Oat bread with cinnamon and raisins according to the recipe from the book "Bread. Technology and recipes" by J. Hamelman

Oat bread with cinnamon and raisins according to the recipe from the book "Bread. Technology and recipes" by J. Hamelman

Category: Yeast bread

Ingredients
Wheat flour with a high gluten content	750 g (4 and 2/3 st.)
Whole wheat flour	250 g (1 and 1/2 st.)
Crimped oats	165 g (1 and 1/2 st.)
Water	625 g (2 and 1/2 tbsp.)
Milk	110 g (2/5 st.)
Honey	75 g (2 tbsp. L.)
Vegetable oil	75 g (1/3 st.)
Salt	22 g (3/4 tbsp. L.)
Yeast: pressed / instant dry	35 g / 10 g (2. tsp.)
Ground cinnamon	15 g (2 tsp.)
Raisins, soaked and dried *	330 g (2 tbsp.)

Cooking method

• * Before kneading, raisins should be kept in warm water for at least 30 minutes (or overnight, if it is more convenient) and dried well before placing them in the dough. The raisins on the bread crust tend to burn without pre-soaking.
• In the introduction to the section "Safe dough", the author writes that many types of safe bread are tasteless, bland and boring: they serve no other purpose than eating them with meat or soup, but fortunately, some very decent types of bread. For example, bread made according to this recipe.
• 1. To knead the dough, place the oats in the bowl of the mixer or combine. Add water and turn on the machine for a short time to completely wet all the oats. Leave the mixture for 15 or 20 minutes to soften the oats a little, or add already presoaked oats to the bowl. Then add all the other ingredients except the raisins. Use a mixer or a food processor to knead for 3 minutes at low speed until the ingredients are completely mixed, the dough should be moderately strong and slightly sticky due to the presence of honey. Then continue kneading at second speed for another 3-3.5 minutes, until the gluten develops medium. In general, the dough is quite good and is easy to knead by hand. Then add the dried raisins and knead until they are evenly distributed in the dough, no longer. Desired dough temperature 24 C.
• 2. Leave the dough to ferment for 2 hours or at 2-4 C overnight.
• 3. Knead the dough after 1 hour from the beginning of fermentation.
• 4. For molding, any options are possible from hearth bread to buns, but when baked on the hearth, the raisins present in the dough will start to burn very quickly, so you need to finish baking on baking sheets. Divide the dough into pieces of the desired mass and round slightly, put the dough pieces with the seam up and cover with foil for 10-15 minutes, then shape the products of the shape of your choice. For bread or rolls, you can use an oatmeal finish - place the top of the dough piece on a damp cloth or sprinkle it with water, then dip the wet surface into a bowl of cereal. Cover the blanks with a cloth and leave for the final proofing, depending on the temperature (recommended - 24 C) for one and a half to two hours.
• 5. Bake in an oven preheated to 240 C with initial steam for 15 minutes, then lower the temperature by 10-15 C and then bake tin bread weighing about 500 g for another 30 minutes, larger bread - up to 40 minutes.

The dish is designed for

Total output: dough - 2 452 g / products - 3 pieces.

Time for preparing:

from 5 hours

Note

* When cooking, I reduced the proportions by 1/3 and made some changes: I replaced honey with a mixture of apple jam 40 g and 10 g of water, replaced whole grain flour with 1 grade flour,rolled oats - small oat flakes No. 3 ("Fair"), reduced the amount of raisins by about half 80-90 g, since the bread was planned for the father, also reduced the amount of cinnamon - added in teaspoons and without top, all a package of 10 g seemed a very large amount (perhaps the author uses another cinnamon not as bright as our domestic one, or maybe tastes different), active dry yeast (still by a 1/3 proportion reduced) - 1 and 1 / 2 tsp without top. Ready dough weight - 1530 g, molding - 2 loaves. Baking at 240 C with initial steam - 15 minutes, then at 225 C - 10 minutes.
A simple and good recipe, everyone liked the bread.

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[Corsica]

Corsica, the bread looks very beautiful Such a fluffy crumb, even through the screen it is noticeable And the raisins add piquancy, a drop of sweet will not hurt
And even crimped grain! I also make this kind of grain, from different cereals at once "mix", I really like this combination of different cereals

THANK YOU! Great bread!

[Admin]

Admin, Thanks for the kind words ! I agree that the slight sweetness of the raisins sets off well the spicy aroma of cinnamon. In general, this recipe is a variant of a simple "Oat Bread" without cinnamon and raisins, the layout is the same except for the amount of yeast: pressed - 17 g, instant dry - 5 g (1 tsp). This is explained by the fact that cinnamon, which contains cinnamaldehyde, when used in sufficiently large quantities, significantly reduces the activity of the yeast, therefore a higher dosage of yeast is necessary to compensate for this suppression. As an option to reduce the percentage of yeast to 1.75-2.0% in this recipe, it is proposed to apply cinnamon to the surface of the dough, and not to include it in the dough, as it does not affect the yeast function. For this option, roll the dough into a layer, grease the surface with an egg, sprinkle with cinnamon (sugar can be added if desired and to taste) and evenly distribute the raisins, then roll the dough into a roll and place it in a baking dish.
With the addition of grain, I also liked the recipe "Beer bread with roasted barley" on pulish dough, by the way, beautiful "singing" can be heard when it cools down, but in my opinion there is a mistake or a typo in the recipe, I would like to hear other opinions, and perhaps someone has already baked this bread. Post it in a separate recipe or is there a topic on the forum? I was also interested in the recipe for bread made from whole grain wheat flour with cereals on ripe dough. It is recommended to soak rolled wheat, corn flour, millet and oats in hot water for at least 4 hours, and for a finer texture of bread, grind the grains with a combine harvester. Tatyana, for millet, will such preliminary processing be sufficient?

To upload all your original recipes - definitely! These are original recipes, this is a personal experience, and it is very important!
We are waiting for recipes

At one time, there was a craze on the forum for bread with soaked grain, after all, the forum is 11 years old, a lot of things were baked
I also have such a recipe, and the bread is very tasty from such grain.

Wheat-rye bread made from dispersed grain and cereals (Admin)

[Admin]

Admin : friends: and thanks for the info! I got acquainted with the site a little later, immediately after receiving an unexpected gift in the form of the Mulinex bread machine, whose recipes left much to be desired. Thank you for your MK about "kolobok"

To your health!
We are waiting for more bread recipes, and not only bread in your area there are many interesting products, especially fish and seafood, and your own cuisine

[Corsica]

Corsica, the bread is very cute, we love this,

here I will buy c / s flour, for some reason she has rarely begun to appear in the store lately

I will definitely bake.

[Admin]

Admin, Tatiana, you have a surprisingly hospitable forum, the cuisine is rather diverse due to the multinational population and the influence of neighboring countries, and the variety of seafood depends more on the region. Basically, the simpler the cooking method, the better, the flavor variety due to additional ingredients or serving options, something like this: Boiled halibut with spicy bread crumbs. Yes, and personal taste preferences also have an impact, I recently discovered Turkish cuisine, now is just a good time to cook sarma with meat, grape leaves are good.

Tatyana1103, thanks and I will be glad if you like the bread. Yes, that's right, c / w flour is more difficult to find in the store than flour of the 2nd grade, which was previously a rarity, for the recipe I made a substitute for 1st grade.

[Corsica]

Corsica, Hello. Baked bread, a third of the recipe. The total baking time is 25 minutes. And the bread is not baked. How much then do you need to bake? Prescription or as you wrote?

[klavick]

klavick, Hello! In my oven, the bread was ready in the specified time, the temperature of the finished bread is 94-98^aboutS. Did you run out of time? Have you selected the same temperature setting for baking? Was the bread molded with a hearth or baked? Was the test structure good? If you formed a round hearth bread, then such bread is baked longer, the baking time increases by about 10-15 minutes.

[Corsica]

Corsica, yes, the hearth is round. This is my mistake. Will do it again and bake longer. But I can reduce the temperature. The crust began to burn.

[klavick]

klavick, yes, no, not a mistake. You could cover the bread with foil and reduce the temperature to bake it until cooked through. Olya, the crust should not have burnt, is the oven gas or maybe with convection? Which oven level did you set the bread to? Yes, that's right, be guided not only by appearance, but also the torch test and tapping on the bottom of the bread to help you if there is no culinary thermometer.

[Corsica]

Corsica, electric oven, top-bottom mode without convection. To the middle level. And you can't bake the bread after a certain time?

To the middle level.

In standard models there are 4 levels, if you put on 2 levels from above, then this is too close to the upper shadow and, as a result, burning of the crust, the optimal level is 3 from above.

And you can't bake the bread after a certain time?

It is possible and necessary. The first 5-10 minutes from the start of baking, it is not recommended to open the oven door in order to avoid the dough falling off, all the subsequent time you can sometimes open the oven and check the condition of the bread being baked, respectively, reduce or increase the baking time or temperature.

[Corsica]

Corsica, I mean half baked bread. I cut off pieces from it on the sides, and the middle is a little dull. Can you finish this middle or nothing will come of it?



Forgive me for pestering you with questions.



Everyone, lights out, ate bread. 👍🏻 Now I will train.

[klavick]

klavick, I'm sorry I didn't answer your question earlier, we are in different time zones.

Forgive me for pestering you with questions.

what else to talk about on the website "Breadmaker"? Everything is fine and thank you for your questions. You can easily contact me as "you" if it is acceptable for you.

and the middle is a little awkward. Can you finish this middle or nothing will come of it?

sliced ​​- no. It would be nice to see a section of the bread to assess the structure; a variant of an imbalance in the ratio of dry and liquid components of the dough is also likely.

Now I will train.

great mood, experience is added with each baking.

[Corsica]

Corsica, thanks for the help! To me, too, on "you".

[klavick]

klavick, everything that is not clear - ask, I will tell you everything I know. Good mood and successful baking!

[Corsica]

Corsica, Thank you!

[Ilona]

Ilona, made bread again. A third of the recipe, raisins 50 g. Baking 45 minutes. Airy crumb, very tasty bread.Thank you! I will repeat.

[Olya]

Olya, fine ! Thank you for your feedback and for trusting the recipe!

Bread according to the author's recipe, with whole grain flour and honey, proportions reduced by 1/3, raisins - 90 g, ground cinnamon - 2 tsp. without top.

The oatmeal is flooded with water for 15-20 minutes.

Then add milk, butter, honey and salt.

Sift flour into a bowl, add cinnamon and yeast that do not require preliminary activation in the liquid, if you use other yeast, then activate them first with milk.

Mix all ingredients until smooth.

Knead the dough with a mixer or a processor, use a dough scraper when manually kneading and keep in mind that, according to the author, the presence of whole grain flour in the dough will take longer than usual to knead.

Next, add the presoaked and dried raisins and knead until they are evenly distributed in the dough, no longer.

Dust a work surface with flour and round the dough into a ball. Transfer to a bowl oiled with vegetable oil, cover with a napkin and let the dough ferment for 2 hours or at 2-4 C overnight. Knead the dough after 1 hour from the start of fermentation.

The weight of the finished dough is 1530 g.

Divide the dough into two parts, round, turn the TK seam up, cover with foil and leave for 10-15 minutes.

Then shape the products in the shape of your choice, round bread takes a little longer to bake than oval bread or rolls. Cover the TK with foil and leave for the final proofing at a temperature of 24aboutWith a duration of one and a half to two hours.

TK after final proofing, before baking.

Bake in an oven preheated to 240 C with an initial steam for 15 minutes, then lower the temperature by 10-15 C and then bake tin bread weighing about 500 g for another 30 minutes, bread with a larger mass - up to 40 minutes. My bread was baked after the first 15 minutes, another 20 minutes, but was ready a little earlier, after 15 minutes, so navigate the time in accordance with the characteristics of your oven.

With whole grain flour, the taste and aroma of bread is richer and more characteristic, well set off by the light aroma of cinnamon, honey and raisins.