Preperation

You will need a bowl for mixing the ingredients, an oven safe baking tray (optional), a bread tin and a food processor if rolled oats are used.

Add the wet ingredients into a bowl before adding the dry ingredients. Whisk ingredients until everything dissolves in the water and everything is well combined.

Kneading

The dough will be sticky. I recommend using the slap-and-fold kneading method.

Take your dough out of the bowl and start kneading it for a few minutes until the dough starts to gain some strength and will stretch, rather than tear. Then squeeze and drain the raisins before mixing them into the dough and continue kneading.

Now the dough has some more strength the normal kneading method should be possible. The total kneading time should be at around 5 minutes and.

Bulk Fermentation - First Rise

Place the dough ball in a container and let it rest for 45 minutes to 1.5 hours depending on the room temperature of the dough and the room. The dough should double in size.

Bulk Fermentation - Second Rise (optional)

Dust the top of your dough and countertop with flour and place it on the counter-top smooth side down. Perform a couple of folds to degas the dough and rebuild some tension in the dough. Place the dough ball in a container and let it rest for 45 minutes to 1.5 hours depending on the room temperature of the dough and the room. The dough should double in size.

Final Shaping

Take the dough ball flatten it slightly, smooth side down. Take the dough ball, fold it back into a ball. You should end up with a dough ball that has some good tension again. Lightly flower the dough ball, cover it up and let it rest for 15-20 minutes.

After the rest stretch the dough into a rectangle (the size of your loaf tin) and fold-and-tuck the dough into a loaf shape. Place the dough in the bread tin and let it rise for the 45 or so minutes.

As an additional step in this bread you can roll it around in "rolled oats" for a nice finish.

Baking

The oven should be preheated on 200 degrees Celsius with a small oven safe tray filled with water in order to create stream. Score the bread with a knife to make sure the bread will rise upwards.

Bake the bread for around 35 minutes.