Imagine sinking your teeth into a warm, perfectly crafted loaf that combines the hearty goodness of whole wheat, the sweet burst of plump raisins, and the comforting texture of slow-cooked oats. This isn't just another bread recipe - it's a journey of flavors that will transform your home into a bakery and make your taste buds dance with delight! Whether you're a seasoned baker or a curious kitchen adventurer, this Oat Raisin Bread with Cooked Oats is about to become your new obsession.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups rolled oats
- 1 cup water
- 1/2 cup raisins
- 1/4 cup honey
- 1 teaspoon salt
- 2 cups whole wheat flour
- 1 packet active dry yeast
Instructions
- In a medium saucepan, combine 1 cup of water and 2 cups of rolled oats. Bring to a boil over medium heat, then reduce the heat to low and simmer for about 5 minutes, stirring occasionally, until the oats are cooked and have absorbed most of the water. Remove from heat and let cool slightly.
- In a small bowl, combine the 1/2 cup of raisins with enough hot water to cover them. Let the raisins soak for about 10 minutes, then drain and set aside.
- In a large mixing bowl, combine the cooked oats, 1/4 cup of honey, and 1 teaspoon of salt. Mix well until the honey is fully incorporated.
- In a separate bowl, dissolve 1 packet of active dry yeast in 1/4 cup of warm water (about 110°F or 43°C). Let it sit for about 5-10 minutes until it becomes frothy.
- Add the frothy yeast mixture to the oat mixture and stir to combine.
- Gradually add 2 cups of whole wheat flour to the mixture, stirring until a dough begins to form. You may need to adjust the amount of flour slightly depending on the moisture of the oats.
- Once the dough comes together, knead it on a lightly floured surface for about 5-7 minutes, until it is smooth and elastic.
- During the last minute of kneading, gently fold in the soaked raisins until evenly distributed throughout the dough.
- Place the kneaded dough into a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
- After the dough has risen, punch it down gently to release any air bubbles. Shape the dough into a loaf by flattening it slightly and rolling it tightly.
- Place the shaped loaf into a greased 9x5 inch loaf pan. Cover it again with the kitchen towel and let it rise for an additional 15-20 minutes, or until it has risen just above the rim of the pan.
- Preheat your oven to 350°F (175°C) while the loaf is rising.
- Once the loaf has risen, bake it in the preheated oven for 40-45 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy your homemade Oat Raisin Bread with Cooked Oats!
Tips
- Temperature Matters: Ensure your yeast water is precisely between 105-115°F. Too hot, and you'll kill the yeast; too cool, and it won't activate properly.
- Raisin Prep Trick: Soaking raisins in hot water plumps them up and prevents them from drawing moisture from the bread dough, ensuring a more even distribution.
- Kneading Technique: Don't rush the kneading process. A full 5-7 minutes develops the gluten, giving your bread that perfect chewy texture.
- Rising Environment: Find a warm, draft-free spot for rising - near a preheating oven or in a slightly warm oven works perfectly.
- Cooling is Crucial: Always let the bread cool completely before slicing. This helps set the crumb and prevents a gummy texture.
- Storage Tip: Store your bread in an airtight container or wrapped in plastic to maintain moisture for up to 4-5 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 50g
Protein: 8g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
