Whole-wheat/oatmeal-raisin bread
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Boiling water |
| 1 | cup | Rolled oats |
| ½ | cup | Honey |
| 2 | tablespoons | Butter or margarine |
| 1½ | teaspoon | Salt |
| 2 | packs | Active dry yeast |
| ½ | cup | Warm water (105-F to 115-F) |
| 2 | cups | Whole-wheat flour |
| 4 | To 4 1/2 cups bread flour | |
| Non-stick spray coating | ||
| 1 | teaspoon | Ground cinnamon |
| 1 | cup | Raisins |
Directions
From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING "Since I have the time and energy, I try to do things the old-fashioned way," says Philip Maschka, who spends summers at an Iowa lake not far from the Clay County Fair. "I don't use mixers or microwaves or bread machines." But you can use your mixer for this honey-sweetened loaf.
Ground cinnamon
1. In large mixing bowl, combine the 2 cups boiling water, oats, honey, butter or margarine and salt. Set aside to cool.
2. In a small bowl, soften yeast in the ½ cup warm water, stirring with a spoon to mix. Let stand for 10 to 15 minutes.
3. When oatmeal mixture has cooled to lukewarm, stir in the yeast mixture.
4. Add the 2 cups whole-wheat flour and beat till smooth.
5. Add the bread flour, 1 cup at a time, mixing thoroughly. When the dough becomes too thick to mix with a spoon, knead by hand on a lightly floured surface. Add enough flour to make a moderately stiff dough that's smooth and elastic.
6. Shape dough into a ball. Place in a bowl sprayed with non-stick coating. Spray top of dough with non-stick coating. Cover with some waxed paper and let dough rise in a warm place till it's doubled in size (for about 1 hour).
7. Punch dough down. Turn out onto a lightly floured surface and divide in half. Cover and let rest for 10 minutes.
8. Roll out each half of dough on a floured surface to about a 12x9-inch rectangle. Sprinkle generously with half of the 1 teaspoon cinnamon and half of the raisins. Roll up dough from short side.
Pinch edges and ends closed.
9. Place in a greased 8x4x2-inch loaf pan. Repeat with remaining dough, cinnamon and raisins, and another 8x4x2-inch loaf pan.
10. Cover dough with waxed paper and let rise in a warm place till about ½ inch above the edge of the pan to form rounded loaves (25 to 30 minutes).
11. Spray the loaves with non-stick coating and sprinkle with cinnamon.
12. Bake in a 350-F oven for 35 to 40 minutes or till done. Cover loosely with foil for the last 10 minutes, if necessary. Remove from pans; cool completely on wire racks. Makes 2 loaves.
Source: Midwest Living, August 1995