Home > Recipes > Toasted Oat Raisin Loaves

Toasted Oat Raisin Loaves Recipe

Toasting the oats before preparing the dough gives these lovely loaves wonderful flavor and color. —Penny Kessler, Festus, Missouri

[X]

Rate Toasted Oat Raisin Loaves Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Toasted Oat Raisin Loaves Recipe

Prep: 40 min. + rising Bake: 40 min.

Yield: 32 Servings

40 40 80

Ingredients

2 cups quick-cooking oats
6 to 6-1/2 cups all-purpose flour
1/4 cup packed brown sugar
3 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
1-3/4 cups warm milk (120° to 130°)
1/4 cup butter, softened
1/4 cup honey
2 eggs, beaten
1 cup raisins
1 cup chopped walnuts
1 egg yolk
1 teaspoon cold water

Directions

In a large skillet, cook and stir oats over medium-low heat for 10 minutes or until lightly toasted. In a large bowl, combine oats, 3 cups flour, brown sugar, yeast and salt. Beat in the milk, butter, honey and eggs until smooth. Stir in raisins, nuts and enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down and divide in half. Shape into two loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
In a small bowl, whisk the egg yolk and cold water; brush over loaves. With a very sharp knife, make three shallow cuts across the top of each loaf. Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Editor's Note: Bread may also be shaped into two round loaves and baked on two greased baking sheets. Yield: 2 loaves.

Editor's Note: Bread may also be shaped into two round loaves and baked on two greased baking sheets.

Nutritional Facts 1 serving (1 slice) equals 184 calories, 5 g fat (2 g saturated fat), 26 mg cholesterol, 27 mg sodium, 30 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Toasted Oat Raisin Loaves in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p50