Oatmeal Raisin Bread

3 3/4 c bread flour, divided
1/2 c oat flour
1 c warm water (100-110 degrees)
1 package dry yeast (2 1/4 tsp)
1/2 c regular oats
3/4 c boiling water
1 c raisins
3 Tbsp honey
1/2 tsp ground cinnamon
2 Tbsp barley flour
2 tsp salt
1 tsp cider vinegar

Combine 3/4 c bread flour, warm water and yeast in a large bowl; stir well with a whisk. Cover, let stand at room temperature for 1 hour.

Combine oats and boiling water in a small bowl; stir in raisins, honey and cinnamon. Set aside to cool. Add 2 1/2 c bread flour, oat and barley flours, salt and vinegar to yeast mixture. Add oats mixture and stir until a soft dough forms (dough will feel tacky).

Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 10 minutes). Add enough remaining bread flour, 1 Tbsp at a time, to prevent dough from sticking to hands.

Shape into 2 9" oval loaves. Make 3 parallel cute 1/4" deep across the top of each loaf using a sharp knife. Place loaves on a baking sheet coated with cooking spray. Spray tops of loaves with cooking spray. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in size.

Uncover dough and bake in a 375 degree oven for 30 minutes or until loaves sound hollow when tapped. Remove from baking sheet; cool on wire rack.

NOTES
From Cooking Light.
Untried.