1 cup brown sugar
1 cup cider vinegar
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
2 eggs
2 teaspoons baking soda
1 cup rolled oats
3/4 cup raisins
1 1/2 teaspoons orange zest
1 1/2 teaspoons ground cinnamon
1/2 teaspoon black pepper
1 teaspoon salt
1/2 cup brewed coffee
2 teaspoons vanilla extract
3 tablespoons butter, melted
1 cup finely chopped walnuts
In a small bowl, mix brown sugar, vinegar, oil, and vanilla extract. Preserves with rolled oats and raisins.
Heat oven to 350 degrees F (175 degrees C).
In a large bowl, whisk together egg, vinegar, peanut butter, raisins, orange zest, bread crumbs, yeast, butter, oats, raisins, orange rind, and cinnamon. Mix well.
Transfer yeast mixture into the wet ingredients. Mix dry ingredients with a wooden spoon, and knead dough lightly.
Place rolled oats and raisins on a large baking sheet, and cover with parchment paper.
In a small bowl, mix chopped walnuts and poured sugar mixture. Cover with parchment paper, and let rise in a warm place until doubled in size, about 1 hour.
Deflate yeast and place in a warm place to begin a second rise. Roll the rolled oats and raisins out into a rectangle