As there is nothing quite like home made and baked from scratch, I started making this tasty loaf at home. Its made with a combination of all-purpose and whole wheat flour, but replace the all-purpose flour with atta. To balance this out, I add a little more yeast to this bread that you would if you use white flour.
5 1/2 cups bread or all-purpose unbleached flour (I use atta)
1 7/8 cups whole wheat flour (stone ground is great)
1 5/8 cups rolled oats (Kellog's)
2 1/2 cups water
3/8 cups milk
3 tbsp honey
5 1/2 tbsp vegetable oil
1 tbsp salt
2 tbsp instant yeast
2 tbsp ground cinnamon
2 cups soaked and drained raisins
- Begin with soaking the raisins in warm water for about 30 minutes. Drain them and throw away the water.
- Separately, soak the oats in 2 cups of water for 30 minutes.
- Using remaining 1/2 cup of water proof the yeast. To do this warm the water in a bowl till lukewarm. Add the honey, then stir in the yeast. Cover immediately with a plate. Set aside for 5-7 minutes. At the end of that time the yeast should be frothing/bubbling. milk oil
- In a large mixing bowl, blend together the flours, salt, and cinnamon together. Pour in the soaked oats, and then the prepared yeast and milk.
- Mix well, until all of the flour is hydrated. If the flour appears too sticky at this point add an extra tablespoon of flour.
- Knead by hand for 5 minutes or in a stand mixer for 3 minutes, add half the oil, knead again for 2 minutes. Finally add the drained raisins.
- Knead or mix until the raisins are distributed throughout the dough.
- Turn the dough out into an mixing bowl that is greased with the remaining oil. Cover the bowl of dough and allow it to rise for 1 hour.
- Then remove the dough from the bowl and flatten it gently.
- Turn around and roll it over. Place it back in the greased mixing bowl. Cover and let it rise again for an hour.
- Divide the dough into 3 parts. Place each part in a greased loaf tin. Brush the tops of the loaves with water. Cover and let them rise for 90 minutes. The loaves should have risen above the top of the pan.
- Bake on the centre rack of a preheated oven at 375F for 35-45 minutes or until the tops of the loaves are nicely browned, the bottoms of the loaves make a hollow sound when tapped.
- Turn out the loaves to cool on a wire rack.
- The bread will slice better when it is cooled. However if you would like to eat the bread still warm from the oven, allow it to sit on the rack for about 15 minutes before you slice it.
I am also sending this out to Susan @ Wild Yeast who hosts Yeastspotting every week!! And lastly, it goes to to Bake Your Own Bread, hosted this round by Cathy @ Bread Experience. BYOB was created by Sandy from At the Baker's Bench.
Good to Know
- This recipe makes 3 good sized loaves. You can make a big family sized loaf by halving the ingredients. Or you can make a regular loaf by using 1/3rd of the ingredients.
- If you make all 3 loaves, you can freeze 2 for use later.
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