Ingredients:
1/3 c. warm water (115 degrees)
1 Tbs. dry active yeast
1 Tbs. sugar
3/4 c. boiling water
1/4 c. honey
1 Tbs. salt
2 Tbs. shortening (I just used butter)
2 c. old fashioned oats(cooked/leftover)*
3/4 c. ice cold water
1 c. toasted old fashioned oats *
4-5 c. bread flour *
2 c. whole wheat flour
1 egg(beaten for brushing tops)
* note: I didn’t toast the oats and I used all bread
flour and it was still great!
Directions:
1. Toast
1 cup of rolled oats and set aside.
2. In
a small bowl combine warm water, yeast and sugar. Let stand for 5 minutes.(It should look
foamy)
3. In
the bowl of your stand mixer(or a large bowl) cream honey, salt and shortening
together. Slowly add the boiling water
until everything is dissolved.
4. Add
leftover oats* and 3/4 c. of the toasted oats(reserve the rest for the tops).
5. Now
add the ice cold water mixing well using the dough hook attachment on your
stand mixer or a wooden spoon and a strong arm.
6. Next
add the yeast mixture.
7. Add
whole wheat flour first. Then add bread
flour 1 cup at a time. Let mixer knead
for 3-5 minutes. The dough will be
sticky.
8. Turn
dough out onto a floured surface and knead in as much flour as needed.
9. Coat
the inside of a large bowl with 1 Tbs. of oil.
Place the ball of dough into the bowl cover and let rise for 1 hour or
until double in size.
10. Punch
dough down and divide in half. Shape
into loaves and place in loaf pans lined with parchment paper. (I didn't line with parchment paper, I just sprayed the pans) Cover with a tea towel and let rise for 1
more hour.
11. Preheat
oven to 350 degrees.
12. Gently
brush tops with a beaten egg and sprinkle with remaining toasted oats.
13. Bake
for 25-30 minutes or until golden brown.
14. Place
on wire rake to cool BEFORE cutting. (if you can resist that long)
Makes 2 loaves
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