Oat Cinnamon Raisin Swirl Bread

Oat Cinnamon Raisin Swirl Bread


3 cups Oat Flour (I used my Whisper mill to grind oat groats)

3 cups All Purpose Flour

2 cups Lukewarm Water (Microwave water for 1 minute to get correct temperature)

1 1/4 cups Lukewarm Milk (Microwave 1 cup milk with the water)

1 1/2 tablespoons Active Dry Yeast

1 1/2 tablespoons Kosher Salt

1/4 cup Cane Sugar plus 1 tablespoon (white granulated sugar can be substituted)

1/2 cup Raisins

1/2 cup Golden Raisins

1 tablespoon softened Butter 

1 tablespoon Cinnamon

3 teaspoons Nutmeg


Place yeast, kosher salt and 1/4 cup sugar into bowl.  Add water and milk, allow to activate and foam.

Add flours, mix with dough hook.

Beat with dough hook for 5 minutes.

Spray the inside of a large lidded container, place dough in container.  Replace lid and put in a warm place to rest for two hours.
Place raisins in bowl, add hot boiling water and allow to plump up.  After they have plumped up for at least 5 minutes drain them completely.

If you happen to have super long 12 inch bread pans like I do divide the dough in half, if you do not then divide the dough into 1 1/2 lb dough balls to be baked in a 9 inch loaf pan.  

Roll dough out on a floured surface, 1/2 inch thick rectangle.  

This bread has a similar method to cinnamon rolls. 

Sprinkle cinnamon and nutmeg on dough, I gave measurements for the recipe but really you can eyeball it to see how much you want.  Sprinkle half the raisins on the dough.

Roll dough tightly to form a loaf shape.  Tuck the sides under themselves and squash if necessary to fit into a buttered loaf pan.

Brush with a mixture of 1/4 cup milk and 1 tablespoon cane sugar (white sugar also works).

Allow to rise until doubled, and brush again with milk mixture.

Preheat Oven to 350 Fahrenheit

Allow the dough to rise in a warm place until doubled.

Bake for 30 minutes on the middle shelf in preheated oven.

Remove bread from oven and allow to cool on a wire rack.