- 2 cups warm water
- 1 teaspoon salt
- 3 tablespoons coconut oil, divided
- 2 tablespoons + 2 teaspoons sugar, divided
- 1 tablespoon yeast (or even quick-rise yeast)
- 1 tablespoon flax seed meal
- 1 1/2 cups old-fashioned rolled oats
- 4 cups all purpose flour
- 2 tablespoons cinnamon
- In the bottom of your bread pan, combine water, 2 tablespoons oil, 2 tablespoons sugar, and yeast. Top with flour, flax seed meal, oats, and craisins; then add salt. Set your bread machine for dough and press 'Start'.
- Allow the dough to go through the first rise and deflate cycle (roughly 30 minutes). Then empty dough out onto a floured surface, knead, and divide into two equal pieces.
- Roll out the first piece into a 7"x12" rectangle. Rub with 1 teaspoon coconut oil; sprinkle liberally with cinnamon/sugar mixture (1 tablespoon cinnamon + 1 teaspoon sugar per loaf). Roll the dough up jelly roll style and pinch seams closed. Repeat with second piece of dough.
- Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes (even less if you are using quick-rise yeast).
- Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 30 minutes, or until bottoms of the loaves sound hollow when tapped. Remove from pans, brush with butter or coconut oil, and allow to cool on a wire rack.
- Slice and enjoy!
|rolled out and brushed with coconut oil|
|after tasting the bread, I would definitely use more cinnamon than in this photo |
(I've updated the recipe to reflect this)
|rolling up jelly-roll style|
|pinch the seams closed|
|sitting in the greased pans|
|taking a "nap" under the warm, damp "blanket"|
|doubled in size and ready to bake|
|baked and brushed with coconut oil|