Multigrain Raisin Bread

Name: Multigrain Raisin Bread
Ingredients: 2 cups raisins; 1-1/2 cups water; 1/2 cup old-fashioned oats; 1 tablespoon active dry yeast; 1-1/4 cups warm water (110° to 115°); 1/4 cup honey; 2 eggs; 3/4 cup nonfat dry milk powder; 2 teaspoons salt; 1-1/2 teaspoons ground cinnamon; 2 cups whole wheat flour; 3 to 3-1/2 cups all-purpose flour

12 ingredients

5 steps

Ingredients

2 cups raisins
1-1/2 cups water
1/2 cup old-fashioned oats
1 tablespoon active dry yeast
1-1/4 cups warm water (110° to 115°)
1/4 cup honey
2 eggs
3/4 cup nonfat dry milk powder
2 teaspoons salt
1-1/2 teaspoons ground cinnamon
2 cups whole wheat flour
3 to 3-1/2 cups all-purpose flour

Directions

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.
2

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).
3

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.
4

Punch dough down. Turn onto a lightly floured surface; shape into two loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 40 minutes.
5

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.