Vegan Cinnamon Raisin Bread

    Last night I made an incredibly delicious treat that has been occupying my mouth all morning: Cinnamon Raisin bread! When I worked at Panera I had a bread card that all employees received so we could get a free loaf of bread every week (I also had a 65% discount), so needless to say, I ate a lot of bread. One of my more popular loaf purchases was the Cinnamon Raisin Bread because it is AMAZING. Since then I haven't had any and it probably has stuff in it that I am no longer eating anyway-so I decided to make my own.
     My recipe is actually an adaption of a recipe that was adapted from another recipe-this poor little raisin bread recipe is either getting very beat up or is receiving a much needed makeover. If you are interested in checking out this recipe in it's original form you can do the backtracking yourself. I got my recipe here.

Vegan Oatmeal-Wheat Cinnamon Raisin Bread

Ingredients:

1 1/2 cup warm water

2 tablespoons molasses (I used Blackstrap because that is what I had, but any kind would work)

1 tablespoon applesauce

1 cup whole wheat flour

2 cups oat flour (blend 3 cups of oats)

3/4 cups oats

1 teaspoon salt

2 tablespoon wheat germ (I used raw wheat germ or you can use bran)

1/2 cup raisins

1 tablespoon active dry yeast

Swirl:

1/4 cup brown sugar 

2 teaspoons ground cinnamon

Directions:

Mix all the ingredients together in a large bowl (except for the brown sugar and cinnamon). Put it onto a floured surface and roll out flat (it might be sticky at first so just add some flour). Roll it out according to the length of your bread pan. Now take the cinnamon and sugar and cover the surface of the rolled out dough. Once it is covered start rolling up the dough (make sure it's fairly tight). Pinch the ends and put it into a greased bread pan. Bake at 350 until it's hard when tapped. Take out and let cool-don't wait too long to have your first bite though, it's fantastic when it's hot!