100% Whole Wheat Bread with Oatmeal and Raisins

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When I used to shop for bread, I would always look for the label 100% whole wheat. Nowadays I am not buying bread from outside and making it at home. One of my New Year resolutions is to bake my entire bread at home. Till now I have made bread with 75% whole wheat and the remaining part being bread flour. Last week I borrowed a book from library “Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor “. I like his book as it is extremely simple and easy to follow. While going through the book, I saw oatmeal bran broom bread. I thought, why wait I must try it immediately.
When I read the recipe, it asked for only ¼ cup of oat bran, at which I thought why don’t  I  add some rolled oats. As I am making bread with 100% whole wheat, and being skeptical about of its reception in my house, I decided to enhance the taste with some old faithful raisins. It turned out be a wonderful idea. My hubby and little one favor this bread over John’s easy yeast bread from King Arthur. I used Traditional Whole Wheat Flour; if you want you can try with white whole wheat flour. I am in search for this product and has made two three rounds in all the usual grocery store, looks like they are not stocking it. 
I was intending to make oatmeal broom bread with raisins, but I changed the recipe and used soaked rolled oatmeal, raisins, and orange juice (tip that I got from King Arthur flour to reduce to bitterness of whole wheat). My dough turned out to be very soggy and I ended up adding additional flour and the result was a major makeover of the original recipe. This is healthy bread, as it contains honey, flax seed meal, whole wheat flour, oatmeal, oat bran and olive oil. 
The bread turned out to very delicious by itself, but you can lather some butter and toast it and spread some of your favorite jam or peanut butter. It is a wonderful breakfast or afternoon snack and guilt free.
My next adventure will be sourdough, for that I need to gather some courage. Sometime in the near future, I will try my best to fulfill that challenge. Here goes the recipe.
One year ago: Trinidad  doubles from my kitchen

Print recipe from here

What you need

For the Soaker:

Whole wheat flour: 1 1/3 cup+ 1 tablespoon/ 184g
Oat bran: 4 tablespoon/ 28g
Flaxseed meal: 1 1/2 tablespoon/14 g
Salt: 1 teaspoon/4g
Water: 3/4 cup + 2 tablespoon/198g

For Biga (Pre-fermented Dough):

Whole wheat flour 1 3/4 cups/227g
Instant yeast 1/4 teaspoon/1g
Water, at room temperature 3/4 cup/170g

Dough :

All of the Soaker
All of the Biga
Whole wheat flour: 14 tablespoons/114g
Salt : 1/2 tablespoon/5g
Instant yeast: 2 1/4 teaspoon/ 7g
Honey: 1 ½ tablespoon
Olive oil: 1 tablespoon/14g
Rolled oats: 1/2cup/68g
Raisins: ¾ cup/79g
Vital gluten: 1 ¼ tablespoon / 14 g
Orange juice: Juice of one orange
Orange zest: 1 teaspoon
Rolled oats, for topping (optional)

How I made
Mix the soaker ingredients until evenly hydrated. Cover and leave at room temperature for 12 to 24 hours.

Biga (Pre-fermented Dough):
Mix the biga ingredients until a shaggy ball of dough is formed. Knead the biga for about 2 minutes or until the ingredients are evenly distributed.
Place the biga in a bowl and cover. Refrigerate for at least 8 hours and up to 3 days. Let the biga sit at room temperature for about 2 hours before using in the final dough.

Final Dough:
Soak Rolled oats in ¼ cup warm water and set aside 5 minutes before making dough.
In a small sauce pot add raisins and water just enough to cover them and bring to boil. Drain them in kitchen tissue and set aside. 

In a bowl of kitchen aid mixer fitted paddle attachment, add all of the ingredients for dough except raisins and mixed until evenly incorporated for about 8 to 10 minutes. Add extra flour if needed, Then rest for 5 minutes and again knead for 1 minute to strengthen the gluten. The dough should form soft and tacky not sticky. Form the dough into ball. 
Transfer the dough ball into a well oil bowl and set aside for bulk ferment for about 95 minutes or until 1 ½ times its size.
In a lightly floured surface transfer the dough and incorporate the raisins into them. Then shape them into a loaf. And transfer to a greased 8 1/2 x 4 1/2 loaf pan for second rise. Mist the top of the dough with oil and sprinkle rolled oats and cover loosely with plastic wrap and set aside. It took about one hour to second rise or until it about 1 ½ times of original size. 

By the end of second rise, preheat the oven to 425 F. Keep an empty broiler pan in the lower rack of oven. Add boiling hot water into the broiler pan when you are ready to bake the bread. (This will create steam, necessary to make the thick crust). 
When the dough is read to bake, reduce the oven temperature to 350 F and bake for about 40 minutes or until the center become golden brown, and make a hollow sound when thumped in the bottom. If using instant thermometer, when it is done bread should register 185-190 F. Rotate the loaf pan at 180 degrees in between around 20 minutes of baking.
When the loaf is finished baking, remove them immediately from the pans and cool on rack for at least 1 hour, preferably 2 hours, before slicing and serving.
Serve in thin slices with butter and  Jam. 

Preparation time: overnight for soaker and biga+ 4 hours
Yield: 1 loaf
Verdict: Delicious
Will you make it again: Yes I will

I am sending this delicious bread to  Bread baking day#35 ; Bread with dry fruits hosted by Taste of  Pearl city originally started by Zorra of Kochtopf.

Bread Baking Day #35 - Bread with dry fruits (last day of submission January 1st 2011)  
Cooking with  whole foods: Oats hosted by Priya originally started by  Kiran of Sumadhura .
Also going to Hearth and soul blog hop: vol 27 hosted by Frugality and Crunchiness with Christy.

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  1. says

    Nice resolution and really a healthy choice dear:) I am not good at making whole wheat bread:) Bread seems so nutritious and delicious Swathi. Bookmarking yours now!

  2. says

    Your bread always looks so wonderful! I should start making bread more often at home…there’s nothing better than homemade bread! :)

  3. says

    I have never baked bread in my life as it is easily available everywhere .But u inspire to bake bread .I love your step by step pics and instructions.U make baking bread sound so easy

  4. says

    Swathi-What a gorgeous and healthy bread. Love the raisins in it.
    Thank you for the step-by-step photo directions too.
    I could eat this kind of bread every day, and never get tired of it!

  5. says

    Looks healthy and tasty! Thats great that you are making all your own breads!
    The other day I wanted to make a french bread but got to nervous and just bought one.
    Im sure your sourdough will be delicious though!

  6. says

    this looks really healthy and fresh! For myself – I’m the onnly one around that eats bread with raisin – so no point in baking a loaf just for myself. I usually buy them out at a supermarket instead. Lazy me eh??

    have a lovely day!
    jen @ http://www.passion4food.ca

  7. says

    You made some great changes Swathi! It looks perfectly delicious! You should be real proud of baking all of your own bread – that is really great!

  8. says

    Your bread looks amazing! I can just imagine the wonderful smell filling up your kitchen while it is baking. Heavenly! Thank you for sharing this w/ the hearth and soul hop this week 😀