Jasper Raisin Toast

I made this toast for the first time last weekend. When I told Mike what it was his reaction was just what I expected.

“I know they called me Jasper Raisin Toast when I was little but I don’t think I actually like raisins in my toast.”

No surprise, most of my new recipes are met with this kind of excitement. It almost never goes to waste either. This was no exception. We prefer it toasted with extra butter and maybe a little bit of honey.

This a hearty bread with oats, molasses, cinnamon and raisins. It is super easy to make and mostly involves waiting for the dough to rest or rise. The active working time is quite minimal. It’s become a new farm favorite breakfast toast.

“This is actually pretty good mama.”-according to my 3 year old.

Jasper Raisin Toast
Print Recipe
Perfect not too sweet toasting bread for breakfast.
Servings
1 loaf
Servings
1 loaf
Jasper Raisin Toast
Print Recipe
Perfect not too sweet toasting bread for breakfast.
Servings
1 loaf
Servings
1 loaf
Ingredients
  • 2 cup Boiling Water
  • 1/2 cup Old Fashioned Oats
  • 2 1/2 tsp. Dry Yeast
  • 1 cup All-purpose Flour
  • 2 tsp. Kosher Salt
  • 2 tbsp. Butter melted
  • 1/4 cup Molasses
  • 2 - 2 1/2 cup Whole Wheat flour
  • 1 1/2 tsp. Cinnamon
  • 1/2 - 1 cup Raisins depending on how much you prefer
  • Cinnamon and sugar optional
Servings: loaf
Instructions
  1. Place the oats in your bread bowl and carefully pour the boiling water over them. Allow this to sit until it reaches room temperature or just above.
  2. Stir in the yeast and all-purpose flour. Cover the bowl and let this rise until it doubles.
  3. Once doubled add the remaining ingredients and knead for 5 minutes. Form into a round and place the dough back into the bowl. Cover the bowl and let the dough rise until it doubles.
  4. Turn the dough out onto your counter and form into a loaf. This can be baked as a free form loaf on a pan with parchment paper or in a greased bread pan. If you wish to sprinkle with cinnamon and sugar do so now.
  5. Cover the loaf lightly and let it rise for the last time.
  6. Once risen bake at 350 degrees for 40 minutes or until the loaf sounds hollow when tapped.
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