I recently made a loaf of farm style white with cardamom that had an unbelievable crumb and moisture. I over did it with the cardamom but it tasted great toasted with butter and cinnamon sugar.
I decided the texture would be great for cinnamon raisin bread. However, I want to ad some oatmeal to it. This is how I plan to modify the recipe below:
Add 4 cups of soaked raisins
Substitute 4T of cinnamon for the cardamom
Add 300 g (dry weight) of soaked oatmeal
Reduce flour by XXX grams??
How much flour should I remove? Any other modifications required?
Below is the recipe I intend to use.
4 c boiling water
1-2/3 c instant nonfat milk
4 T butter
1 T salt
1 c sugar
1/2 c warm water
2 T yeast
Pinch of sugar
10 Cardamom pods (I used 1.5 tsp)
12 c AP flour
When I sub oatmeal, and I do it a lot in sandwich bread, I got by volume not weight. That is just how I make my sandwich bread. And I sub one to one flour to rolled oats. So in my sandwich bread, I add 2 c of oatmeal and 14 c flour instead of 16 c flour. I suppose you could weigh a c of flour and a c of oatmeal and go from there.
This is from way back when I was trying oatmeal bread, large flake organic oats.
Fist time I milled the oats, couldn't tell the oats were in the bread, next time I soaked the oats, again not much.
Third time I used rhe oats as is, this did give a little texrure but not much flavour, I used 3 cups oats swapped for 3 cups flour.
BTW you know that yeast and cinnamon do not like each other in dough. ;-))) qahtan
Qahtan, your oatmeal bread has become our favourite sandwich bread - I think I've made it more times than any other recipe! Thank you again.
L_M
Good. I am glad you enjoy it..... thank you.
The worst part of my recipes is now I had a computer problem and have lost a lot of my photo's and recipes so now it's more or less start over or what I can remember... never mind...... qahtan
I made it without the oatmeal but will add it next time.
Yes, I did hear cinnamon and yeast don;t work well together although it did rise after a while.
Loves came out with great texture and crumb...taste was a little flat. I though it would have been more since I let it sit overnight in the refrigerator then let it proof on the counter for 4 hours.