The Bread Genius

I was recently given a copy of Bread Illustrated and gave their recipe for an Oatmeal Raisin bread a go. This came out beautiful and tasted great. I made some modifications and adjusted to my taste by using cinnamon and sprout flour. I also found that the recipe calls for a bit too much yeast considering the proof time and reduced it. My adjusted recipe is included below. 300g Bread Flour 75g Sprouted Flour 225g Whole Milk 100g Rolled Oats100g Raisins 40g Light Brown Sugar4g Instant Dry Yeast 6g Salt 3g Powdered Cinnamon 45g Unsalted Butter Prepare the oats! Bring 75g of oats along with 150ml of water to a simmer for a few minutes. Just long enough for the water to the fully absorbed by the oats. Remove from the heat and let cool to at least 70F/20C. Prepare the wet ingredients! Fully melt the butter in a sauce pan. Remove from heat and add milk and brown sugar. Whisk these up until all the sugar is dissolved and the mixture is an even brown color. The mixture should be a

Ingredients 500g bread flour 7g dry activated yeast 5g salt 325g whole milk 50g honey 200g raisins 100g walnut pieces 5g cinnamon Egg wash Mix raisins and walnuts in by hand until evenly distributed through the dough. Mix flour, yeast, salt, milk, honey, and half of the cinnamon on low speed until combined and a dough forms (4minutes). Add the remaining cinnamon to the dough and mix on low speed speed. Dough should be moist and tacky, but not overly sticky.  Move dough to lightly oiled bowl, cover, and proof for 1 hour. Transfer dough onto lightly floured surface. Divide dough into 4 equal size pieces. Pre-shape into oblongs and rest covered for 20 minutes. Roll each of the oblongs out to at least 24 inches / 60 cm. Braid together as if it were a round challah. (will have a video on this later, but there are many available if you search “round challah”). Place the braided dough on parchment paper and place onto a baking sheet.  Brush liberally with egg