
33 grams milk
22 grams honey
22 grams vegetable oil
7 grams salt
3 grams yeast
5 grams cinnamon
99 grams soaked,drained raisins

AnnieT's picture
AnnieT

KipperCat, you are an absolute treasure! Thank you so much for figuring the quantities for 2 loaves - I was getting panicky about trying to halve it and ending up with 1 1/2 loaves! Math phobic, AnnieT

ejm's picture
ejm

Thanks so much for doing this, KC. My calculations into grams were way off because I was casually calculating on the basis that 1 oz = 28 gm. Could have been disastrous....

-Elizabeth 

tsinct's picture
tsinct

I wish people would list measurements in non-metric amounts for those of us who don't use the metric system.

ejm's picture
ejm

And I wish people would stop using non-metric system.... But happily, the very useful cooking conversions calculator at  Gourmet Sleuth (http://www.gourmetsleuth.com/cookingconversions.asp) is invaluable.


-Elizabeth

glakritz's picture
glakritz

I am originally from the states and grew up with the cup, tbls and teas measures.  I now use metric.  I converted to it long before leaving the states as I find it more accurate.  I weigh all dry and solid ingredients instead of using measuring devices.  My first purchase when I arrived here was a scale.  And, I was living in a hotel and didn't even have a kitchen yet.  That is how strongly I feel about using metric.  Give it a try.  You will discover a whole new world.  So many more recipes will be open to you.

annabel's picture
annabel

You are an angel - for scaling this wonderful recipe for 2 loaves, AND for converting the recipe into grams!


 


thank you, got to go - baking it now... :-)

GSnyde's picture
GSnyde

Floyd's original recipe above is about right for two larger loaves in 9 x 5 pans.


 


Glenn

Teresa_in_nc's picture
Teresa_in_nc

Floyd,

I tried this recipe earlier this week and it is delicious! The only changes I made: I used golden raisins, upped the honey to 4 TB instead of 3, and forgot to put the oatmeal on the top, so I brushed the tops with honey while they were still hot.

One thing....I could not get all the white flour into the dough. I only used about 4.5 cups instead of 5.5. But the bread rose nicely and was not too wet when kneading it. No sad streaks, great taste and texture. It is fantastic as toast - very crunchy and yummy warm with honey drizzled on.

 

Thanks for a great recipe!

Teresa

KipperCat's picture
KipperCat

I think this will be a regular around here. My husband liked it so much he said it would make a great bread even without the cinnamon and raisins - high praise from a white bread man!

mluciano's picture
mluciano

My God.This bread is tasty. I haven't make bread in a while because I'm pregnant and with the pregnancy I was too tired. But today I decided to give this bread a try... GREAT! Fabulous and Tasty..... Crunchy on the outside, tende ron the inside.... Great recipe Floyd!!!! You made one happy mom-to-be!!!!!!!!!!!

Bart's picture
Bart

Thanks for the detailed pics!  Great loaves!  Need to try this one!

 

Digger57's picture
Digger57

The Great use of grains is bread making. OH YA!!

Floyd I baked it per your recipe the only thing I changed  I used Dried sweetened Cranberries and it was wonderful. Thanks For this Great recipe. Digger57

willow52's picture
willow52

What size bread pan should I use for this bread?

Floydm's picture
Floydm

Whatever you have? I use standard Pyrex 9x4x4 or whatever they are.

Obviously, if you use larger pans they may need a couple of extra minutes in the oven, but otherwise, it should be fine.

LuceFLY's picture
LuceFLY

Bread turns out great ... yummy! But I reckon it's dense and on the heavy side. I ran out of time today so I cut the final rising time from 90min to 60min. Could this be the problem?

Floydm's picture
Floydm

Yes, it certainly could be.

bnb's picture
bnb

Made half the recipe. Used golden raisins and chopped dried pineapple. Instead of the whole wheat called for in the recipe I used a 1:1 combination of durum flour and white whole wheat. Added 2 tblsps of sourdough starter for flavor. The dough turned out very wet coz of the starter so I had to add atleast 1.5 cups of additional flour but I still kept it on the wet side. Kneaded for 5 mins and the dough came to together into a smooth elastic ball. The resultant dough was one of the most perfect I have ever made. Soft, supple, very good gluten formation. I only did 2 rises: one long rise followed by shaping and then the final rise in the pans. The final rise only took 30 mins. The dough yielded 2, 8x5 loaves weighing 1lb 10oz each before baking. Baked at 400F for 30 mins. The oven spring was phenomenal. The crust was crisp and the crumb was super soft, silky and open with a slight chewiness. The cinnamon flavor was a bit weak because of the extra flour I had to add but still discernible. The starter gave the bread a slight tang. Will post pictures later.

froman's picture
froman

I'm ready to make it, but I'm confused with the measurements.

How do you get 5 1/2 cups out of 24 oz?  24 divided by 8 equals 3 cups.

Same with the 1 7/8 cups, how did you make 8 oz into that when it is 1 cup. The rest of your measurements are all as different from the actual OZ conversion, or did you increase the amount on purpose to make more?

I don't know whether to use the OZ measurements or the ones in parenthesis.  Yes, I see how the parenthesis would end up with 3 loafs.  I want to use the OZ but I don't know how to get the .37 oz.  My measuring cups and spoons don't go there.

Baffled in OKC.

Russ's picture
Russ

All of the first column of measurements are by weight. A cup is 8 fluid ounces, which isn't necessarily the same as 8 ounces by weight.

If you don't have a scale that's accurate to fractions of an ounce, just use your measuring cups and spoons. Scales are more accurate which makes it easier to replicate someone else's recipe when baking it for the first time. Myself, I use my scale for most of the measuring, but things like salt and yeast (things measured by spoonful) I just use the spoons since my scale is a bit annoying in those quantities.

Russ

Janedo's picture
Janedo

I made this on Sunday and posted it on my other blog (because it's a yeast bread and my bread blog is dedicated to sourdough)

http://saveursdefamille.canalblog.com/archives/2008/05/19/9238417.html

I used T65 and T150 but about 5/8 of a cup never made it in to the dough. I didn't put all the flour in and then added just a little bit because I find the proportions in american recipes always have to be played with. Just mentioning that in case any other europeans want to try this bread.

The bread came out really well and was a very big hit. Toasted, it is exceptional. I like the idea of making mini frosted buns that I saw up there.

Thanks Floyd!

Jane 

ejm's picture
ejm

This looks like really good bread! I must say that when I got the Hamelman out of the library, I wasn't that wild about it. (It really isn't a book for the home baker at all.) I read the first chapter or so before giving up; I didn't manage to go so far as to even think of trying any of the recipes.

Thanks for posting this one. I think we neeeeeeeeed to try it.

-Elizabeth

kung fu bbq's picture
kung fu bbq

OK, this was my first venture outside of a peasant loaf or my other standby of Menonite oatmeal bread.

Mine did not rise at all, I was so frustrated. I'm pretty sure it was my choice of flour, I didn't have enough bread flour so I went with AP.

In the words of my oldest son...FAIL!!!

It smells great though, but after 4 hours I never got a noticeable rise or even a gas bubble. Maybe I killed the yeast, who knows. 

Grammbd's picture
Grammbd

This looked so good I just had to try it even though I haven't baked bread in years. (The kids are not home anymore and I'm the one that ends up eating it all!)  But, I gave it a try yesterday and everything went just like the pictures until I baked the bread - it had risen, but it fell and the bread was heavy, thick and not delicious like this one!  I'm not sure what I did wrong.  I did cut the receipe in half - don't know if I got the wrong amounts.  But, I'm not giving up - even though it wasn't high and light, it still had a good flavor!

Also, I just bought a manual wheat grinder and want to start making bread again.  What happens when the flour isn't as fine as what we buy in the bag - does it make it heavier or does it not stick together well?  I don't know what to expect.

Thanks for any replies!

edh's picture
edh

Hi Grammbd,

First, I sympathize with your first attempt at this bread; the same thing happened to me but, like you, I thought it tasted so good I'd better give it another try. It's now a staple for breakfast in my house. Mornings just shouldn't begin without it! I think the problem is with over proofing in the final proof. I went just a bit shorter the next time and all was well.

This recipe also works well with spelt, and I've upped the whole grain content considerably over time, to no ill effect.

About hand grinding; that's what I do, and I've had the best results with soaking the flour before using it. My mill makes a pretty coarse flour, even after 3 passes through, but I find that a good long soak (overnight is great, but a couple of hours helps too) takes care of any problems with heavy bread. Improves the taste 100% as well!

If you haven't seen it, Peter Reinhart's Whole Grain Baking is a huge help in this regard. I don't recall that he addresses coarse flour specifically, but that's what I've used to make all his recipes, and it's worked wonderfully!

Keep us posted,

edh

sy's picture
sy

Not sure what this is, can you give a more detailed explanation/example?

cjincbus's picture
cjincbus

Greetings All,

 

Does anyone know that the temperature of the liquids are suppose to be?  I am new to breadmaking and from what I have read, yeast is temperature sensitive and needs warm liquid to activate.  The only indication of temp is to let the oats soak in warm water 30 min.  Should this remain warm enough for the yeast to activate (like 110˚ to 120˚) when mixed with the yeast, flours, honey, and spices?  Or, is the milk suppose to be warm? 

Thanks 

Floydm's picture
Floydm

Active Dry Yeast usually needs to be activated in warm water, but Instant Yeast (AKA Bread Machine Yeast) doesn't. It'll activate even in cold water, albeit more slowly.

I think most recipes that don't specify assume room temperature ingredients. If you want to speed the process up up, use warm water, and if you use cold water and milk, give it a bit more time.

ejm's picture
ejm

Active dry yeast doesn't require warm water to be activated. It just has to be rehydrated before being added to the dough mixture. In the summertime, I rehydrate active dry yeast with relatively cold water directly from the cold water tap - to try to slow fermentation down. (Our kitchen is often around 25C(77F) in the summer.) In the winter when the kitchen is around 15C(60F) , I rehydrate active dry yeast with body temperature water (I check it against the back of my wrist before adding it to the yeast).

It's hot water that has to be guarded against. If the water temperature is higher than 49C(120F), the yeast will start to die.

But I think you're probably right, Floyd, that if the temperature isn't specified, it implies room temperature.

-Elizabeth

Chuck's picture
Chuck

Active dry yeast ... just has to be rehydrated before being added to the dough mixture.


Yep, dissolving/rehydrating active dry yeast is a good idea and is standard operating procedure. But it's not a "have to". Active dry yeast wakes up more slowly than instant yeast  ...but it gets there eventually. You can use this to your advantage if you want yeast eventually without additional mixing, but you don't want it right away.


I mix active dry yeast dry with my flour and other dry ingredients all the time. By the time it wakes up, I've managed to complete a more-or-less "yeastless" "autolyse". Following that, I don't have the problem of over-working the dough while thoroughly mixing in the yeast later. It's certainly not the conventional way to do things, and I'm hesitant about recommending it. But it does work just fine, as evidenced by all the loaves I've baked this way.



dmsnyder's picture
dmsnyder

The Cinnamon Raisin Walnut Bread from BBA has been one of my favorite non-sourdough breads for several years. I finally got around to making the Cinnamon Raisin Oatmeal Bread from Hamelman's "Bread" today. 



Cinnamon Raisin Oatmeal Breads


 



Cinnamon Raisin Oatmeal Bread Crumb


Most seem to have made 3 loaves from this recipe, and, although that's what Hamelman says one recipe makes, he also says to scale it to 18 oz for 1 lb bread pans. One recipe made 4 - 17+ oz loaves for me.


I did the optional overnight retardation. After forming the loaves, they took 3-1/2 hours to fully proof. (They never really crested the pans.). I got good oven spring, but the loaves do have a lower profile than the heavier ones pictured above. I baked at 450F for 15 minutes before turning down the oven to 425F. The loaves got really dark, as Hamelman warns they can. Next time, I'll do as Floyd did and turn down the oven after 5 minutes.


In contrast to Reinhart's raisin bread which I'd definitely classify as a "sweet bread," Hamelman's is more substantial due to the WW content. But, in spite of how it might appear, the crumb has a very light, tender chew. Quite lovely. Oh! I also substituted a smidgen of whole rye for a little of the high-gluten flour.


I'm looking forward to having it toasted for breakfast.


David

ehanner's picture
ehanner

Those are quite delicious looking David. I've been pondering what to make for a holiday gift bread this year. Maybe that would be a good choice. I'm just a little leary of the rise stalling and having it become dense.


I just took a look at the recipe and I see he gives an alternate application of the spice. Have you ever done that process? It does look like a tempting bread. Nice job. You have me thinking.


Eric

dmsnyder's picture
dmsnyder

I've not made this bread before, so I havn't tried the alternative cinnamon application - making a swirl. That's what I do with the BBA bread. I think you would probably get more of a cinnamon-sugar "hit" with the swirling method.

Next time I make this, I will probably try the roll-up/swirl alternative and also add walnuts.

The bread doesn't have a super-sweet flavor. The main effect of the sugar to to really crisp the crust when you toast it. As a holiday gift bread, it is certainly good, but it's not a first choice if your recipients are sugar junkies.

As far as the "rise stalling" goes, I don't know how much was because of the cinnamon zapping the yeast (which shouldn't happen with the swirl method) or the cold retardation. In either case, just proofing longer worked for me. The bread certainly is not "dense."

If we were neighbors, I'd swap you a loaf for a couple of Mark's palmiers, and you could see what you think. ;-)

David

ehanner's picture
ehanner

That would be a good trade. The seal is still on the box where I put it last night hoping to keep the mischief to a minimum.


No real sugar junkies in the bunch so this might be a winner.


Eric

ehanner's picture
ehanner

David,
Just a quick question that I think I know the answer to but, did you do the overnight retard at room temperature? Not to be picky but yours look a little like they might have been over proofed or maybe fermented. They don't seem tight.


I like the idea of the longer ferment but I was thinking of retarding them. What do you think about that?


Happy Hanukkah!


Eric

dmsnyder's picture
dmsnyder

Hi, Eric.


You may know the answer, but I'm not sure about the question.


How would "over night retard at room temperature" not be oxymoronic?


The dough was retarded in the fridge over night.


I don't think the loaves were overproofed. Slightly underproofed, if anything.


Happy holidays to you too!


David

ehanner's picture
ehanner

David,


Is it possible my IQ is degrading as I continue to put dough in the cooler?
Very funny.


 


Eric

ejm's picture
ejm

This really is unfair! I'm already freaking out trying to decide which bread NOT to make tomorrow. I have to pare down my list to one... and now there are three recipes instead of two. (Until reading the latest post, I had conveniently forgotten about this particular bread.)


Elizabeth


choices (to go with red pepper pate):


dmsnyder's picture
dmsnyder

Is what you have, Elizabeth.


I'm afraid I can't help you without being able to taste your red pepper pate on each of the breads you list.


Please understand that, for you, I am willing to undertake this assessment.


David

ejm's picture
ejm

This is very noble of you, David. Do let me know which you think works best.


As for my dilemma; it's still unsolved. I've just finished making the pre-ferments for the rustic boule but still in my madness, I'm thinking about making the molasses fennel bread as well tomorrow too. I wonder if I can borrow our neighbour's oven....


-Elizabeth


P.S. That red pepper pate is dead easy to make and really delicious! (Looks pretty too.)

azalia's picture
azalia

Made this bread for the second time upon request of my hard-to-please mum. It's a real great recipe. Thanks. Will give the other recipes a try.

Mary Jane D. Toribio's picture
Mary Jane D. Toribio

is it right that ill gonna make it rise twice?  i'll gonna try it tomorrow. thanks.

ejm's picture
ejm

It works with just one rise too, but do it on the counter rather than in a warm oven. It's pretty forgiving bread (read about what I did when I made this cinnamon raisin oatmeal bread the first time before I had a digital scale...).


-Elizabeth

Mary Jane D. Toribio's picture
Mary Jane D. Toribio

thank you for this wonderful recipe.i made it today but i cut the amount of cinnamon in half but its still delicious.

NeelieDeer's picture
NeelieDeer

This is an easier to use converter for grams to non metric measurements.


http://recipesonrails.com/conversions


 


I made a recipe of Oatmeal raisin bread and it flopped terribly.  Now I have this recipe in my oven and it is looking and smelling great.  Thanks for the photos.  I grind my own flour and use hard wheat and soft wheat.  I don't have commercially produced flours in my house.  My grinder is a Magic Mill Plus.  Have had it for years and it works like a charm.  I can grind from very coarse to very fine.  Because of a neck injury, I don't kneed my bread by hand, but have a wonderful Bosch Kitchen machine that kneeds bread wonderfully for me.  I did some substitutions and added vital wheat Gluten flour because of the home grind. 


Again, thanks for the recipe, photos and all the comments that have helped tremendously!


~ND~

BNLeuck's picture
BNLeuck

I've got a batch of this doing it's bulk ferment right now. I used half KA bread flour and half KA white whole wheat, added some more milk to adjust for the extra ww, and subbed walnuts for the raisins. (Because raisins are the bane of my foodie existence. I hate them with a passion. LOL) I'll post how it went later.

carrtje's picture
carrtje

We had a sleep-over for the kids last night.  I made your recipe late at night and we ate it for breakfast this morning.  Ok, I lied.  Us parents devoured one loaf while it was still sticky-warm and squishy.  The other we ate for breakfast  :)  Even the picky kids ate it.


I really loved the way it was soft and chewy through and through, but it crisped up really well when toasted.


I'm now a hero among the 2-9 yrs crowd.  Thanks.

peppy's picture
peppy

This looks delicious! Thanks for the recipe. I've tried to make this kind of bread a few times, but nothing ever looked like those pictures.

beejay1's picture
beejay1

This is the second week that I have made this recipe and it is wonderful!  Last week I only made 1 loaf and it was gone in no time.  This week 2 loaves are just about ready to come out of the oven and they look even better than last weeks.  Thanks, looks like I will be adding this to my collection!

ragreen's picture
ragreen

Yeah, that "disappearing loaf" thing can be a real problem. I think everyone experiences it... I'm making this for the first time tomorrow, looking forward to it!

Bama's picture
Bama

And it is still the best bread I make. I've made it several times now and it never fails me. I bake mine in 2- 4 1/2 by 12 bread pans because I didn't have 3 pans alike and I am obsessive about matching pans. I need to work on that.  So I bake 2 pans, cool, cut in half, wrap well and freeze 3 of them. That way we don't eat it all in a few days. I can thaw half a loaf and it lasts a few days. We love it toasted with a bit of honey or peanut butter. The best!

sarahschumpert's picture
sarahschumpert

I just made two loaves of this, and thank goodness I did, we've all but eaten the first one, and my husband has yet to come home from work. I sprinkled some raw sugar on the top before baking and it added a sweet crispness and was wonderful on the eyes.

RachaelleB's picture
RachaelleB

Hi. I am completely new to baking bread. I just got a breadmaker and went in search of some delicious recipes. This  looks delicious! Any suggestions on using with the breadmaker? I don't even know where to start? Thanks for any help/suggestions!!!

ejm's picture
ejm

I don't know very much about bread machines so have no idea how to translate Floyd's recipe.


But I have hand-made this cinnamon raisin bread recipe that is for bread machine:


http://www.sunmaid.com/en/recipes/recipe/Multigrain_Raisin_Bread.html


I gather that it's very important to measure carefully when using a bread machine.


Happy bread making!!


-Elizabeth


P.S. Here is my take on the Sunmaid raisin bread:


http://etherwork.net/recipes/yeastbread_pg2.html#raisin

bread_chemist's picture
bread_chemist

I've made this bread (fantastic, especially if one adds some diced pecans). 


Any idea how much one can bump up the oatmeal (great for lowering cholersterol) while mainting the taste? 


Is addition of oatmeal best done by reducing wheat or hi-glut flour?

ejm's picture
ejm

Because oatmeal has zero glutens, I would be inclined to keep the high gluten flour at the same level and replace the regular flour with the oatmeal. Or perhaps reduce both kinds of flour and add a some vital wheat gluten.


-Elizabeth


P.S. Good idea to add diced pecans!

Candygirl's picture
Candygirl

My loaves were dark because I used the water I soaked the raisins in to hydrate the yeast.  I think I should've let them rise for 90 minutes instead of 60 to have a more open crumb.  Nonetheless, it was delicious!Cinnamon Oatmeal Raisin Bread

Rian's picture
Rian

Hi there,


Found this site and what a blessing it has been. Floyd you're a saint for helping us a wanna be bakers or artisan bread fans out there.


I've attempted this recipe and hoping in the next hour to advise the group and Floyd how this first bread baking attempt turns out.


Thank you !

Rian's picture
Rian

I made the bread however had some novice backer issues.


I made the mistake of folding the dough prior to the third rise and so one of the loaves didn't rise as quickly as the other two. Two loaves the bread rose quite high and the third one just a slight crest above the pan.


The larger loaf was a bit unwiedly when cutting. Now we also only put 2 tbls of sugar instead of three thinking that the two cups of raisins would make the bread super sweet. next time we'll just stick with the recipe.


I'll post pics later.


Q for Floyd or anyone that can respond, alot of the recipes don't highlight carlories. Is there a way to know just approximately each serving in this recipe contains ?


Thanks again !

mrfrost's picture
mrfrost

There are various sites where one can enter a recipe and receive nutrition information.


The site I use is www.nutritiondata.com .


For the record, I calculated this recipe to have 155 calories per slice(1/36 recipe). Of course, it depends on how many portions(slices) one chooses to make per loaf/recipe.


http://www.nutritiondata.com/facts/recipe/1599379/2


 


 

Rian's picture
Rian

Thanks so much Mr Frost ! Appreciate the data and the website.


Take care, Rian

3 Olives's picture
3 Olives

Do you put dry or soaked oats on top? I'm guessing dry. Thanks!

dmsnyder's picture
dmsnyder

You win.


David

3 Olives's picture
3 Olives

My only mistake was making just half the recipe, as this is REALLY TASTY! I approximated and didn't drain the raisins as thoroughly as I should have and was surprised at how well the loaves came out. This recipe appears to be foolproof. Next week I'm going to substitute pecan bits for the oat topping because my son requested it. Thanks!

alldogz's picture
alldogz

I have made this twice...luckily i bought a dough hook that has a wide flat piece at the top and it kept the "blob" from overtaking the KA mixer (fondly referred to as the cement mixer...almost met it's match here though!).  I will probably do two loaves the next time as I am spoiling the people at work. I had no problems with the recipe or the rise...great!!!

Franko's picture
Franko

Thumbing through Jeffrey Hamelman's book this morning I was looking for a bread I could make for my sister in law . She loves to browse the local rummage and garage sales , coming up with some great deals from time to time. Her latest find was an unused 14x16 oven stone. Thinking of me she forked over the entire $3.00 they were asking for it, knowing that I'd been looking to create a little more baking real estate in my oven. I've priced these locally and on the net and the best price I've been able to find is in the $55-60 range, so for 3 bucks the least I could do was tell her I'd make a few loafs of bread for her over the coming few weeks in appreciation of her thoughtfulness. When I asked what she'd like me to make she said "surprise me, but please, nothing sour" . I decided on Hamelman's Cinnamon Oatmeal Raisin bread thinking it would be something she'd enjoy with her coffee in the morning. As usual with Jeffrey's formulas, this one came together nicely, my only regret is not getting it in the oven sooner. Although it got a decent spring , I know that had I put it in even 10 minutes earlier I would have had a higher, tighter loaf. Regardless, it baked off fairly well, has a good crust and a soft crumb typical of a semi rich dough. I wondered a bit about the percentage of cinnamon as I was scaling it, thinking it seemed a bit much but it's a perfect balance for the other components and the  overall flavour of the bread. I'm just glad I made a large enough mix to make a loaf for my sister in law and myself. This is easily the the best raisin bread I've ever tasted .


Franko


dluv's picture
dluv

Is it there should be 3 times for proofing? It very yummy.

hullaf's picture
hullaf

It's funny, I made this bread just this last week too; is it the coming fall weather and everyone wants a cozy bread for making toast and drinking tea or coffee? 


Here's what I wrote on my bread blog: 


 


Though I haven't been blogging much I've still been baking all along for my family's daily needs. The last recipe I tried was from Hamelman's Bread book called Oatmeal Bread with Cinnamon and Raisins, on page 236. It's great - the overall cinnamon taste is what makes it wonderful, especially for toast.


I followed the recipe fairly well with my usual two-thirds amount. The only substitution was for the water ingredient, I used part drained water from the soaked raisins. Hate to waste all that flavorful water. Also, I added cinnamon sugar when shaping the loaf to form a small swirl, just a little bit to get a little more sweetness in there.


My dough made two loaves, about 24 ounces each. The recipe said to put that amount in a 9x5 pan, and I did this for one of the loaves but the other I put in an 8x4 loaf pan. The amount of dough seemed too small for a 9x5 pan. All in all, they both rose and baked well, dark crusts as Hamelman said they would and both seemed to fit the pans.


 


 


Next time I think I'll just use the 8x4 pans and . . . not forget to put the oatmeal on top. 

kylelindstrom's picture
kylelindstrom

Made this yesterday and it came out marvellously.


I found that I did need more liquid, so I used some of the raisin water.  Also I worked in the raisins by kneading them in.


I also used one tablespoon of Chinese Cinnamon and one of Ceylonese Cinnamon which gave it a nice flavor.  I think I might add some more cinnamon to it the next time to try to compensate for the lack of any other sweetener in the bread.


 

ruth hurst's picture
ruth hurst

The family agrees that this is hands down the best raisin bread I have ever made and 10x's better than any store bought loaf we've tried. 


This is going to be added to the top of the list for my "go to" bread recipes.


Thanks so much for sharing!


Ruth

theavidbaker's picture
theavidbaker

Thanks for the photo tutorial and your thoughts on this bread!  This is a fabulously easy recipe and I always enjoy turning out delicious results with it.


 


http://theavidbaker.wordpress.com/

DaringBaker101's picture
DaringBaker101

A little while ago I made raisin bread using about a tablespoon of cinnamon. I did notice that the bread hardly rose, and even after leaving it for about 10 hrs for the initial rising, it still did not completely double in size. When I did bake it, it was very compact. I'm certain it wasn't the yeast since I bought it recently and made another loaf perfectly afterward without cinnamon. I'm now concerned that if I use cinnamon in my loaves, they will be very compact--and I for one love cinnamon! I did make raisin bread again without cinnamon, let it rise the first time (it rose perfectly), rolled it out, sprinkled cinnamon on top and rolled it up jelly-roll style. It didn't rise as much as I thought but was better than the previous raisin loaf. I have made cinnamon raisin bread with cinnamon before (but I used white bread flour) in the bread machine and it practically overlfowed the machine when it rose! I'm very confused made its since i used all whole wheat flour?

Mini Oven's picture
Mini Oven

Maybe if you go back to the various recipes and figure out the % amount of Cinn. to flour you may find your answers.  Cinnamon has less effect when swirled on the dough as opposed to mixed directly into it.  Also when mixed with butter or oil first.  Noticible impact when added to the water and yeast.  The yeast amount can also be increased to compensate.  In what order was the cinnamon added into the bread machine and what was the % to total flour?

earth3rd's picture
earth3rd

I had a go at this recipe yesterday. I thought the recipe sounded good, especially all the feed back. The raisin bread my wife buys has a cinnamon swirl in it so I thought I'd try that as well. I had a recipe from the Kitchen Aid mixer book and thats the method I used to put the cinnamon sugar into the loaf. It says to spread soft butter then spread the sugar cinnamon mixture on the dough, then roll up the loaf. Before I even baked the loaf I was having some reservations about the butter, thinking it would make the dough come apart which you can see in the photo it did just that. Does anyone know how to do it without having the separation like in my photo? I was thinking next time just put the sugar mixture on without the butter. One of you people will know I'm sure. Any feed back is appreciated.


By the way... I used "KipperCat" calculations for two loaves and it worked out great... thanks for converting the recipe over to gram measurements. 


 



Ready for the oven.


 



After baking.



Inside the finished loaf.


 


 

MichaelH's picture
MichaelH

BBA there is a cinnamon raisin loaf that is similar to this that I have made many times. His method suggests flattening or rolling out the dough, then sprinkling the sugar cinnamon mixture without spreading butter on the dough first. I have never had a separation problem using this technique. I have seen the butter first method suggested by other bakers but have never tried it. Some of them might have had better luck than you did.


You might want to omit the butter next time. If you have the same problem you might want to try a tighter shaping technique.


Good Luck.


Michael

earth3rd's picture
earth3rd

Funny you should mention "tighter shaping". I actually rolled out the dough to approx. 14" x 9" rectangle before I applied the butter. I was concerned that rolling it out might cause a problem as well, but to my pleasant surprise the dough rose in the pans beautifully. When I put the bread in the oven for baking I mentioned to my wife about the possibility of the separation, thinking that the dough doesn't stick in the bowl when its lightly oiled. 


The next time I will for sure omit the butter from the plan. Other than the obvious the bread sure tasted good!!!

jenni47's picture
jenni47

I love this bread..light and delish! I used dried cranberries cause no raisons at home ...turned out great and the  rising time was shorter than noted in here for some reason..hey im not complaining! took only 45 min for the final rise not 90...will be trying out other recipes cant wait! thanks for posting this one...def one of my favorite

purplepig's picture
purplepig

Wow , this was a good recipe.


I only made a 1/3 batch (single loaf) and it was great.


I made it verbatim except I used maple syrup in place of honey (love that maple)


This one is a keeper.


pp

pdurusau's picture
pdurusau

I am a beginning baker so tried to follow the directions to the letter. Got no rise out of a 1 loaf batch. Found Mini Oven's 1/4 cup milk rescue plan in time to save the bread.

Looking at the original recipe, the amount of yeast is less than the amount of salt and cinnamon.

.7 oz (1 tablespoons plus 1/2 teaspoon) salt

.37 oz (1 1/4 tablespoon) instant yeast
.5 oz (2 tablespoons) ground cinnamon

Is that right?

Thanks!

Patrick

Floydm's picture
Floydm

Yup.  Slow rise, low yeast is where it is at.

Maca's picture
Maca

What is the temp of the 21/2 cups of water?

Just Loafin's picture
Just Loafin

About 90° F (32° C) is typically used in a yeasted recipe, although if a slower rise is needed/wanted, you might use room temp or even iced water. Reading through this recipe, I'd go with warm (the 90° to 110° F) to soak the oats before mixing the dough. It's going to substantially cool as the heat naturally dissipates, and the oats soak up the water in that 30 minutes. In his last response (just above yours here), Floyd says that it is a low yeast/slow rise recipe, so you should be good. Test water with an instant thermometer or inside wrist (sensitive skin). It should be barely warm to the skin (baby bath water).

- Keith

westernwheat's picture
westernwheat

I used one cup for sourdough for  yeast , Used cranberries instead of raisins fermented for five hours. Then shaped them into loafs put in fridge overnight . Turned out great.

mpellatt's picture
mpellatt

I have made this recipe several times with mixed results. After some experimenting, I have found that using high gluten flour as instructed in the original Hamelman recipe makes a huge difference in the density of the final loaf. The loaves made with the high gluten flour rise higher and have a much lighter texture than those made with bread flour. I suspect that some of the density problems encountered by previous posters may have had something to do with the fact that the flour that was used was not strong enough to support the oatmeal/fruit factor. Just a guess!

century's picture
century

At what stage would you retard? Overnight rise in the loaf pans (in the fridge), then bake out of the oven.
Ive done this with other breads with great success but not sure about this one.

praiseyahweh's picture
praiseyahweh

I would love to do this bread in a clay pot. Would anybody be able to advice me on the cooking time  or any adjustments I should make. Thank you so much!

aprinsloo's picture
aprinsloo

I baked this bread this weekend. My first bread ever. It was absolutely amazing! I cannot wait to try a different recipe this coming weekend. I have learned so much from this website.

pattycakes's picture
pattycakes

This is a bread that I made with yeast, leftover oatmeal, milk, raisins, pecans, and the cinnamon smear from KA.

It's delicious, rich and soft, and it's hard to stay away from for long.

Patricia

katyajini's picture
katyajini

I could scream!  The flavor is amazing.   The dough rose very well initially but after shaping rose just a little in the pans and then stalled and then there was no oven spring.  The breads look NOTHING like the high loaves in the pictures above.   Dense and small.

This thread is so old I wonder if anyone is looking.  To those who succeeded what could have gone wrong? 

What flour did you use?  I used KA bread flour and KA white whole wheat flour..  Would the choice of flour be it?

Why does the later proofing not work well?  Lack of gluten formation?  Yeast dying?  Should I use more yeast and/or add VWG?

Also does this bread, this big amount of dough, really need only five mins of kneading?  The dough came together nicely in a few mins and was soft and smooth but to me it felt like it needed more kneading.  I kneaded maybe 15 mins when it got springier. I have very little experience with whole wheat or oatmeal in bread.  Could I have over-kneaded ?

I don't want to give up on this recipe....people call it fool-proof UGH:(

Any help would be way so appreciated.

Thanks.

Katyajini

 

 

Swimmer's picture
Swimmer

came out great, I use KA bread and wheat. I left the dough a little on the sticky side as I live in the high desert and have trouble to form loves.

Swimmer (Tom)

diana.s's picture
diana.s

I made this as breakfast rolls - I added some sunflower seeds and I used golden raisins.

Thanks for posting the metric system recipe, it saved me precious time!

bakedbetter's picture
bakedbetter

This looks delicious and I can't wait to try it. How can I substitute milk though? I like homemade bread and some recipes unfortunately have milk, that I avoid. I had been making great breads using dairy free mixes from small brooklyn company (www.bakedbetter.com), but want to try more recipes from here. Thanks.

Mini Oven's picture
Mini Oven

:)

Mini Oven's picture
Mini Oven

I suspect the cinnamon could be fault for rising discrepancies.

Two reasons: 1) Cinnamon contains an fungicide, yeast is a fungus, too much cinnamon can hamper yeast or even kill it.  

2) Cinnamon products vary.  I was quite surprised to find what I thought to be just ground cinnamon cut with a little more than 50% sugar the last time I bought it.  Half the container was sugar!   Only about 2% sugar occurs naturally.  I quickly started comparing brands getting very irritated.   

Cinnamon comes from the soft underlying bark of a cinnamon tree and is wood, ground cinnamon is sawdust.  It will not melt unless sugar has been added.  If you happen to have tried this recipe and failed, it could be that the cinnamon was pure and not cut with sugar.  

Try heating your cinnamon and see if it melts.  If it doesn't melt, use less spice in the dough recipe.   Moisten or combine with some sugar to make a "swirl" in the loaf when shaping.  (Pat out the dough flat and smear or sprinkle on the spice and roll tightly together.) See if that improves the rise.  

seddy5's picture
seddy5

Made this bread today for the first time with only minor changes.

1. Only did two rises which were about an hour each

2. Added two tsp of gluten

3. Used a bit of the water that the raisins had been soaking in for the dough

Turned out delicious! I bake bread so often that I usually don't go crazy when I'm tasting it, but I think I've already eaten half a loaf. Time to bag the other loaves up and give them away from my own good.

 

 

They baked up nice and tall


 

 

I almost never slice my bread while it is still warm but I couldn't wait with these loaves.. hence the slice looking a little bit squished. Super soft texture, great cinnamon flavor.

 

 

For those people who are finding their loaves are coming out really dense and small make sure that you are using old fashioned oats. I make a lot of oatmeal bread and the few times that I accidently used quick oats or just the oats that were labeled "oats" (instead of old fashioned) my bread turned out exactly like some of these photos with denser bread.

 

Thanks for the great recipe!

 

LaurenAshley's picture
LaurenAshley

I made this today. While I was finishing weighing out all the dry ingredients, my 3yo came to "help". He knocked into the container of cinnamon causing it to fall on the floor and pop the top open which started a chain reaction that lead to a HUGE mess. He also knocked into a jar which fell onto the edge of the bowl that contained the soaking oatmeal then propelling it into the air and inevitably shattering on the kitchen floor. Ironically, this happened to be the last oatmeal I had in the house!

Two hours later, after a trip to the store to replace the tragically lost oatmeal and retrieving the other 3 kids from school, I was able to continue making the dough. For the forst time in quite awhile, I had 2 fabulous proofings and OVEN SPRING!! My 10 yo exclaimed "Oh my gosh, what happend to it?"

Thank you so much for this recipe!

Floydm's picture
Floydm

Wow, sounds like a lot of excitement in your kitchen!  I made this one this weekend too, but it went much more routinely than it did for you.  Good stuff, I agree, and incredible oven spring if you time it right.

Enjoy!

-Floyd

ejm's picture
ejm

Wow! I love those kind of "all's well that ends well" stories. Of course, I don't envy you having to clean up the cinnamony mess but I do envy the oven spring. It's always so satisfying when that happens.

-Elizabeth

BakingMakesMeHappy's picture
BakingMakesMeHappy

Just made this. Followed the recipe (using active dry yeast), with the exception of using Quaker quick oats because that's what I had in the pantry. I normally do not eat my own baking; My enjoyment is the process of the baking, not the eating. I give all my baking away. But after all the reviews on this recipe, I just had to try a slice (or two!) slathered with butter. OMG! The bread is moist, soft and chewy. ABSOLUTELY yummy!  All three loaves rose beautifully too! I signed up for an account here just to say "Thank you for the recipe, floydm!!!"

Correne's picture
Correne

In your recipe you say - Bake at 450 for 5 min then at 375 for 20 min, turn and bake another 15 - 20 min????    I set my oven at 375 and baked these loaves for 30 minutes and they are fine.  If I had followed your baking instructions I would have wasted my morning and my ingredients with burned bread.

Correne

 

Floydm's picture
Floydm

I doubt that unless you were making very small loaves or have a very hot oven, but I'm glad to hear it came out well for you.

ejm's picture
ejm

Every oven is different. With our ancient electric oven, I too would be inclined to lower the initial temperature from 450F to 375F because of the amount of sugar in the dough.

Glad to hear you were vigilant, Correne, and your bread turned out. It's good, isn't it?

-Elizabeth

Happy baker's picture
Happy baker

Hello ...

Thank you for the nice recipe. This is my first participation and I am really happy with the results . I followed the 2 loaves ingredients according to  KipperCat and they turned wonderful. However, they took a bit longer in the oven.

ruth hurst's picture
ruth hurst

This is one of my favourites!

I hadn't made this in quite a while, maybe in over a year?? So today was the day to revisit this lovely batch of heaven,

it turned out beautifully again, just like I remember. I weighed out the ingredients according to the recipe, but also allowed for the very cool ambient temps and very low air pressures of the day. (It was raining and cool all day long) The indoor temp was only 65F, and with a little help from a warm propane oven, the rises and proofing worked beautifully. I'd run out of 100% whole wheat, but added the required weight of Robin Hood's Whole Grain Unbleached bread flour. 

I took a few pics of the lovely loaves and wish I could post them! I used my home oven instead of my bigger commercial oven in the Lodge kitchen, mainly cause I wanted the heat in our cabin, where I needed it and found that an old favourite pyrex bowl, a pyrex casserole dish and an 8x4 metal loaf pan fit the batch perfectly. The final proof was LOVELY and quite Poofy. Proof times were spot on with the recipe instructions.

Over time, for the most part, I've gotten to know my yeast, and my ovens, the flour can throw me for a loop as I don't always have access to KA or other dependable flours so I think that knowledge might help, but this recipe is a real keeper. I hope you all are still baking this yummy goodness! 

The larger loaves were put in the oven for the first hotter 5 minutes, I then turned the temp down according to the recipe and threw the little pan in, rotated after 20 minutes, waited 15, took their internal temps and voila! Perfect bread for dessert tonight and for breakfast tomorrow!!! Thanks Floyd!

Ruth

 

Ahliah's picture
Ahliah

YAYAYAYAYAY!! :D brand new member, first recipe I've used off the site and OMG THIS BREAD CAME OUT PERFECTY AND IS DELICIOUS! My house smells amazing, I'm so excited :) 

thanks for sharing this! Yay!

stevenfstein's picture
stevenfstein

Just installed the Miele convection/steam oven but have not tried it yet for baking. Following are some of their guidelines for dinner rolls. Can I or should I use this formula, modified for time and temp? Any general guidelines I should follow? Much appreciated.....  Steve

Select Combination Steam then select Convection Plus. Set the oven temperature at 90%F. set the moisture at 100% set the duration for 30 minutes or until doubled in volume.

Select the Combination Steam, then select Convection Plus set the oven temperature at 105° F. set the moisture level at 100% set the duration for 12 minutes.

Add another cooking stage select Convection Plus set the oven temperature at 125°F. set the moisture level at 100% set the duration for 4 minutes.

Add another cooking stage select Convection Plus set the oven temperature at 410°F.set the moisture level at 50% set the duration for 6 minutes.

Add another cooking stage select Convection Plus set the oven temperature at 400°F. set the moisture level at 20% set the duration for 30 minutes.