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Cinnamon Raisin Oatmeal Bread
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.
At least half an hour before you begin, soak the raisins in warm water.
Next, soak the oats in the 2 1/2 cups water for 20 to 30 minutes. 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. 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. Fold the dough in thirds, like a letter, gently degassing as you do. Fold in thirds again the other way. Flip the dough over, dust off as much of the raw flour as you can, and place it back into the bowl. 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. Place each shaped loaf into a greased bread pan. Cover the pans and set aside to rise until the loaves crest above the edge of the pans, roughly 90 minutes. 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.
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.
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spices
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
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I'm not the expert...
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?
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Cinnamon and yeast
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.
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Mmmm, Mmmm, Good!
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!
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Whole wheat raisin bread
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.
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re: Mmmm, Mmmm, Good!
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!
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Rolled oats or can quick oats be used?
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
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Oats
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.
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quaker oats
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!
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Pan size
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
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My pans
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.
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I don't know why I couldn't,
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?
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As I mentioned, my baking
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.
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Made this today!
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!
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white oats
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.
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MUESLI
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!
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Rising Problems
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?
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Soaking Raisins
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
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got two loaves of this stuff
got two loaves of this stuff in the oven now and it smells incredible
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A new favorite
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
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Thanks for posting this
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:
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I Love to bake this again
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...yum
Bread!!
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Swirl vs. No Swirl
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.
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HI
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
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The dough didn' t rise... 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:
Thanks for the help.
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Where is the yeast?
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
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Cinnamon Raisin Oatmeal bread.
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...
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Came out Great!
Thanks so much for posting this recipe. I tried it over the weekend and it was a hit with the family and the neighbors.
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Scaled for 1 or 2 loaves
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
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Cinnamon Raisin Oatmeal bread
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
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Yummy recipe!
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
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A Great Bread!
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!
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GREAAAAAAAAAAAAAAAAATTTTTTTT!
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!!!!!!!!!!!
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Thanks for the detailed
Thanks for the detailed pics! Great loaves! Need to try this one!
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GREAT
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
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pan size?
What size bread pan should I use for this bread?
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Whatever you have? I use
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.
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Bread taste good but dense
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?
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Yes, it certainly could be.
Yes, it certainly could be.
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Starter flavored......
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.
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