The raisin bread I usually make calls for whole wheat & all-purpose flours, honey, milk, butter and eggs. This cinnamon raisin oatmeal bread, that is a little less cake-like (but just as delicious), calls for whole wheat & all-purpose flours, rolled oats, honey, milk and olive oil.
Directly after shaping the loaves, I sprayed them with water and sprinkled quick-oats on top as decoration.
I use an instant read meat thermometer to check for doneness of bread. Generally, I look for the bread to be around 210F. This bread is allegedly overdone; the recipe said to aim for 185F. It also said that the bread would take 35 to 50 minutes to bake. It was in the oven for 30 minutes....
There was concern from the gallery that bread made with rolled oats would be puddinglike. Not so. It has a lovely crumb.
When I was cleaning the thermometer after pulling it out of the bread, it suddenly and inexplicably pulled apart. Quel calamity! Without it, I'll no longer have a clear idea whether bread is done or not. (Oh for the days when knocking on the bottom to hear the hollow drum-like sound was enough for me!)
Luckily, the taste of the bread took away the sting of the broken thermometer. This is really good bread!
Because there are only two of us, we cut the loaves in half and freeze the halves (double bagged) that we aren't eating right away. This photo was taken just before the two unwrapped half-loaves were bagged for the freezer.
Extras... I couldn't decide whether to include these or not....