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Oatmeal Cinnamon Raisin Bread

In otherwords, heaven on a plate. Its ooey and gooey straight out of the oven and still fabulous the next day. Don’t just think about making this, do it now. Run to your kitchen and make it. You won’t be sorry. But be warned…it does take time….but tastes so good. I’d be more liberal with the sugar cinnamon filling, but you’d probably have to make more.

Oatmeal Cinnamon Raisin Bread
(From Cooking Bread) the webiste has step by step pictures :).


  • 2 1/4 cups buttermilk
  • 2 tablespoon butter
  • 1 egg ( beaten )
  • 1/2 cup packed brown sugar
  • 1 1/4 teaspoon salt
  • 2 1/4 teaspoon instant yeast
  • 1/2 teaspoon cinnamon
  • 1 1/4 cups rolled oats
  • 1 1/2 cups whole wheat flour
  • 2 cups bread flour
  • 1 cup raisins


  • 1/2 cup sugar
  • 1 1/2 teaspoon cinnamon
  • 3 tablespoon butter (melted)

Add the buttermilk to a saucepan and heat just to a scald. If the buttermilk curdles thats OK.

Pour the buttermilk into a large bowl. Add in the brown sugar, salt and butter. Mix till well blended and cool down. Add in the beaten egg. Now add in the rolled oats, whole wheat flour, cinnamon and yeast. Mix for a few minutes till well mixed. Allow to rest uncovered for 10 minutes.

Start to add in the bread flour. When it becomes to hard to mix in the bowl, pour out onto a flat surface and continue to add the flour slowly. Knead for 8 minutes till the dough become smooth and elastic.

Allow the dough to rest again for 5 minutes. This will help the dough to relax. Add in the raisins and knead again till all the raisins are incorporated into the dough.

Add a little oil to a dough and place the dough into the bowl. Flip the dough over a few times to lightly coat all sides of the dough. Cover with plastic wrap and allow to rest till double in bulk; about 1 hour

Cut the dough in half. Take one piece of dough and roll out to a 16 x 7 rectangle.

In a small bowl combine the sugar and cinnamon to make the filling. Brush half of the melted butter onto the dough. And sprinkle half the sugar cinnamon mixture on op of the butter.

Roll the dough like a jelly roll and pinch the seam closed. Place onto a piece of parchment paper that is sprinkles with cornmeal. Now do the same with the other half of the dough.

Cover with plastic wrap and allow to double in bulk, about 1 hour. After that, take a wooden spoon and press down the middle of the dough. All the way to the bottom of the dough.

Cover with plastic wrap again and allow to rest for 15 minutes. Now, place into a preheated 375 degree oven with a baking stone and a cast iron pan to create steam. To create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads onto the baking stone pour about a cup of boiling water into the hot pan and close the door. Bake for 30 -35 minutes or till golden brown. You can allow to cool on a wire rack or brush some more butter on the sides of the bread and sprinkle some more sugar and cinnamon. Then allow to cool on a wire rack.

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