Makes 2 loaves of cinnamon scented bread. Not too sweet, perfect for toast.
Prep Time 40minutes
Cook Time 40minutes
Total Time 4hours
2 1/2cups boiling water
1cup rolled oats
1/2 cup brown sugar
1 tablespoonmaple syrup
4tablespoons unsalted butter
1 teaspoon cinnamon
4 cups unbleached all purpose flour
1 1/2cups whole wheat flour
1 package instant yeast
In the mixing bowl of a stand mixer, combine the oats, brown sugar, maple syrup, butter, salt and cinnamon. Pour the boiling water over the mixture and stir to combine. Set aside and let cool to lukewarm temperature between 100-105°F. (use an instant read thermometer to check)
In a medium bowl, combine the all purpose flour, wheat flour and yeast. Stir to combine.
Add the flours to the lukewarm liquid and stir with a wooden spoon to form a shaggy dough. Add the golden raisins.
Place the bowl onto the mixing stand and use the dough hook attachment to knead the dough for about 5-7 minutes, until the dough is smooth.
Lightly grease a large bowl with a teaspoon of canola oil. Transfer the dough to the bowl and flip it once or twice so there's a light sheen of oil on the dough. Cover with a clean dish towel and let rise for one hour or until doubled in size.
Divide the dough in half and shape into a loaf. Place the dough into two greased 8 1/2 x 4 1/2" bread pans. Cover the pans lightly with greased plastic wrap and rise for an hour, or until they've crowned.
Preheat the oven to 350°. Bake the loaves for 35 to 40 minutes or until golden brown and the interior reaches 190° on an instant thermometer.