Ingredients Jump to Instructions ↓

  1. 2 cups raisins

  2. 1-1/2 cups water

  3. 1/2 cup old-fashioned oats

  4. 1 tablespoon active dry yeast

  5. 1-1/4 cups warm water (110 to 115 )

  6. 1/4 cup honey

  7. 2 eggs

  8. 3/4 cup nonfat dry milk powder

  9. 2 teaspoons salt

  10. 1-1/2 teaspoons ground cinnamon

  11. 2 cups whole wheat flour

  12. 3 to 3-1/2 cups all-purpose flour

Instructions Jump to Ingredients ↑

  1. In a small saucepan, bring raisins and water to a boil. Reduce heat; cover and simmer for 5 minutes. Drain, reserving 1/2 cup liquid. Stir oats into reserved liquid; set raisins and oat mixture aside. In a large bowl, dissolve yeast in warm water. Stir in honey; let stand for 5 minutes. Add the eggs, milk powder, salt, cinnamon, whole wheat flour, 1 cup all-purpose flour and oat mixture. Beat on medium speed for 3 minutes. Stir in enough remaining all-purpose flour to form a firm dough. Stir in raisins (dough will be sticky). Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; shape into two loaves. Place in two 9-in. x 5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 40 minutes. Bake at 350° for 40-45 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).


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