Well, I’m afraid I’m at it again: oatmeal raisin bread.
I was introduced to this little gem of a recipe whilst reviewing a cookery class for work the other day, and let’s just say I soon forgot what I was there for and quickly found my hands covered in dough (although the teacher didn’t seem to mind as I gave her a 5 star review).
Anyway, this bread is relatively easy to make and makes the perfect breakfast bread thanks to the sweetness of its brown sugar and raisins. In many ways, it is quite similar to fruit loaf, but I think you’ll agree once you’ve tried it that it takes fruit loaves to a whole new level.
|Oatmeal Raisin Bread|
- 560ml Buttermilk
- 2tbsp Butter
- 1 Egg (beaten)
- 100g Brown sugar
- 1 1/4tsp Salt
- 2 1/4tsp Instant yeast
- 1/2tsp Cinnamon
- 112g Rolled oats
- 180g Whole wheat flour
- 250g Bread flour
- 150g Raisins
- 100g Sugar (filling)
- 1/2tsp Cinnamon (filling)
- 3tbsp Melted butter (filling)
- First you will need to heat your buttermilk over a high flame until it is scalding (don’t worry if it curdles). Pour your milk into a bowl and add your brown sugar, salt and butter. Mix well and allow to cool.
- Introduce your beaten egg to the mixture, then slowly stir in your oats, whole wheat flour, cinnamon and yeast. Stir your bread mix for a good few minutes, then set to the side (uncovered) to rest for 10 minutes. This will give your yeast time to react to the sugar and heat and begin fermenting.
- After 10 minutes slowly start to add your bread flour until it becomes hard to mix. If at this point you haven’t added all your bread flour I recommend removing it from the bowl and kneading the remaining flour into the dough using your hands.
- Continue to knead your dough for 8 minutes by pushing your knuckles into the dough (until they reach the counter), then folding the dough back into itself. Keep repeating this until your dough becomes smooth and elastic.
- Allow your dough to rest for another 5 minutes, then slowly knead your raisins into the mixture until they are thoroughly mixed in.
- Cover the inside of a bowl with a little oil then turn your dough over in it until it is completely covered.
- At this point you can either cover your dough in cling film and allow it to double in size, or alternatively you can lightly rub the oil into your dough, leave it in a bowl somewhere warm (usually on top of your oven) and cover with a cloth until it has doubled in size (this usually takes an hour). I personally prefer the latter as I feel the cling film can restrict the dough whilst it is expanding. But you do whatever’s easiest for you.
- After an hour your dough should have doubled. Remove it from the bowl/cling film and split your dough in half. With your first half roll it out into the shape of a rectangle. Next blend your sugar and cinnamon (for your filling) together, before spreading your melted butter across the flattened dough.
- Sprinkle your cinnamon/sugar mixture onto the dough, then take the edge and roll it together, finishing by pinching the seam closed with your fingers.
- Transfer your dough roll to greaseproof piece of paper and repeat the process with your other piece of dough. Cover these with a cloth and leave to double in size.
- Now this next bit is going to sound a bit strange but bear with me. Take both of your loaves and using a wooden spoon press down into the middle until your spoon is nearly all the way through. Cover with a cloth and leave to rest for another 15 minutes.
- During this time I recommend preheating your oven to 190C/375F/Gas mark 5.
- Pop your bread into the oven and leave to bake for 30-35 minutes, until your bread is golden brown. Top Tip: to make this bread even sweeter, brush some of your remaining melted butter onto the sides and sprinkle on some of your sugar/cinnamon mix.