Servings: 12 slices or 1 loaf
Equipment
Ingredients
- 2 cups all-purpose flour 240 grams
- ¾ cup whole wheat flour 90 grams
- ½ cup rolled oats 50 grams
- 1 cup water 240 grams
- ¼ cup milk 60 mL
- 2 tablespoons oil
- 1 tablespoon honey
- ¼ teaspoon salt
- 2¼ teaspoons instant yeast 7 grams
- 1 tablespoon cinnamon
- ¾ cup raisins
Instructions
Prep the oats and raisins:
- Soak the raisins in warm water for 15-20 minutes. Drain them and set them aside.
- In the meantime, soak the oats in one cup of water for 20-30 minutes.
Dough and first rise:
- In the bowl of the stand mixer, combine all-purpose flour, whole wheat flour, yeast, milk, honey, oil, salt, and cinnamon. Add the soaked oats along with the water. Mix well using a wooden spoon.
- Knead the dough in the stand mixer at medium speed for 3 minutes. Then, add the drained raisins and knead on low speed until evenly distributed. Cover the dough and let it rise for 1 hour.
Second rise and bake:
- Punch down the dough. Shape the dough into a loaf and place it in a greased bread pan. Cover the pan and let the dough rise for 30-45 minutes. The bread should rise slightly above the pan.
- In the last 15 minutes of the second rise, preheat the oven to 350℉. Lightly brush the loaf with water and top with oats. Place the loaf in the oven and bake the loaf for 30-35 minutes. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- I use dried instant yeast in this recipe, which can be added directly to the dry ingredients without activating it first. If you use active dry yeast, it must be bloomed in lukewarm water and sugar first.
- Be patient and allow the dough to rise until it has doubled. This might take a bit longer, depending on the temperature of your kitchen, but don’t rush it! The dough needs time to develop flavor and structure, resulting in a fluffier loaf.
- Always preheat the oven fully before baking for the best oven spring and golden crust. A hot oven helps the bread set quickly on the outside while continuing to rise inside.
- As tempting as it might be, let the bread cool before slicing. Cutting into it while it is hot can result in a slightly doughy texture, while cooling allows the loaf to firm up and the crumbs to develop fully.
Nutrition
Calories: 179kcal | Carbohydrates: 34g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 56mg | Potassium: 169mg | Fiber: 3g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg
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