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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Raisins, honey, and a touch of cinnamon make this light-textured bread a perfect choice for breakfast. Ingredients:
3 3/4 cups bread flour, divided |
1/2 cup oat flour |
1 cup warm water (100° to 110°) |
1 package dry yeast (about 2 1/4 teaspoons) |
1/2 cup regular oats |
3/4 cup boiling water |
1 cup raisins |
3 tablespoons honey |
1/2 teaspoon ground cinnamon |
2 tablespoons barley flour |
2 teaspoons salt |
1 teaspoon cider vinegar |
cooking spray |
Directions:
1. Lightly spoon bread and oat flours into dry measuring cups; level with a knife.
2. Combine 3/4 cup bread flour, warm water, and yeast in a large bowl; stir well with a whisk. Cover and let stand at room temperature 1 hour.
3. Combine oats and boiling water in a small bowl. Stir in raisins, honey, and cinnamon; cool. Set aside.
4. Add 2 1/2 cups bread flour, oat flour, barley flour, salt, and vinegar to yeast mixture. Add oatmeal mixture; stir until a soft dough forms (dough will feel tacky). Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Shape into 2 (9-inch) oval loaves. Make 3 parallel cuts 1/4-inch-deep across tops of loaves using a sharp knife. Place loaves on a baking sheet coated with cooking spray. Spray tops with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
5. Preheat oven to 375°.
6. Uncover dough. Bake at 375° for 30 minutes or until the loaves sound hollow when tapped. Remove from baking sheet; cool on a wire rack.
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