High Altitude Cinnamon Raisin Oatmeal Bread (No Knead)
This oatmeal bread is an easy, no knead bread recipe, sweetened with honey and cinnamon and full of plump raisins. It's great for toast, but can also be made without the raisins for sandwiches.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- 1 cup old fashioned rolled oats
- ½ cup raisins, optional
- 3 tbsp honey or pure maple syrup
- 1 cup boiling water
- 1 ¼ - 1 ¾ cups lukewarm water
- 2 ¼ cups (10.5 oz) bread flour, fluffed, spooned and leveled
- 1 cup (5.2 oz) whole wheat flour (preferably stone ground), fluffed, spooned and leveled
- 1 tsp ground cinnamon
- 1 ¼ tsp instant or rapid rise yeast (not the whole packet)
- 1 ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tbsp milk, for brushing over the bread before baking
Instructions
Make and Rise the Dough
- In a saucepan, bring one cup of water to a boil. Remove from the heat, and stir in the oats, raisins and honey/maple syrup. Let stand for 10 minutes for the oats and raisins to soften, then scrape the mixture into a large bowl.
- Stir in 1 1/4 cups of the lukewarm water.
- In a separate bowl, whisk together the bread flour, wheat flour, cinnamon, yeast and salt. Add the flour mixture to the oat mixture, and stir together into a sticky, moist dough. Only add the remaining 1/2 cup of lukewarm water if needed to bring the dough together, but you may not use all the water. If you make this bread without the raisins, you will likely need a little less water.
- Cover the bowl tightly with plastic wrap, then set in a warm place to rise until the dough is doubled in size, about 75-90 minutes.
Shape the Dough and Rise Again
- If using a non-stick bread loaf pan, like the USA Bakeware pans, just brush the inside of the pan with softened butter. If your pan is not non-stick, use non-stick baking spray.
- Use a spatula to scrape down the sides of the bowl, which will cause the dough to deflate. Then, you can simply scrape the dough into your prepared loaf pan and smooth out the top. Or you can dump it out onto a floured surface, flour the top of the dough, and roll it up into a log. Then place the log of dough, seam-side down, into the prepared pan.
- Set the pan in a warm place for the dough to rise a second time. If using the USA Bakeware 1-lb Bread Loaf Pan, let the dough rise until it's puffed above the top edge of the pan by about 2 inches. This is the pan I used, and its dimensions are 8.5 x 4.5 x 2.75.
- You can also use the USA Small Pullman Loaf Pan, with dimensions of 4"D x 4"W x 9"H, if you want a tall, straight-sided loaf of bread without the "muffin top". With this pan, let the dough rise just to the top edge of the pan, but not puffing over the edge. Your baked bread will be shaped more like this rye bread if you use the pullman pan.
Bake the Bread
- Preheat the oven to 375 F, and position a rack in the center of the oven.
- Use a pastry brush to gently brush the milk over the top of the dough.
- Bake the bread for about 45-55 minutes, until a digital instant read thermometer inserted into the center of the bread reads 195F.
- Turn the bread out onto a cooling rack, and cool for at least 30 minutes before slicing with a sharp, serrated bread knife.
Notes
After the bread cools, store slices in an airtight container at room temperature for up to 3-5 days, or in the freezer for up to 3-6 months.
This bread is a little dense and hearty, and is fantastic toasted and buttered. If you want to make oatmeal sandwich bread, I recommend leaving out the raisins.
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