2 c. boiling water
1 c. oatmeal
1/4 c. warm water
2 tsp. honey
2 Tbsp. dry yeast (2 pkg.)
1/2 c. brown sugar
1 tsp. salt
2 Tbsp. butter
1 c. whole wheat flour
5 c. all-purpose flour
This bread has a very nice flavor; the oatmeal and honey notes shine through without being overpowering. It's become "our daily bread." Particularly nice as toast for breakfast.
My mom says: "What great bread!" (Which is something, coming from somebody who's made the family bread for years &ndash; and 200 loaves for the Church Faire every year for more than a decade...)
In a large bowl, combine oatmeal and boiling water. Set aside.
To a small bowl, add warm water - test it on your wrist. It should be no warmer than a baby's bottle. Any hotter and your yeast won't do its trick! Add the yeast and the honey to the warm water. Set aside 5-10 min.
While you're waiting, add the butter to the oatmeal. The residual heat should melt it right in. Add brown sugar and salt to oatmeal. Before you add the yeast mixture, test that the bottom of the bowl is not too hot. (You'll kill the yeast and end up with flatbreads.) If it is too hot, add an ice cube or two to cool it down.
Once the oatmeal mixture is cool enough, add the yeast mixture to it. Then start working in the flour. (My oldest son prefers this bread with all white flour and no wheat flour. The more wheat flour you add, the denser your bread will end up.) Add enough flour to create a smooth elastic dough, not so sticky as to get your fingers all gooey.
Oil a large bowl, or spray it with nonstick. Transfer the dough to the oiled bowl. Flip it upside down. (So the top of your resting dough is now shiny with oil.) Cover the bowl (a clean dishtowel will do the trick) and set aside in a warm place for about an hour, or until doubled in size.
Punch down. (Just pow a punch right in the middle of that puffy dough.) Use a sharp knife to cut the dough into two equal portions. Form them into kind of loaf-like shapes and place into loaf pans. Cover again and let rise again until doubled, or about an hour.
Preheat oven to 350°F.
Bake loaves at 350°F for 35-40 minutes. Remove from pans and cool on a wire rack.
Submitted by Gretchen Grant Contributed on: and modified on Saturday December 22nd, 2007