1. Mix ingredients all together on low speed for 5 minutes, then on medium for 7 minutes. (Desired dough temperature is 80ºF. Do not over mix.)
  2. Bulk ferment for 1 hour 40 minutes; fold after 1 hour.
  3. Remove 5 pounds of dough; set aside to bulk proof.
  4. Add raisins to remaining 6 pounds of dough; mix for 3 minutes on low speed.


  1. Scale dough with raisins into 26-ounce pieces.
  2. Scale plain dough for wrapping into 5-ounce pieces.
  3. Bench rest all for 30 minutes.
  4. Shape raisin dough into batards and wrap each with plain dough. Roll in rolled oats and proof in rattan baskets for 60 to 70 minutes at 95ºF.
  5. Bake at 395ºF with steam for 35 to 40 minutes.

* See recipe

Nutrition Facts Per Serving

(Calories from Fat %); ( );

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5. A ¼ cup serving of raisins provides 6% of the daily value for potassium.