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Cinnamon apple-raisin oat bread


Here is a good recipe! Very delightful! easy to accomplish!

Ingredients

- 5 1/2 cups bread or all-purpose unbleached flour
- 1 7/8 cups whole wheat flour
- 1 5/8 cups rolled oats
- 2 1/2 cups water, divided into 2 cups and 1/2 cup
- 3/8 cups half-and-half or milk
- 3 tablespoons honey
- 5 1/2 tablespoons vegetable oil
- 1 tablespoons plus 1/2 teaspoon salt
- 1 1/4 tablespoon dry active yeast
- 2 tablespoons ground cinnamon
- 1 cups soaked and drained raisins
- 1 1/2 cups diced apples

Preparation

Step 1

While you measure and mix the other ingredients, soak the raisins in warm water. Next, soak the oats in a large bowl in the 2 cups water for 20 to 30 minutes.

Step 2

Proof the yeast in the remaining 1/2 cup warm water for about 7 minutes. Mix the flours, yeast, milk, honey, oil, salt, and cinnamon into the oats. Mix well, until all of the flour is hydrated.

Step 3

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.

Step 4

Then remove the dough from the bowl and fold it, deflating it gently as you do. Place the dough on a floured work surface, top side down. Fold the dough in thirds, like a letter. 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.

Step 5

Place each shaped loaf into a greased bread pan. Spray or gently brush each loaf with water and sprinkle with some more oats.

Step 6

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.

Step 7

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. Cool before slicing.

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