Today I baked a couple loaves of Hamelman's Oatmeal Bread with Cinnamon and Raisins. It was my third bake of this recipe. The only modification I made was, while I had used AP flour before, this time I used King Arthur Baking "Bread Flour." The higher-gluten flour was naturally a bit thirstier, and it ended up with a more open crumb. It was a bit chewier, but the flavor was unchanged.
One glitch was that the loaves were about 3/4 proofed when I had to leave for a dental appointment, so I stuck them in the fridge. When I got home about to hours later, I thought the loaves were borderline over-proofed, but after baking, cooling, slicing and tasting, I find no fault with them.
This is a very nice toast bread. We'll have it for breakfast spread with home-made almond butter. Yum!
Here's the formula and process:
Oatmeal Bread with Cinnamon and Raisins
from Jeffrey Hamelman’s “Bread,” 3rd Edition
Wt for 1 large loaf
Wt for 2 large loaves
Whole Wheat Flour
Raisins (soaked and drained)
Note: For 8x4 “ pans, scale loaves to 510g. For 9x5” pans, scale to 680g.
- The night before baking, soak the oats in an equal weight of water (from the total water). Rinse and drain the raisins.
- Add all the ingredients except the raisins to the mixer bowl. Mix for 3 minutes on Speed 1, then for 3-8 minutes at Speed 2 to moderate gluten development. The dough should be moderately loose and slightly tacky. Note: Don’t forget to subtract the water used to soak the oats from the water added when mixing.
- Add the raisins and mix at Speed 1 to incorporate them.
- Transfer the dough to a lightly floured board and knead briefly, then form a ball.
- Transfer the dough to a lightly oiled bowl and cover.
- Bulk ferment until dough is doubled (90 to 120 min.) Fold dough once after 1 hour. Note: Alternatively, the dough can be cold retarded after mixing.
- Divide the dough and pre-shape into rounds. Note: Can be divided and shaped for hearth baking or as rolls. Rest pieces for 10-15 minutes.
- Shape as pan loaves (or otherwise, as desired) and place smooth side up in oiled bread pans. Place pans in plastic bakery bags and seal or cover them with a cloth. Optionally, dampen the loaves’ and sprinkle with rolled oats.
- Proof at 76ºF until loaves peek above the pan rims (30-90 min.)
- Bake with steam at 450ºF. After 15 minutes, remove the steaming apparatus and lower the oven temperature to 430ºF (If the loaves are browning too fast, lower the oven temperature another 10-F. Note: 510g loves will bake in 30-35 minutes, total. 680g loaves will take up to 40 minutes total.
* 45.8g water to soak the oats. 127.5g water for the final mix.
** 91.5g water to soak the oats. 255.g water for the final mix.