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Tagged: Adapted Recipe
- This topic has 0 replies, 1 voice, and was last updated 2 months ago by Lynn Baker.
April 4, 2023 at 1:34 pm #16488Lynn BakerParticipant
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
Instant Yeast 1/8 tsp.
High Extraction Flour T85 320g
Whole Grain Flour 320g
Cinnamon 1 TBSP
Salt Kosher 16g
Instant Yeast 7g
Olive Oil 40g
Rolled Oats (not Quick cooking) 122g
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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