I’ve been making this bread for a couple months now, I thought it was time to share. This is simply a take on the whole wheat bread I posted a while back, same basic recipe with a few tweaks to give you a morning treat. I make this now almost as often as I make the regular bread, I give it as gifts and keep loaves of it in the freezer so I can pull it out quickly when we have company or want to have a special treat. And the butter? A new find on pinterest, it’s amazing. So let’s start there.
Take butter, honey, powdered sugar, and cinnamon and whip it all together. It’s that easy.
It definitely tastes of honey, so if that’s not your thing you might want to half the amount of honey.
Now for bread. Just like the whole wheat bread, start with yeast, warm water, honey, and flour. Mix in your stand mixer with the paddle attachment and then let it alone for 30 minutes.
After 30 minutes, it will have grown and should look like this
While you are waiting for your flour mixture to “grow”, prepare your raisins for the bread. Soaking your raising in water will plump them up. Simply cover your raisins with water and let sit for at least 10 minutes. Drain, pat with paper towels, and then toss with a little bit of flour to absorb any extra water still on the raisins.
So now you have a big puffy mixture of yeast and flour and water and honey and you have yummy plump raisins. Add some melted butter, more honey, salt, and 1 egg to your flour mixture and mix it up.
Add a cup of rolled oats and your raisins and keep mixing.
Now add 2 cups of white flour and mix in.
At this point, switch to your dough hook and let it start to knead the dough. Add flour 1 cup at a time until the dough pulls away from the sides of the bowl. Let the dough hook knead the dough for 5 minutes until it looks smooth and the sides of the bowl are clean of dough and flour.
Place dough in a large bowl that has been sprayed with pam or lightly greased with oil. Turn over once. Cover with plastic wrap and a dish towel and place in a warm, draft free spot, for an hour. I place mine in a cold oven with the light on.
After an hour, it will be huge. Spilling over the top of the bowl. Like this
Press the dough down and turn out on a clean work surface. Divide into three equal sections.
Roll each ball of dough out in a long rectangle. The longer and thinner you roll it, the more swirls of cinnamon goodness will get rolled into your loaf.
Brush the dough with egg wash and generously sprinkle with a mixture of cinnamon and sugar.
Roll up your loaf of dough, starting at one of the short ends. Fold the sides in as you go and pull the dough tightly, like you were rolling up a sleeping bag. Place your loaf seam side down in a greased loaf pan.
Let the loaves rise for another hour before baking at 350 for 35 to 40 minutes. I use an instant read thermometer to know when my bread is done, I shoot for an internal temp of 190-200 degrees. Takes a lot of the guess work out of it.
Turn your loaves out onto a cooling rack and either brush with melted butter or just take a couple tablespoons of butter and rub it all over the outside, keeps the crust soft. Cool completely before cutting and serving. Toast and serve with the cinnamon butter, it will be your favorite sugar high!
Oatmeal Cinnamon Raisin Bread & Cinnamon Honey Butter
- 3 cups warm water
- 4 cups whole wheat flour
- 3-4 cups all purpose flour
- 2/3 cup honey or sugar, divided
- 3 tablespoons melted butter
- 1 cup rolled oats
- 2 cups raisins
- 1 egg
- 1 tablespoon salt
- 4 1/2 tsp. dry active yeast
- 1 egg + 2 tablespoons water, beaten well
- 1 1/2 cups white sugar
- 4 1/2 tablespoons ground cinnamon
- Combine water, yeast, 1/3 cup honey, all the whole flour and 1 cup white flour in the bowl of a stand mixer and mix until combined with the paddle attachment. Let set for 30 minutes until the mixture is big and foamy.
- While waiting on the flour mixture, cover the raisins with water and let sit for 10-20 minutes. Drain, pat with paper towels, and toss with a tablespoon or so of flour.
- Add 1/3 cup of honey, the salt, butter, and egg to the flour mixture and turn the mixer on low. Add the oats and the raisins and two additional cups of white flour and mix until incorporated.
- Switch to the dough hook attachment and slowly add flour until the dough pulls away from the sides of the bowl into one large ball of dough. Let the dough hook continue to knead the dough for an additional 5 minutes.
- Place the dough in a large greased bowl, turn once. cover with plastic wrap and a dish towel and place in a warm, draft free place to rise for 1 hour, until doubled in size. I suggest a cold oven with the light turned on.
- After the dough has doubled, press down and turn out onto a clean work surface. Divide into three equal sections of dough. Roll each section out into a long rectangle. Brush with the egg wash and sprinkle generously with the cinnamon/sugar mixture.
- Roll up each section, starting at one of the shorter ends and folding in the sides and rolling tightly, as if you were rolling up a sleeping bag. Place each loaf, seam side down, in a greased loaf pan.
- Left the loaves rise an additional hour in the bread pans before baking at 350 for 35-40 minutes, until hollow when tapped or until they reach an internal temp of 190-200 degrees Fahrenheit.
- Remove bread from pans and rub the tops and sides with butter. Cool completely before serving.
Cinnamon Honey Butter
- 1 stick butter, room temp
- 1/4 cup powdered sugar
- 1/4 cup honey
- 1 tablespoon cinnamon
Combine all ingredients in a bowl and whip until light and fluffy and no clumps of butter remain.