Oatmeal Raisin Bread

Oatmeal Raisin Bread

Ingredients

• 2 cups all purpose flour

• 1/2 cup whole wheat flour

• 2 tsp rapid rise yeast/instant yeast

• 1 1/2 tsp salt

• 1 cup whole milk at room temperature

• 3 tbsp olive oil

• 2 tbsp packed brown sugar

• 1/2 cup raisins

• 1 1/4 cups old fashioned rolled oats

• 3/4 cup water at room temperature

1. Add 3/4 cup oats to the water in a small saucepan and simmer over medium-low heat, stirring occasionally, until all water has been absorbed; 2 to 3 minutes. Set aside to cool.

2. Combine flour, yeast and salt in the bowl of a stand mixer.

3. Dissolve sugar in milk; add oil and whisk.

4. Attach dough hook to mixer and put on low speed. Slowly add milk mixture to flour.

5. Mix until dough starts to form and no flour remains in bowl; about 2 minutes.

6. Increase speed to medium-low and knead for about 5 minutes or until dough is smooth and elastic.

7. Reduce speed to low and slowly add raisins and cooled, cooked oatmeal. Mix for about two minutes until mostly incorporated.

8. Transfer dough to a floured surface and knead for about 1 to 2 minutes until oatmeal and raisins are evenly distributed and dough is smooth and round.

9. Place dough in a lightly greased bowl. Cover with plastic wrap and let rise until double in size - about 1 to 1 1/2 hours.

10. Grease a standard size loaf pan.

11. Spread remaining oats on a baking pan. Deflate dough and turn onto floured surface. Gently press and stretch dough into a rectangle of about 8 X 6-inch.

12. Roll dough into a cylinder, tucking it under as you go. Pinch seam close.

13. Mist loaf with water on all sides and gently roll in the oats.

14. Put loaf into prepared pan, seam side down.

15. Cover with a greased plastic wrap and let rise for 30 to 45 minutes.

16. Mist loaf and bake in a preheated 350°F for about 45 to 50 minutes until golden brown, thermometer should register 205 - 210 °F. Let cool for 15 minutes. Remove to a wire rack and cool completely before cutting and serving.

Notes&Tips:

• I enjoyed making this bread. It was simple and fun - yes! rolling the dough in the oats was fun. I felt like a child making art! Except this was an art I could eat.

• It seems only when it rains that I am in the mood to bake bread. Today was another rainy day and I couldn't go out for my walk, so I baked bread. What a great compromise.

• Do not substitute instant or quick oats for the old fashioned oats in this recipe or the finished product will be gummy.

• Do not skip the step where you mist the dough before rolling in the oats. Misting with water helps the oats adhere to the dough.

• Misting just before putting in the oven helps keep the crust soft as the bread begins to rise rapidly as the yeast has a final burst of activity, and a soft crust helps the bread to expand freely. So don't skip this step it will help to give you a glossy crust as the sugar left behind after the steam evaporates caramelizes.

• Happy Baking.