We like this bread for our everyday bread. We add chopped walnuts to it for our own version of OatNut bread that usually cost $3 and more a loaf at the store.
3 cups boiling water
1 1/2 cup rolled oats
3/4 cup honey or molasses (or a combination of)
3 tablespoons butter
3 teaspoons salt
3 1/3 teaspoons yeast (I use the yeast in a jar, so it would be 1 1/2 packages)
3/4 cup warm (110 degrees) water
4 cups flour – I use white whole wheat flour, or whole wheat flour, maybe plain white flour, or whatever combination I feel like.
1. In a large mixing bowl, combine boiling water, oats, honey, butter and salt. Let stand for 1 hour.
2. Put warm water in a small bowl and sprinkle the yeast over it. Let sit about 10 minutes. Don’t try to stir it or you will end up with a sticky mess on your spoon. Once the yeast has dissolved, you can stir it.
3. Pour the yeast mix into the oat mix. Add 2 cups flour and mix well. Stir in the remaining flour 1/2 cup at a time, beating well after each addition. Try to add as little as possible flour.
4. When the dough has pulled together, dump it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Sprinkle flour over the dough and surface and hands to keep from sticking to everything as you knead.
5. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Rub oil on hands and rub top of dough. You want a light coat of oil on the top so that the dough doesn’t get tough while it rises. Cover bowl with a damp cloth and let rise in a warm place until doubled in size – about one hour, but it will depend on how warm the area is. I like to sit mine in the gas oven (turned off!).
6. Deflate the dough by punching it down with a fist. Turn it out onto a lightly floured surface. Divide the dough into 2 equal sized pieces. Knead each piece a bit to get rid of air bubbles. Form dough into loaves and place into 2 greased loaf pans. Cover with damp cloth and let rise again until doubled in size, about 40 minutes.
7. Preheat your oven to 350 degrees.
8. Bake loaves at 350 degrees for 35-40 minutes. Remove loaves from pans immediately and sit on wire rack to cool. Brush tops of loaves while hot with butter to keep the crust soft.
Note: My new pans are larger than I expected at 9 1/2 by 5 1/2, so after baking a few loaves of this recipe I increased the ingredients so that we would have “normal” sized loaves! If you have older pans that are smaller, you might want to decrease the recipe by one third. (If you need math help, I can send you the original recipe)