Best Cinnamon Oatmeal Raisin Bread Recipes

CINNAMON OATMEAL RAISIN BREAD

Steps:

• If using a BM, add warm milk to pan, then add flour, oats, brown sugar, salt and cinnamon to pan. Place butter in corners of pan, make a well in center of dry ingredients and add yeast. Program for Specialty and desired Bread Color. When the signal alerts sound durring kneading cycle add the raisins (if your machine does not have an alert for add ins near the end of the kneading cycle, you will need to set your own timer, you want to add the raisins near the end of the kneading cycle).
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• If using a stand mixer, add dry ingredients to pan, add milk and butter, mix with paddle until a ball forms.
• Cover and let rest for 20 minutes.
• Change to the kneading hook and knead for 4 minutes. Let rest for 5 minutes. Knead 4 minutes more, then add raisins and knead until raisins are incorporated.
• Form into a ball and place in a bowl, cover and let rise until doubled.
• Form into loaf and put into greased pan (non-stick spray works well). Cover and let rise until doubled.
• Bake in pre heated 350 f oven for about 40 minutes. Internal temp should register at least 190 f on an instant read thermometer.
• Although the original recipe calls for only 1/2 cup raisins, I use a full cup.

CINNAMON RAISIN OATMEAL BREAD

Steps:

• 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. If you are using active dry yeast instead of instant yeast, which I did, withhold 1/2 cup of the water to proof the yeast inches.
• 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.
• 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. Spray or gently brush each loaf with water and sprinkle with some more oats.
• 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.

CINNAMON RAISIN OATMEAL BREAD

Steps:

• Add the buttermilk to a saucepan and heat just to a scald. If the buttermilk curdles thats OK. Pour into a large bowl. Add in brown sugar, salt and butter. Mix till well blended and cool down. Add in beaten egg. Add in rolled oats, whole wheat flour, cinnamon and yeast. Mix for a few minutes till well mixed. Allow to rest uncovered for 10 minutes. Start to add in bread flour. When it becomes to hard to mix, pour out onto a flat surface and continue slowly adding more flour. Knead for 8 minutes till the dough become smooth and elastic. Allow to rest again for 5 minutes. Knead in raisins. Add a little oil into a bowl and flip dough few times to lightly coat all sides. Cover with plastic wrap and allow to rest till double in bulk; about 1 hour Cut in half. Take one piece of dough and roll out to a 16 x 7 rectangle. In a small bowl combine the sugar and cinnamon. Brush half of the melted butter onto the dough. And sprinkle half the sugar cinnamon mixture on op of the butter. Roll the dough like a jelly roll and pinch the seam closed. Place onto a piece of parchment paper that is sprinkles with cornmeal. Repeat other piece. Cover with plastic wrap and allow to double in bulk, about 1 hour. After that, take a wooden spoon and press down the middle of the dough. All the way to the bottom of the dough. Cover with plastic wrap again and allow to rest for 15 minutes. Now, place into a preheated 375 degree oven with a baking stone and a cast iron pan to create steam. To create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads onto the baking stone pour about a cup of boiling water into the hot pan and close the door. Bake for 30 -35 minutes or till golden brown. You can allow to cool on a wire rack or brush some more butter on the sides of the bread and sprinkle some more sugar and cinnamon. Then allow to cool on a wire rack.