Whole wheat and Oatmeal Cinnamon raisin swirl
Makes 2 loaves
(This is obviously a picture of bread made with white flour, but it gives the general idea)
Soak raisins in warm water for 2 hrs, remove and pat dry.
Soak oats in milk for 30 min.
Mix cinnamon with 20 g. sugar, set aside.
Mix all ingredients, except the cinnamon and raisins; knead for 5-6 min, add raisins and continue kneading until incorporated.
Fermentation 2 hrs with one stretch & fold.
Divide and roll each portion with in rectangular shape with one side two times longer than the other and the short side as long as pan width. Spread cinnamon/sugar mix evenly on the dough, leaving about 2 cm from edges uncoated. Roll into log shape, place into tins.
Proof 40-60 min.
Just before baking brush with starch emulsion (3 tbsp water, 1 tbsp starch)
Bake 35-40 min @220 C
Dough
2 loaves, g
|
Baker’s %
| |
Whole Wheat Flour
|
660
|
100.0%
|
Water
|
380
|
57.6%
|
Yeast
|
14
|
2.1%
|
Salt
|
12
|
1.8%
|
Oil
|
60
|
9.1%
|
Brown sugar
|
80
|
12.1%
|
Milk
|
100
|
15.2%
|
Rolled Oats
|
150
|
22.7%
|
Raisins
|
200
|
30.3%
|
Ground cinnamon
|
20
|
3.0%
|
Total
|
1676
|
254%
|
Soak raisins in warm water for 2 hrs, remove and pat dry.
Soak oats in milk for 30 min.
Mix cinnamon with 20 g. sugar, set aside.
Mix all ingredients, except the cinnamon and raisins; knead for 5-6 min, add raisins and continue kneading until incorporated.
Fermentation 2 hrs with one stretch & fold.
Divide and roll each portion with in rectangular shape with one side two times longer than the other and the short side as long as pan width. Spread cinnamon/sugar mix evenly on the dough, leaving about 2 cm from edges uncoated. Roll into log shape, place into tins.
Proof 40-60 min.
Just before baking brush with starch emulsion (3 tbsp water, 1 tbsp starch)
Bake 35-40 min @220 C
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