Oatmeal Cinnamon Raisin Bread
Makes 2 loaves
Soak raisins in warm water for 2 hrs, remove and pat dry.
Soak oats in milk for 30 min.
Mix all ingredients, except the cinnamon and raisins; knead for 5-6 min, add raisins and cinnamon, continue kneading until incorporated.
Fermentation 2 hrs with one stretch & fold.
Divide and shape two logs, place into tins. Spray with water and sprinkle rolled oats on top.
Proof 40-60 min.
Bake 35-40 min @220 C
2 loaves, g
|
Baker’s %
| |
Flour (50/50 AP unbleached and whole wheat)
|
660
|
100.0%
|
Water
|
380
|
57.6%
|
Yeast
|
14
|
2.1%
|
Salt
|
12
|
1.8%
|
Oil
|
60
|
9.1%
|
Honey
|
60
|
9.1%
|
Milk
|
100
|
15.2%
|
Rolled Oats
|
150
|
22.7%
|
Raisins
|
200
|
30.3%
|
Ground cinnamon
|
14
|
2.1%
|
Total
|
1650
|
250.0%
|
Soak raisins in warm water for 2 hrs, remove and pat dry.
Soak oats in milk for 30 min.
Mix all ingredients, except the cinnamon and raisins; knead for 5-6 min, add raisins and cinnamon, continue kneading until incorporated.
Fermentation 2 hrs with one stretch & fold.
Divide and shape two logs, place into tins. Spray with water and sprinkle rolled oats on top.
Proof 40-60 min.
Bake 35-40 min @220 C
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