Oat Cinnamon Raisin Swirl Bread

This afternoon while at my friend Bridget's house, she ate some cinnamon raisin swirl toast.  I thought about that bread and decided I wanted to make it, but I wanted to include oats.  Oats, cinnamon, and raisins seems to go together I think, or maybe Quaker Oats Company taught me to believe that.  We ate instant Quaker oatmeal sometimes when I was a kid, and one of the flavors was cinnamon raisin. Truthfully I didn't like that flavor growing up.  I did like cinnamon raisin bread though, my mom would buy a bread from Costco, they were shaped like a hotdog bun and were as dense as a bagel and filled with cinnamon and walnuts and raisins.  I loved that bread toasted and spread with butter.  My point is, I wanted cinnamon swirl bread, but I didn't want to drive to Costco where Bridget bought her loaf, so I made it instead.  Last week I received a shipment of oat groats, so I was ready to make my own oat flour for my bread.  I looked for a recipe for the bread I wanted to make first.  I wanted an oat bread with cinnamon and raisins.  I wanted a swirl of cinnamon and raisins.  All the recipes I saw included the cinnamon and raisins mixed into all the dough instead of rolled into the dough like a cinnamon roll. Since I couldn't find a recipe.  I made one up, well mostly.  I used the recipe "American White Bread from "Artisan Bread in 5 minutes" as a starting point and re-worked it a lot for my own purposes.

The smell from this bread is heavenly.  You should make this bread.

Ingredients:

3 cups Oat Flour (I used my Whisper mill to grind oat groats)
3 cups All Purpose Flour
2 cups Lukewarm Water (Microwave water for 1 minute to get correct temperature)
1 1/4 cups Lukewarm Milk (Microwave 1 cup milk with the water)
1 1/2 tablespoons Active Dry Yeast
1 1/2 tablespoons Kosher Salt
1/4 cup Cane Sugar plus 1 tablespoon (white granulated sugar can be substituted)
1/2 cup Raisins
1/2 cup Golden Raisins
1 tablespoon softened Butter
1 tablespoon Cinnamon
3 teaspoons Nutmeg

Place yeast, kosher salt and 1/4 cup sugar into bowl.  Add water and milk, allow to activate and foam.

 Happy, happy, happy yeast!

 Add flours, mix with dough hook.

 Beat with dough hook for 5 minutes.

Spray the inside of a large lidded container, place dough in container.  Replace lid and put
in a warm place to rest for two hours.

 Place raisins in a bowl.   Add hot boiling water and allow to plump up.  After they have
plumped up for at least 5 minutes, drain them completely.

 It's alive! Time to make some bread.

If you happen to have super long 12 inch bread pans like I do, divide the dough in half.
If you do not, then divide the dough into 1 1/2 lb. dough balls to be baked in a 9 inch
loaf pan.  Roll the dough out on a floured surface into a 1/2 inch thick rectangle.  

This bread has a similar method to cinnamon rolls. 

Sprinkle cinnamon and nutmeg on dough.  I gave measurements for the recipe but really
 you can eyeball it to see how much you want.  Sprinkle half the raisins on the dough.

Roll dough tightly to form a loaf shape.  Tuck the sides under themselves and squash if
 necessary to fit into a buttered loaf pan.

Brush with a mixture of 1/4 cup milk and 1 tablespoon cane sugar (white sugar also works).

Allow to rise until doubled, and brush again with milk mixture.

Preheat Oven to 350 Fahrenheit

Allow the dough to rise in a warm place until doubled.

Bake for 30 minutes on the middle shelf in preheated oven.

Remove bread from oven and allow to cool on a wire rack.

Slice to your desired thickness and bring out the butter to spread.

Enjoy!

Oat Cinnamon Raisin Swirl Bread 

Printable Recipe Found Here

Ingredients:

3 cups Oat Flour (I used my Whisper mill to grind oat groats)

3 cups All Purpose Flour

2 cups Lukewarm Water (Microwave water for 1 minute to get correct temperature)

1 1/4 cups Lukewarm Milk (Microwave 1 cup milk with the water)

1 1/2 tablespoons Active Dry Yeast

1 1/2 tablespoons Kosher Salt

1/4 cup Cane Sugar plus 1 tablespoon (white granulated sugar can be substituted)

1/2 cup Raisins

1/2 cup Golden Raisins

1 tablespoon softened Butter 

1 tablespoon Cinnamon

3 teaspoons Nutmeg

Process:

Place yeast, kosher salt and 1/4 cup sugar into bowl.  Add water and milk, allow to activate and foam.

Add flours, mix with dough hook.

Beat with dough hook for 5 minutes.

Spray the inside of a large lidded container, place dough in container.  Replace lid and put in a warm place to rest for two hours.

Place raisins in bowl.  Add hot boiling water and allow to plump up.  After they have plumped up for at least 5 minutes, drain them completely.

If you happen to have super long 12 inch bread pans like I do, divide the dough in half.  If you do not, then divide the dough into 1 1/2 lb. dough balls to be baked in a 9 inch loaf pan.  

Roll dough out on a floured surface into 1/2 inch thick rectangle.  

This bread has a similar method to cinnamon rolls. 

Sprinkle cinnamon and nutmeg on dough.  I gave measurements for the recipe but really you can eyeball it to see how much you want.  Sprinkle half the raisins on the dough.

Roll dough tightly to form a loaf shape.  Tuck the sides under themselves and squash if necessary to fit into a buttered loaf pan.

Brush with a mixture of 1/4 cup milk and 1 tablespoon cane sugar (white sugar also works).

Allow to rise until doubled, and brush again with milk mixture.

Preheat Oven to 350 Fahrenheit

Allow the dough to rise in a warm place until doubled.

Bake for 30 minutes on the middle shelf in preheated oven.

Remove bread from oven and allow to cool on a wire rack.

Enjoy!