Cinnamon Raisin Seed Oat Bread

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    Lynn Baker

      I’ve been working on a Cinnamon Raisin Seed Oat Bread version of the Community Loaves Bread. After a few tries I got a version I like. Feel free to suggest adjustments that may improve recipe, I am no expert. Let me know how you like it.


      Cinnamon Raisin Seed Oat Bread – Community Loaves – Version 2.0
      Adjusted By Lynn Baker 1/2023
      Makes 2-9×5 or 3-8×4 Loaves

      Preferment (Poolish)                                                        Weight
      High Extraction Flour, T85                                   110g
      Whole Grain Flour                                                 110g
      Water                                                                        220g
      Instant Yeast                                                           1/8 tsp.

      High Extraction Flour T85                                    320g
      Whole Grain Flour                                                 320g
      Water                                                                        408g

      Cinnamon                                                                 1 TBSP
      Salt Kosher                                                               16g
      Instant Yeast                                                              7g
      Honey                                                                        55g
      Olive Oil                                                                    40g
      Rolled Oats (not Quick cooking)                        122g
      Water                                                                        200g
      Add ins
      Raisins                                                                       200g
      Water to cover, soak (boiling)
      Sunflower seeds-toasted                                       45g
      Sesame seeds-toasted                                            20g
      The night before make the Poolish and Porridge (cook 4 min).

      Add oil, honey and cinnamon to porridge.
      Mix the Autolyse- Flour and warm water. (mic.-1min)
      Cover and let rest 2 hours.
      Toast seeds and set to cool. Unless pre toasted.
      Soak raisins in boiling water 20 min.
      Drain off water before adding to dough.
      Add Poolish to the mixer.
      Add Autolyse (in small chunks) to Poolish till mixed (4-6 min)
      Add Yeast, mix 3 min.
      Add Salt, mix 15-25 min. Till passes windowpane test.
      Add Raisins and then seeds, mix in.
      Add Porridge 1/2 at a time till fully incorporated.
      Bulk ferment 30 min. Fold dough. Rest 30 more min.
      Fold dough then divide and pre-shape
      Cover and rest 20 min.
      Shape loaves (envelope fold) and place into greased pans.
      Cover and let proof 60 min.
      Pre-heat 425 degrees.
      Baker at 375 for 35 min.
      Check bread and cover with foil to prevent over browning.
      Bake 10 to 15 min longer.
      When done, remove from pans and cool on wire rack 12 hours.
      Package and freeze extra.


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