Combine boiling water, oats, butter, brown sugar, salt and treacle. Allow to cool.
Stir 100ml warm water and 1 teaspoon caster sugar until sugar is dissolved. Sprinkle yeast over this mixture, and allow to proof while oats are cooling.
Add remaining warm water to the cooled oat mixture. Stir in yeast. Begin stirring in flour a little at a time until it begins to get hard to stir. Dredge raisins in flour, and mix with cinnamon; mix into the dough. Turn onto a lightly floured surface, and knead in enough flour to make a soft but not sticky dough. Cover. Let rise for 1 to 2 hours in a warm place, or until dough doubles in size.
Divide dough into 5 parts. Shape loaves, and place into greased 23x13cm (9x5 in) loaf tins.
Bake in a preheated 190 C / Gas mark 5 oven for 20 minutes. Reduce heat to 180 C / Gas mark 4, and bake an additional 20 minutes. Cool on wire racks.
Altered ingredient amounts.
I cut this recipe down to 1/3 (20 servings) to make it in my bread machine on the dough setting. I waited until the second punch down to add the sultanas. My yield was two small loaves - one for my family and one to give away as a hosting gift. The flavour was good (I added more sultanas), and of course, with the oats the texture was so soft. It definately satisfied my craving! - 14 Jul 2008
A little too dense and heavy for my taste. - 14 Jul 2008