Whole Wheat Oat Raisin Bread Recipe – Traditional Sourdough Loaf

Last Updated on 6 months ago by Neha Deshmukh

Whole Wheat Oat Raisin Bread Recipe – Traditional Sourdough Loaf

Hey everyone! There’s just something so comforting about the smell of freshly baked bread, isn’t there? Especially when it’s a hearty, wholesome loaf like this Whole Wheat Oat Raisin Bread. I first made this recipe during a particularly cozy autumn, and it’s been a family favourite ever since. It’s a bit of a project, yes, but the incredible flavour and texture are so worth the effort. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average quick bread. We’re building flavour and texture with a traditional sourdough approach – a soaker, a biga, and a long, slow fermentation. It results in a loaf that’s wonderfully chewy, packed with goodness, and subtly sweet from the raisins and a hint of orange. Plus, the oats add a lovely nutty flavour and a beautiful rustic look. It’s perfect for breakfast, toast, or just enjoying with a cup of chai.

Ingredients

Here’s what you’ll need to create this delicious loaf:

• 1 ¼ cup + 1 tablespoon Whole wheat flour (approx. 180g)
• 4 tablespoons Oat bran (approx. 30g)
• 1 ½ tablespoons Flaxseed meal (approx. 15g)
• 1 teaspoon Salt (approx. 6g)
• ¾ cup + 2 tablespoons Water (approx. 190ml)
• 1 ½ cups Whole wheat flour (approx. 225g)
• ½ teaspoon Instant yeast (approx. 2g)
• ½ cup Water (approx. 120ml)
• 14 tablespoons Whole wheat flour (approx. 175g)
• ½ tablespoon Salt (approx. 3g)
• 2 ½ teaspoons Instant yeast (approx. 6g)
• 1 ½ tablespoons Honey (approx. 20ml)
• 1 tablespoon Olive oil (approx. 15ml)
• ½ cup Rolled oats (approx. 50g)
• ½ cup Raisins (approx. 75g)
• 1 ½ tablespoons Vital gluten (approx. 15g)
• 1 Orange juice (from approx. 1 medium orange)
• 1 teaspoon Orange zest

Ingredient Notes

Let’s talk about why we’re using these ingredients!

• Whole Wheat Flour: This is the star! It gives the bread a lovely nutty flavour and a fantastic texture. Plus, it’s packed with fibre and nutrients.
• Oat Bran: Adds a subtle sweetness and boosts the fibre content even further. It also helps create a softer crumb.
• Flaxseed Meal: Another nutritional powerhouse! It adds a slightly nutty flavour and helps bind the dough.
• Vital Gluten: This is key for whole wheat breads, which can sometimes be a little dense. Vital gluten helps develop the gluten structure, giving you a lighter, chewier loaf. Don’t skip it!
• Orange Juice & Zest: A little secret ingredient! The orange brightens up the flavour and adds a lovely aroma. It complements the raisins beautifully. You can also use lemon juice if you prefer.

Step-By-Step Instructions

Alright, let’s get down to baking!

1. Prepare the Soaker: In a bowl, combine all the soaker ingredients (1 ¼ cup + 1 tbsp whole wheat flour, oat bran, flaxseed meal, salt, and ¾ cup + 2 tbsp water). Mix well, cover, and let it rest at room temperature for 12-24 hours. This allows the flour to fully hydrate, developing flavour and a lovely texture.
2. Make the Biga: In a separate bowl, mix the biga ingredients (1 ½ cups whole wheat flour, ½ tsp instant yeast, ½ cup water) to form a dough. Knead for about 2 minutes until it comes together. Cover and refrigerate for 8 hours to 3 days. Before using, bring it to room temperature for 2 hours.
3. Soak the Oats & Raisins: While the biga is resting, soak the rolled oats in ½ cup warm water for 5 minutes. Also, boil the raisins in water for a few minutes, then drain and set aside. This plumps them up and makes them extra juicy.
4. Combine & Knead the Dough: In the bowl of a stand mixer (or a large bowl if kneading by hand), combine all the dough ingredients except the raisins. Knead for 8-10 minutes until the dough is smooth and elastic. Let it rest for 5 minutes, then knead for another minute.
5. Bulk Fermentation: Place the dough in a lightly oiled bowl, turning to coat. Cover and let it bulk ferment for 95 minutes, or until it has roughly doubled in size.
6. Add Raisins & Shape: Gently knead the soaked raisins into the dough. Shape the dough into a loaf and place it in a greased loaf pan. Sprinkle the top with the soaked oats, cover, and let it rise for 1 hour.
7. Bake: Preheat your oven to 425°F (220°C) with a broiler pan on the lower rack. Add boiling water to the broiler pan to create steam. Bake at 350°F (175°C) for 40 minutes, rotating the loaf halfway through.
8. Cool: Let the bread cool on a wire rack for 1-2 hours before slicing and enjoying. Patience is key here – it needs time to set!

Expert Tips

• Dough Consistency: The dough should be slightly sticky but manageable. If it’s too wet, add a tablespoon of flour at a time. If it’s too dry, add a teaspoon of water at a time.
• Fermentation Times: Fermentation times will vary depending on the temperature of your kitchen. Keep an eye on the dough, not the clock!
• Steam in the Oven: The steam is crucial for creating a crispy crust. If you don’t have a broiler pan, you can place a baking sheet on the lower rack and pour boiling water into it. Be careful!

Variations

• Vegan Adaptation: Substitute the honey with maple syrup or agave nectar.
• Gluten-Free Adaptation: This is tricky! Whole wheat is out, obviously. You’d need to experiment with a blend of gluten-free flours – brown rice flour, tapioca starch, and potato starch are good starting points. You’ll likely need to add a binder like xanthan gum. It won’t be exactly the same, but can still be delicious.
• Spice Level: Add a teaspoon of cinnamon or cardamom to the dough for a warming spice flavour. My grandmother always added a pinch of nutmeg!
• Festival Adaptations: This bread makes a wonderful gift during festivals like Diwali or Christmas. Wrap it in a beautiful cloth and tie it with a ribbon.

Serving Suggestions

This bread is amazing simply toasted with butter or jam. It’s also fantastic with a smear of cream cheese and a sprinkle of cinnamon. We love it with a hearty bowl of soup or alongside a cheese platter.

Storage Instructions

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze it. It will keep in the freezer for up to 2 months.

FAQs

• What is the purpose of the soaker in this recipe? The soaker helps to hydrate the flour, developing flavour and creating a softer crumb.
• Can I use a different type of flour besides whole wheat? You can experiment with other flours, but the texture and flavour will change. Bread flour would give a chewier texture, while all-purpose flour would result in a softer loaf.
• How do I know when the dough has proofed enough? Gently poke the dough with your finger. If the indentation slowly springs back, it’s ready to bake.
• What if I don’t have a broiler pan for creating steam? You can use a baking sheet and pour boiling water into it. Just be careful!
• Can this bread be frozen, and if so, for how long? Yes! Slice the bread and freeze it for up to 2 months.
• What is vital gluten and why is it used in this recipe? Vital gluten is the protein found in wheat that gives dough its elasticity. It’s added to whole wheat breads to help improve the texture and create a lighter loaf.

Enjoy baking, and let me know how your loaf turns out! Happy baking!