Oatmeal-Raisin Bread

Raisins, honey, and a touch of cinnamon make this light-textured bread a perfect choice for breakfast.

Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 121
  • Calories from fat: 5%
  • Fat: 0.7g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.5g
  • Carbohydrate: 25.4g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 197mg
  • Calcium: 9mg


  • 3 3/4 cups bread flour, divided
  • 1/2 cup oat flour
  • 1 cup warm water (100° to 110°)
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1/2 cup regular oats
  • 3/4 cup boiling water
  • 1 cup raisins
  • 3 tablespoons honey
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons barley flour
  • 2 teaspoons salt
  • 1 teaspoon cider vinegar
  • Cooking spray


  1. Lightly spoon bread and oat flours into dry measuring cups; level with a knife.
  2. Combine 3/4 cup bread flour, warm water, and yeast in a large bowl; stir well with a whisk. Cover and let stand at room temperature 1 hour.
  3. Combine oats and boiling water in a small bowl. Stir in raisins, honey, and cinnamon; cool. Set aside.
  4. Add 2 1/2 cups bread flour, oat flour, barley flour, salt, and vinegar to yeast mixture. Add oatmeal mixture; stir until a soft dough forms (dough will feel tacky). Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Shape into 2 (9-inch) oval loaves. Make 3 parallel cuts 1/4-inch-deep across tops of loaves using a sharp knife. Place loaves on a baking sheet coated with cooking spray. Spray tops with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
  5. Preheat oven to 375°.
  6. Uncover dough. Bake at 375° for 30 minutes or until the loaves sound hollow when tapped. Remove from baking sheet; cool on a wire rack.
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