This month’s Improv Challenge was oats + raisins. I can’t wait to see what others did because for the life of me, I couldn’t think past muffins, cookies or bread (not that there’s anything wrong with that!)
These two foods are certainly a dynamic duo for a dietitian. In America, oats are one of the most beloved whole grains and dried fruits, such as raisins (when there isn’t extra sugar added) are a terrific, nutrient dense ingredient which pair well with so many other foods (think nuts, whole grains, fresh fruits, veggies, the list goes on.) My personal favorite? Those gorgeous amber colored golden raisins.
I’ve had this oatmeal bread recipe for ages, given to me by my grandmother – who probably got from a magazine decades ago. I tweaked it by adding in white whole wheat flour and ground flax for some extra fiber and for sweetness, tossed in the golden raisins, too.Print
Homemade Oatmeal Raisin Bread
Jump into bread baking with this homemade oatmeal raisin bread! Delicious for breakfast toast or your favorite sandwich.
- 1 cup boiling water
- 1 cup oats
- 1 (1/4 ounce) package active dry yeast
- 1/3 cup warm water
- 1/4 cup honey
- 1/4 teaspoon salt
- 1 1/2 – 1 3/4 cups all-purpose flour
- 1 cup white whole wheat flour
- 2 tablespoons ground flax
- 3/4 cup golden raisins
- Cooking spray
- 2 tablespoons oats
- In a small bowl, mix together boiling water and oats. Set aside and let cool for 15 minutes.
- In a large mixing bowl, combine, yeast, warm water and 1 tablespoon honey. Let sit 10 minutes until yeast is frothy.
- Add in the oat mixture, the remaining 3 tablespoons honey, salt, 1 cup all-purpose flour, 1 cup whole wheat flour and ground flax. If using a stand mixer, use dough hook to mix dough. Otherwise, mix thoroughly by hand.
- Add in remaining 1/2 – 3/4 cup flour to form a soft dough. Mix in raisins.
- Knead with dough hook or by hand on a floured surface for 5 minutes.
- Roll into a ball and put in a greased bowl. Cover and let sit in warm place for 1 hour.
- Punch down down and shape into a bread loaf. Place into a 8 x 4 x 2-in coated loaf pan.
- Cover and let rise for 45 – 60 more minutes.
- Preheat oven to 350 degrees.
- Spray top of loaf with cooking spray and sprinkle on 2 tablespoons of oats. Bake in oven for 50 – 55 minutes, until golden brown.
- Let cool on rack in pan for 10 minutes, turn out and cool completely before slicing.
Next time, I think I’d add some cinnamon and nutmeg for that cinnamon raisin effect. This is a delicious bread for breakfast or for gift giving (the holidays are around the corner…..)
Here are more tempting oat & raisin recipes for your reading and cooking pleasure!