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

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?

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!

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

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!

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

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!"

The house smells incredible now! Thanks for a great recipe!

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.

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!

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?

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

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

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

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:

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...yumBread!!

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.

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

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.

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

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...

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

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

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

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!

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!!!!!!!!!!!

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

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

What size bread pan should I use for this bread?

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?

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.

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.

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 

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

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. 

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

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 

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

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):

• molasses fennel raisin
• rustic boule (based on Acme's Rustic Baguettes in Artisan Baking Across America by Maggie Glezer)
• cinnamon raisin oatmeal (based on Floydm's version of Hamelman's bread here on this thread)

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.

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

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

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~

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.

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.