Oatmeal Raisin Bread
Source of Recipe
(quadruped)~Cooking Light
Recipe Introduction
I made this intending to freeze one loaf, but DH ate about half of one loaf before they’d even cooled! This makes excellent toast.
List of Ingredients
3 3/4 c. bread flour, divided
1/2 c. oat flour
1 c. warm water (100 to 110 degrees)
1 package dry yeast (about 2 1/2 t.)
1/2 c. regular oats
3/4 c. boiling water
1 c. raisins
3 T. honey
1/2 t. cinnamon
2 T. barley flour
2 t. salt
1 t. cider vinegar
Recipe
Combine 3/4 c. bread flour, warm water and yeast in large bowl, stir well with whisk. Cover and let stand at room temperature for one hour.
Combine oats and boiling water in small bowl. Stir in raisins, honey and cinnamon. Cool and set aside.
Add 2 1/2 c. bread flour, oat flour, barley flour, salt and vinegar to yeast mixture. Add oatmeal mixture, stir until a soft dough forms (dough will feel tacky). Turn dough out onto lightly floured surface and knead about 10 minutes until smooth and elastic, adding remaining bread flour as needed to keep dough from sticking.
Shape into 2 oval loaves (9 inches each) and make 3 parallel cuts across the tops with sharp knife. Place on baking sheet coated with cooking spray. Spray tops with cooking spray. Cover and let rise in warm place (85 degrees) free from drafts, for 30 minutes or until doubled in size.
Preheat oven to 375 degrees. Uncover loaves and bake at 375 for 30 minutes or until loaves sound hollow when tapped. Cool on wire rack.
I didn’t have barley flour, so I added an extra 2 T. of oat flour. I also used a 1/2 and 1/2 mix of dark and golden raisins.
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