The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Marguerites and Hamelman’s Oatmeal Bread with Cinnamon and Raisins

GSnyde's picture

Marguerites and Hamelman’s Oatmeal Bread with Cinnamon and Raisins

Half of the Bear-guette dough I made yesterday ( was refrigerated overnight.  This morning I commenced to make a couple Marguerites.  I cut one of the pieces too big and decided to trim it, and the piece I trimmed off looked so much like a leaf, that I had a rare moment of creative inspiration.  Why, I said to myself, doesn’t a Marguerite deserve a stem and leaves?   Not having a good answer, I decided to try some decorative baking (not something I expect to be good at).  Here are the results.

I also tried a new breakfast loaf today—Hamelman’s Oatmeal Bread with Cinnamon and Raisins.   The recipe makes more than enough for three loaves, and I discovered I only had two loaf pans. So, on the spur of the moment, I decided to make Oatmeal-Raisin-Cinnamon buns.  I dipped them in butter, rolled them in cinnamon sugar and let them grow together in a Pyrex pan, as pull-aparts.  Because I baked them with the loaves at 450F, they scorched a bit, but they are super yummy.  And because they have whole wheat and oats, they’re health food!  I will try this variation again, baked at a lower temperature.

I also baked a small loaf of the Cinnamon-Raisin-Oatmeal Bread (probably about  6 ounces) as a free form mini-batard.  It came out very nice, too.

All in all, a good day’s bake.

I did notice that one of my loaves seemed a bit grouchy.  I imagine he’s not excited about his prospects.

Or maybe he was peeved that we hadn’t taken him with us to see the wild flowers at Russian Gulch State Park.



arlo's picture

I can almost make out a face on your sandwich loaf, and yes, he does appear a bit upset.

Your decorative loaves look nice Glenn, most likely the cause to the sandwich loaves disgust.

GSnyde's picture

Thanks, Arlo.   I'm pretty sure you're right.  A sturdy sandwich loaf wouldn't want to be seen in the company of a frou frou breadflower.  Hope he doesn't taste as sour as he looks.


MadAboutB8's picture

You did great with Marguerites shaping, Glenn. It's very pretty. 


GSnyde's picture

I think your cinnamony morning buns inspired the sticky oatmeal buns.


proth5's picture

If you are going to "sticky bun land" - check out the formula on page 394 of Advanced Bread and Pastry - I'm sure you can get access to a copy somehow.

I have been working on brioche as of late and have made some pretty nice (but not yet photo ready) stick buns with this.

This is the best sticky bun glaze - ever.  Trust me.  Being the curmudgeon I am when I start to rave about something - it is really outstanding....

breadsong's picture

Well, Glenn, you sure caught my attention with your beautiful Marguerites.
The stem and leaves are wonderful additions and these breads look so pretty! What a great idea.
Your cinnamon-oatmeal-raisin bread looks tasty too! Do you prefer this bread, or Mr. Reinhart's Cinnamon-Raisin-Walnut? (just curious)
:^) from breadsong

P.S. ...Pat's got me rushing to my copy of AB&P to see what's on page 394!

GSnyde's picture

Thanks, Breadsong.  

I have never made a cinnamon bread I didn't like.  The Hamelman Oatmeal version is a nice whole-grainy alternative, but the Reinhart white flour version (sweeter and more tender) is still my favorite.  It melts in the mouth.