Oatmeal Raisin Bread

Why this recipe works This bread, flavored with oatmeal, sweet raisins, and just a touch of brown sugar, is like a bowl of oatmeal in bread form. It’s great toasted up for breakfast or perfect with coffee for an afternoon snack. Mixing the oatmeal into the dough toward the end of kneading proved the perfect way to incorporate it without creating big clumps of oats. The loaf tasted good, but we thought it needed even more oat flavor, so we tried incorporating oat flour into the dough in addition to the meal. This didn’t cut it; the loaf tasted no more oaty, and the crumb became dry and crumbly. We found instead that replacing ½ cup of the bread flour with whole-wheat flour complemented the earthy flavor of the oats and ensured that the crumb stayed light and moist. And to give the loaf a hint of what’s within, we misted it with water and then rolled it in oats before transferring it to the pan. Misting the oat-rolled loaf in water once again before baking contributed to an appealingly crunchy, golden brown top. Do not substitute quick or instant oats in this recipe. The test kitchen’s preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, increase the shaped rising time by 20 to 30 minutes and start checking for doneness 10 minutes earlier than advised in the recipe.

MAKES: 1 loaf

RISING TIME: 2 to 3 hours

BAKING TIME: 45 minutes

TOTAL TIME: 4 to 5 hours, plus 3 hours cooling time

KEY EQUIPMENT: small saucepan, 8½ by 4½-inch loaf pan, rimmed baking sheet, water-filled spray bottle, instant-read thermometer

INGREDIENTS:

• 1¼ cups (3¾ ounces) old-fashioned rolled oats
• ¾ cup (6 ounces) water, room temperature
• 2 cups (11 ounces) bread flour
• ½ cup (2¾ ounces) whole-wheat flour
• 2 teaspoons instant or rapid-rise yeast
• 1½ teaspoons salt
• 1 cup (8 ounces) whole milk, room temperature
• 3 tablespoons unsalted butter, melted
• 2 tablespoons packed brown sugar
• ½ cup raisins

INSTRUCTIONS:

1. Bring ¾ cup oats and water to a simmer in a small saucepan over medium heat. Cook, stirring occasionally, until the oats are softened and the water is completely absorbed, about 2 minutes. Set aside to cool.
2. In the bowl of a stand mixer, whisk together bread flour, whole-wheat flour, yeast, and salt.
3. In a 4-cup liquid measuring cup, whisk together milk, melted butter, and sugar until the sugar has dissolved. Using the dough hook on low speed, slowly add the milk mixture to the flour mixture and mix until a cohesive dough starts to form and no dry flour remains, about 2 minutes. Scrape down the bowl as needed.
4. Increase the speed to medium-low and knead the dough until it is smooth, elastic, and clears the sides of the bowl, about 6 minutes. Reduce the speed to low and slowly add raisins, then slowly add the cooked oatmeal, 2 tablespoons at a time, and mix until mostly incorporated, about 3 minutes.
5. Transfer the dough to a lightly floured counter and knead it with lightly floured hands until the oatmeal and raisins are evenly distributed and the dough forms a smooth, round ball, about 30 seconds. Place the dough seam side down in a lightly greased large bowl or container, cover tightly with plastic wrap, and let it rise until doubled in size, for 1½ to 2 hours.
6. Grease an 8½ by 4½-inch loaf pan and spread the remaining ½ cup oats on a rimmed baking sheet. Press down on the dough to deflate it and turn it out onto the lightly floured counter with the side that was against the bowl facing up. Press and stretch the dough into an 8 by 6-inch rectangle, with the long side parallel to the counter edge.
7. Roll the dough away from you into a firm cylinder, keeping the roll taut by tucking it under itself as you go. Pinch the seam closed. Mist the loaf with water on all sides and roll it in the oats, pressing gently to adhere. Place the loaf seam side down in the prepared pan, pressing the dough gently into the corners.
8. Cover loosely with greased plastic and let it rise until the loaf reaches 1 inch above the lip of the pan and the dough springs back minimally when gently poked with your knuckle, for 30 minutes to 1 hour.
9. Adjust the oven rack to the lower-middle position and preheat the oven to 350 degrees Fahrenheit. Mist the loaf with water and bake it until golden brown and the loaf registers 205 to 210 degrees, for 45 to 50 minutes, rotating the pan halfway through baking. Let the loaf cool in the pan for 15 minutes. Then, remove the loaf from the pan and let it cool completely on a wire rack, for about 3 hours, before serving.