Tuesday, May 10, 2011

cinnamon raisin oatmeal loaf

wow! that was one mouthful of a title. BUT! the result is well worth it. a mouthful of bread. *yum*  :-)  would you like me to break into yet another song for bread? no? you want the old one? yes? no? aiyer!

aneeways...waaaay, waaaay before i discovered bread baking recipe books...i know, where have i been living for the past few thousand years, kan? i always go online for my recipes and this particular website is one of my favorite sites. why? well, because it gives a step by step ( ♫ ♬ ♪ ♩ ♭ ♪ oooh baby ♫ ♬ ♪ ♩ ♭ ♪...if you were born in the 70s and you went to school in the 80s then you know which song i'm referring to. if you were not, then....i think they might have the song here (OMG! they do! they do!!!! well, what are you waiting for, click on the link already!!) :-)

eh, wait a minute, this is an entry about bread, kan? but then again this is NOT a food blog, so i can make an entry about just any topic, right? okaylah, okaylah...back to the topic at hand. i tried this recipe, although it takes quite a lot of preparation, i feel that it was well worth it because i guarantee you will end up with the bestest loaf of cinnamon raisin oatmeal bread. betullll!!

you want the recipe? of course you want the recipe. here it is:

680g (24oz ) of bread or all-purpose unbleached flour, i used bread flour
227g (8 oz) whole wheat flour
150g (5.3 oz) rolled oats
2½ cups water
3/8 cup milk
3 tbs honey
5½ tbs vegetable oil
1 tbs + ½ tsp salt
1¼ tbs instant yeast
2 tbs ground cinnamon
2 cups raisins, soaked and drained - you might need to prepare this ahead.

the how to:
1)  at least half an hour before you begin, soak the raisins in warm water.

2)  next, soak the oats in 2½ cups of water for 20-30 minutes.

3)  if you are using active dry yeast, instead of instant ones, hold ½ cup of water to proof the yeast in.

4)  mix the flours, yeast, milk, honey, oil, salt and cinnamon into the oats. mix well until all of the flour is hydrated. knead by hand for 5 minutes, or if you're using a standmixer, knead for 3.

5)  knead or mix until the raisins are distributed throughout the dough. (i mixed by hand, because i was afraid that my mixer would pulverise the raisins. warning: it could get a bit squishy and messy and a bit yucky, if you're squirmish about this, then just use the mixer.)

6)  cover the bowl of dough and let it rise for about an hour. then, remove the dough from the bowl and fold it, degassing it gently as you do. (you can watch the whole process here.)

7)  once done, place it back into the bowl, cover it and allow it to rise again in bulk for about an hour.

8)  after that, divide the dough into three and shape the loaves. and place each loaf into a greased bread pan.

9)  cover the pans and set them aside to rise, until they crest above the edge of the pan, roughly about 90 minutes, or shorter if it's a warm day.

10) preheat the oven to 230°C. place the loaves on the center rack of the oven. after 5 minutes, reduce the tempreture to 190°C. rotate the loaves 180 degrees after 20 minutes and bake for another 15-25 minutes. when the top of the loaves are brown and the bottom gives out a hollow sound when you tap them, then your bread is done!

11) you can either wait for the loaves to cool (come on...after waiting THAT long...i don't think you should wait any longer, do you? hehehe) before eating them, or just cut them already!!

*phew* i think this is the longest blog entry i've made so far. wow!

**although according to the site this recipe will get you three loaves, i only got two. i think it depends on the size of your loaf pan.

you did, didn't you? you clicked on the youtube link, right? hehehe... ;-P

recipe source: www.thefreshloaf.com/
music video source: www.youtube.com/

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