The Fresh Loaf

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Oatmeal Cinnamon Rasin (and more) Bread

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occidental's picture
occidental

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.


 


Dough after mixing


 


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.


 



 

Comments

janij's picture
janij

I too LOVE that formula.  I am asked to make it everytime I go see family as they all love it for french toast!

smasty's picture
smasty

I've had my eye on this recipe for awhile...I love your fruit substitutions.  I'm planning to try pandoro next, following that will be this recipe.  I'm pretty much the only bread eater in the house, so I have to carefully line up breads to make or the freezer would overflow.  It's so sad, would love to bake every day!