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In a large mixing bowl, combine the boiling water, oats, granulated sugar, 1 tablespoon vegetable oil spread and salt. Stir until spread is melted. Cover and let stand about 45 minutes or until cooled to room temperature. In a small bowl, combine warm water and yeast; stir until yeast is dissolved. Stir into oatmeal mixture along with whole-wheat flour. Using a wooden spoon, stir in as much of the all-purpose flour as you can.
Turn dough out onto a floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Lightly grease two 8-by-4-inch loaf pans; set aside. Stir together brown sugar, flaxmeal and cinnamon; set aside.
Roll each portion of the dough into a 12-by-8-inch rectangle. Spread 1 tablespoon of the remaining vegetable oil spread over each dough rectangle. Evenly sprinkle with cinnamon-sugar filling and raisins, leaving a 1-inch space on one of the short sides. Roll up each rectangle starting from the short side opposite the space. Pinch dough to seal seams. Pinch together open ends to enclose the filling. Place each roll, seam-side down, in a prepared pan. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
Preheat oven to 350°F. Bake loaves for 25 to 35 minutes or until tops are golden brown and loaves sound hollow when lightly tapped. Remove from pans and cool completely on wire racks.