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Wednesday, 25 June 2008

cinnamon raisin oatmeal bread (Bookmarked Recipe)

go directly to the recipe

summary: cinnamon raisin oatmeal bread recipe (straight dough yeasted bread made with wholewheat and all-purpose flours and rolled oats); things that went wrong and what was rescued; question about baker’s percentage; submission for “YeastSpotting” and “Bookmarked Recipes” (click on image for larger view and more photos)

Bookmarked Recipes - every MondayBookmarked Recipe for YeastSpotting

cinnamon raisin oatmeal bread I was wandering around on The Fresh Loaf the other day and saw what looked to be great looking raisin bread. The recipe was originally from Hamelman’s book Jeffery Hamelman’s Bread. (I just tried to read Hamelman’s tome, Bread: A Baker’s Book of Techniques and Recipes and returned it to the library after aborting about ten pages in. With what’s left of my mind, I just couldn’t quite manage to retain enough to comprehend anything he was saying. :lalala:) But happily, Floydm could retain and comprehend what he read, enabling him to translate this fabulous recipe.

It wasn’t all happy going though. I had to pull out our rotten scale to do the measuring. Not that I have anything against measuring by weight rather than volume! It makes complete sense to do it. I’m just not used to it…

As I was measuring and mixing the dough, I was less than pleased. Miffed. Loudly miffed. Impossibly, horribly and painfully miffed, in fact. (Good thing for me that T is patient and understanding when I get that way.)

What a STIFF dough!! Even after I had added more water… I didn’t measure how much, but I’m guessing another 60-120 gm at least.

I wonder if it made a difference that I chose not to presoak the raisins. Although, it shouldn’t have because I added the raisins right near the end of kneading.

broken thermometer To cap off the day, when I was cleaning the thermometer before putting it back in its sleeve, it suddenly and inexplicably pulled apart. Quel calamity! What am I going to do without it?! I’ll no longer have a clear idea whether bread is done or not. (Oh for the days when simply knocking on the bottom to hear the hollow drum-like sound was enough for me!)

Well, at least the oven fuse didn’t break. I’m not sure I would have had the courage or enough screams left to bake this bread on the stovetop like naan or pita…

Here is what I did to make the bread:

Cinnamon Raisin Oatmeal Bread
based on
Floydm’s version of Hamelman’s Cinnamon Raisin Oatmeal Bread

makes 2 loaves

  • 100 grams (~ 1 c or 250 ml) rolled oats
  • 315 grams (315 ml) boiling water (I added more)*
  • 7 grams active dry yeast (2½ tsp)
  • 60gm (60 ml) lukewarm water*
  • 450 grams (~ 3½ c) unbleached all-purpose flour**
  • 150 grams (~ 1¼ c) whole wheat flour**
  • 65 grams milk (~ ¼ c)
  • 45 grams olive oil (~ 3Tbsp + 2tsp)
  • 45 grams honey (~ 2 Tbsp)
  • 13 grams salt (~ 2⅓ tsp)
  • 9 grams cinnamon (~ 4 tsp)
  • 100 grams (¾ c) Thompson raisins***
  • quick oats, for tops of loaves

preparation

  1. In a large heatproof mixing bowl, pour boiling water over rolled oats. Set aside to sit and cool for about 30 minutes. (Ha. Time got away from me and I left them sitting for an hour or so.)
  2. In a small bowl, whisk yeast and lukewarm water together until creamy. Set aside.
  3. Add the flours, honey, oil, salt, and cinnamon into the oats. Realize that you don’t have any milk… mix some 10% cream into water and add that. Mix with a wooden spoon as well well as you can, trying to get all of the flour hydrated. (Augh!!! Too dry!! Too dry!!) Add yeast mixture to see if that helps. (Still too dry!!)
  4. Pause to shriek. Dump the floury mess onto the board. Wash and dry the mixing bowl and hope that by a miracle the dough will suddenly become hydrated.
  5. Knead the flour mixture by hand for 1 minute. Hiss and spit (but NOT on the dough!!!). Use your fist to batter a hole in the flour mixture to make a well. Add some water. Squoosh it in as best you can. Still a stiff dough…. Lift the dough in the air and slam it down on the board. Try to keep the cursing to a minimum. Screaming is also ill-advised. Continue to scowl and slam the dough for another 5 minutes until it is quite smooth. Flatten the dough and scatter raisins over top. Fold in thirds. Knead a little more until the raisins are evenly distributed.
  6. Throw dough into the bowl and cover. Allow it to rise for about an hour at warm room temperature.
  7. Gently fold the dough to deflate it. Notice that maybe things are going to be okay. Cover the bowl again and allow the dough to rise to double.
  8. Turn the still quite stiff dough out onto a lightly floured board. Divide it in half and shape the loaves by flattening into rectangles, folding into thirds and rolling like tight jelly rolls. Place them seam side down on a parchment papered peel. Spray each loaf with water and sprinkle generously with quick oats.
  9. Cover with plastic or a damp tea towel and leave to rise until almost double.
  10. About 20 minutes before baking, put baking stone on middle rack and turn the oven to 400F.
  11. Just before putting them in the oven, liberally spray the loaves with water. Use the peel to transfer them to the stone. Immediately turn the oven down to 375F. Bake for about 30 minutes, turning the loaves around half way through – to allow for uneven heat in the oven. The loaves are done when the internal temperature of the loaf registers above 185F degrees when measured with an instant read thermometer (or hollow sounding on the bottom). When I pulled the bread out, the thermometer read about 210F.
  12. Remove bread from oven and allow to cool on a well ventilated rack. Wait til the bread is cool before cutting it. It is still continuing to bake inside!****
Notes:

*Tap water is fine to use – just make sure that it has stood for at least 12 hours so that the chlorine has dissipated. Under no circumstances should you use water from the hot water tap. Water from the hot water tap sits festering in your hot water tank, leaching copper, lead, zinc, solder, etc. etc from the tank walls… the higher temperature causes faster corrosion. Of course, saying that it is unsafe to use water from the hot water tap might be an urban myth, but why tempt fate? Heat the water in a kettle or microwave and add cold water until it is the correct temperature (use the baby bottle test on the back of your wrist – your fingers have no idea of temperature!)

** The wholewheat flour is around 13% protein and the all purpose flour is 11.52% protein. (Please note that a Canadian cup holds 250ml.)

*** The original recipe suggests soaking the raisins first in warm water for at least an hour before mixing the dough. They are then drained just before being added to the dough. Floyd says that “doing so plumps them, which makes them softer and moister in the loaf“. Personally, I have a horror of plump, soft, moist raisins in bread. So I skipped that step.

**** If you wish to serve warm bread, reheat it after it has cooled completely. To reheat unsliced bread, turn the oven to 500F for 5 minutes or so. Turn the oven OFF. Put the bread in the hot oven for ten minutes.

cinnamon raisin oatmeal bread In spite of the many tribulations, this bread was well worth the trouble. I’ll definitely make it again – but next time, I WON’T add all the flour!

If I’d known about this recipe, I’d have been very tempted to feature it instead of the multigrain bread I made for BBD#09: oats.

Thank you, Floyd, for translating this Hamelman recipe. The bread is absolutely delicious!

~~~~~~~~~~~~~~
This post is partially mirrored on The Fresh Loaf

Events: YeastSpotting and Bookmarked Recipes

YeastSpotting

Each week, Susan (Wild Yeast) compiles a list of blog posts having to do with bread. She wrote:

Are you going to bake with yeast (wild or baker’s) in the coming week? Or will you make a dish with bread as a starring ingredient? If you’d like to be included in next week’s rundown, just include the word YeastSpotting in your post, with a link […]

For complete details on how to be included in the YeastSpotting round up, please read the following:

I’m particularly excited to be submitting this post, especially because a.) the bread is great and b.) I measured by weighing the ingredients!!! (Ha. I’m pretty sure that many of my troubles were caused because I weighed the ingredients using a really rotten spring loaded scale and just dumped everything in, blindly trusting that the recipe and my measuring must be right. :lalala:)

Question on baker’s percentage:
Would the rolled oats be counted as flour when doing the calculations? Or should they be kept separate? Which of the following would be correct?

a.) Flours/Rolled Oats = 700gm
Flour/Rolled Oats 100%
Water 53.6%
Milk 9.3%
Active Dry Yeast 1%
Oil 6.4%
Honey 6.4%
Cinnamon 1.3%
Salt 1.9%
Raisins 14.3%
b.) Flours = 600gm
Flours 100%
Rolled Oats 16%
Water 62.5%
Milk 10.8%
Active Dry Yeast 1.2%
Oil 7.5%
Honey 7.5%
Cinnamon 1.5%
Salt 2.2%
Raisins 16.7%

~~~~~~~~~~~~~~
Bookmarked Recipes
Bookmarked Recipes - every Monday
Ruth (Ruth’s Kitchen Experiments) created this event to urge herself (and everyone else) to actually make the several recipes they have bookmarked. She wrote:

I […] planned it as a way of trying to get through all those recipes [we have] been meaning to try and to also to unfold some of the corners in [our] magazines […] anyone from anywhere can blog about a recipe they had bookmarked from a cook book, food magazine, food blog, food website, from TV etc, make it and submit it to a weekly roundup.

To take part here’s what you do…….

  1. Pick a recipe from a book/magazine/blog/website/tv show and make it. (Note you can only submit 1 recipe per week)
  2. Blog about it […]
  3. Email [Ruth] with the following information:
    – Your name and where you’re from
    – The name of your blog
    – The permalink for your entry
    – A photo of your entry
    – A note of where you got your recipe from

For complete details on how to participate, please read the following:

Please note that this week’s roundup of Bookmarked Recipes #11 will be guest-hosted by Dell (Cooking and the City).

 

edit: Dell has posted the round up: Cooking and the City: Bookmarked Recipes #11 roundup

  1. Comment by Susan/Wild Yeast — 25 June 2008 @ 10:07 EST

    Thanks for sending this great bread to YeastSpotting! Sorry about all your troubles but doesn’t it make the victory that much sweeter?

    I was taught that dough consistency should be adjusted using water, not flour, i.e., just the way you did here (although maybe before the dough leaves the bowl :) ) This is so that the ratio of flour to other ingredients will be maintained. All flours absorb water differently so the amount of water in a formula should be read as just an estimate.

    You could calculate the baker’s percentage either way but in Hamelman’s book he uses method B.

  2. Comment by Mats — 25 June 2008 @ 13:34 EST

    I’ve seen electronic kitchen scales for as little as $20 CAD in Toronto. If you are going to measure by mass, wouldn’t one of these be less of a hassle than your “rotten scale”?

  3. Pingback by YeastSpotting June 27 2008 | Wild Yeast — 27 June 2008 @ 03:01 EST

    […] Cinnamon Raisin Oatmeal Bread ~ recipes from OUR kitchen […]

  4. Comment by growitgreen — 27 June 2008 @ 10:42 EST

    I am so glad I am not the only baker out there that suffers these same trials. What would I do without my thermometer. The raisin bread is gorgeous to look at, and I am sure that it tasted delicious. I cannot wait to try this recipe, cross your fingers that it goes well.

    enjoy, and happy baking!

  5. Comment by Bellini Valli — 27 June 2008 @ 14:48 EST

    One of my favourites Elizabeth :D

  6. Pingback by Taste T.O. - Food & Drink In Toronto » Blog-A-Log - Saturday, June 28th — 28 June 2008 @ 08:05 EST

    […] Blog From Our Kitchen has cinnamon raisin bread (perfect for breakfast!) […]

  7. Comment by ejm — 29 June 2008 @ 08:10 EST

    I would have thought that to calculate the water percentage, the rolled oats really should be included with the flour. Or is it?? I should reread your section on hydration, Susan.

    Yes, we neeeeed our thermometer, gig! We replaced it almost immediately. I’ll be really interested to hear what you think about the bread when you make it. Please do let me know.

    When we bought our thermometer, we also looked at electronic scales, Mats. I don’t think we saw any for as little as $20, or if we did, they didn’t fit our needs. But we did get what seems to be a very good one for around $50. I haven’t yet made any bread with it – but I have discovered a very interesting thing – our pyrex cup measure is off by about 4 ml, measuring out 246gm water when the water is up to the 250ml mark.

    -Elizabeth

  8. Comment by Dell — 30 June 2008 @ 10:05 EST

    Great job with the bread, Elizabeth. It looks fantastic!. yeast scares me so I think your really clever making bread! thanks for sending it to bookmarked recipes

    Dell :) xxoo

    Thank you, Dell; it tasted pretty fantastic too. There’s no need to be scared of yeast though. Do give this bread a try! If it’s measured correctly, it should be quite easy to make. -Elizabeth

  9. Comment by kellypea — 1 September 2008 @ 20:36 EST

    Hi, I’ve been wanting to make cinnamon raisin bread lately and have been hunting for a good recipe and this looks very nice. I found you at Susan’s Wild Yeast. I’ve never made it before, so appreciate all your comments. I’ll let you know when I get it done!

    I hope you like it as much as we do, kellypea. And I’m looking forward to hearing how it comes out for you. Happy baking! -ejm

 

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