Instructions: Lightly spoon bread and oat flours into dry measuring cups; level with a knife.

Combine 3/4 cup bread flour, warm water, and yeast in a large bowl; stir well with a whisk. Cover and let stand at room temperature 1 hour.

Combine oats and boiling water in a small bowl. Stir in raisins, honey, and cinnamon; cool. Set aside.

Add 2 1/2 cups bread flour, oat flour, barley flour, salt and vinegar to yeast mixture. Add oatmeal mixture; stir until a soft dough forms (dough will feel tacky). Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining bread flour, 1 tbsp at a time, to prevent dough from sticking to hands. Shape into 2 (9-inch) oval loaves. Make 3 parallel cuts 1/4-inch deep across tops of loaves on a baking sheet coated with cooking spray. Spray tops with cooking spray. Cover and let rise in a warm place (85 F), free from drafts, 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Preheat oven to 375 F.

Uncover dough. Bake at 375 for 30 minutes or until the loaves sound hollow when tapped. Remove from baking sheet; cool on a wire rack.

Description: "Raisins, honey, and a touch of cinnamon make this light-textured bread a perfect choice for breakfast."

Yield: "2 loaves"

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