In the quest to develop my baking skills, I’ve spent many an afternoon covered in flour, splattering dough all over the kitchen cupboards in an attempt to be all sophisticated and master the art of making bread. And yes, it is an art. One which I am yet to perfect, especially in terms of presentation and also in terms of getting that light, fluffy bread packed with flavour. But I’m slowly getting there…
With this recipe, please make sure you use bread flour, it is crucial to it’s success and also make sure your dry yeast is relatively fresh, you don’t want the container that’s been hiding out the back of the fridge.
This bread was the best straight from the oven – as most homemade breads don’t store too well that long, it’s important to get stuck into it ASAP- not that I’d have to tell you twice, I’m sure.
- 2 1/4 cups buttermilk
- 2 tablespoon butter
- 1 egg ( beaten )
- 1/2 cup packed brown sugar
- 1 1/4 teaspoon salt
- 2 1/4 teaspoon instant yeast
- 1/2 teaspoon cinnamon
- 1 1/4 cups rolled oats
- 1 1/2 cups whole wheat flour
- 2 cups bread flour
- 1 cup raisins
- 1/2 cup sugar
- 1 1/2 tsp cinnamon
- 3 tbsp butter, melted
- Add the buttermilk to a saucepan and heat just to a scald. If the buttermilk curdles thats OK. Pour into a large bowl. Add in brown sugar, salt and butter. Mix till well blended and cool down.
- Add in beaten egg. Add in rolled oats, whole wheat flour, cinnamon and yeast. Mix for a few minutes till well mixed. Allow to rest uncovered for 10 minutes.
- Start to add in bread flour. When it becomes to hard to mix, pour out onto a flat surface and continue slowly adding more flour. Knead for 8 minutes till the dough become smooth and elastic. Allow to rest again for 5 minutes.
- Knead in raisins. Add a little oil into a bowl and flip dough few times to lightly coat all sides. Cover with plastic wrap and allow to rest till double in bulk; about 1 hour.
- Cut in half. Take one piece of dough and roll out to a 16 x 7 rectangle. In a small bowl combine the sugar and cinnamon. Brush half of the melted butter onto the dough. And sprinkle half the sugar cinnamon mixture on op of the butter.
- Roll the dough like a jelly roll and pinch the seam closed. Place onto a piece of parchment paper that is sprinkles with cornmeal. Repeat other piece.
- Cover with plastic wrap and allow to double in bulk, about 1 hour. After that, take a wooden spoon and press down the middle of the dough. All the way to the bottom of the dough. Cover with plastic wrap again and allow to rest for 15 minutes.
- Now, place into a preheated 375 degree oven with a baking stone and a cast iron pan to create steam. To create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven.
- Once you place the breads onto the baking stone pour about a cup of boiling water into the hot pan and close the door. Bake for 30 -35 minutes or till golden brown. You can allow to cool on a wire rack or brush some more butter on the sides of the bread and sprinkle some more sugar and cinnamon. Then allow to cool on a wire rack.