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

Jane Doerfer and Maureen Callahan, M.S., R.D.
Recipe by Cooking Light January 2000

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Recipe Summary

Yield:
2 loaves, 12 servings per loaf (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly spoon bread and oat flours into dry measuring cups; level with a knife.

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  • 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.

  • Combine oats and boiling water in a small bowl. Stir in raisins, honey, and cinnamon; cool. Set aside.

  • 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.)

  • Preheat oven to 375°.

  • 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.

Nutrition Facts

121 calories; calories from fat 5%; fat 0.7g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.2g; protein 3.5g; carbohydrates 25.4g; fiber 0.8g; cholesterol 0mg; iron 1.3mg; sodium 197mg; calcium 9mg.
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