Description
This is a fine textured bread if the oatmeal is allowed to soak for the full hour.
Ingredients
- 2 cups boiling water
- 1 cup rolled oats
- ½ cup honey
- 2 tablespoons butter
- 2 teaspoons salt
- 1 (.25 ounce) package active dry yeast
- ½ cup warm water (110 degrees F/45 degrees C)
- 4 cups bread flour
- 2 tablespoons honey, warmed slightly
- 2 tablespoons rolled oats
Instructions
- In a large mixing bowl
- combine boiling water
- oats
- 1/2 cup honey
- butter and salt. Let stand for 1 hour.
- In a small bowl
- dissolve yeast in warm water. Let stand until creamy
- about 10 minutes.
- Pour the yeast mixture into the oat mixture. Add 2 cups of flour; mix well. Stir in the remaining flour
- 1/2 cup at a time
- beating well after each addition. When the dough has pulled together
- turn it out onto a lightly floured surface and knead until smooth and elastic
- about 20 minutes. Lightly oil a large bowl
- place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume
- about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume
- about 40 minutes.
- Preheat an oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaves from pans
- brush tops of loaves with 2 tablespoons honey and sprinkle with oats.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 3 hrs 50 mins
Servings: 20