Oatmeal Bread

Soft, fragrant, and wonderfully wholesome, this old-fashioned oatmeal bread is the kind of loaf that makes your kitchen smell like comfort. Rolled oats give it a tender crumb and natural sweetness, while honey and butter round out the flavor. It slices beautifully, makes exceptional toast, and pairs perfectly with hearty fall soups and stews. Once you bake this loaf at home, it’s hard to return to anything from the store.

INGREDIENTS:

1 cup rolled old-fashioned oats (not instant)
2 cups boiling water
2 1/2 teaspoons salt
2 tablespoons butter
1/2 cup honey
1/4 cup dry nonfat milk powder
2 packages active dry yeast or 5 teaspoons of bulk yeast
1/3 cup warm water
5 1/2 – 6 cups unbleached flour
Melted butter

METHOD:

In a large bowl, combine rolled oats and boiling water. Let stand 10 minutes to soften. Stir in the salt, butter, honey, and dry milk. Set aside to cool until lukewarm.

In the bowl of a stand mixer, combine yeast with warm water and a scant 1/2 teaspoon sugar or honey. Let stand until foamy, about 5 minutes.

Add the lukewarm oat mixture to the dissolved yeast. Add 2 cups flour and beat on medium speed for 5 minutes. Add remaining flour, 1 cup at a time, beating 1–2 minutes after each addition, until a soft dough forms.

Turn the dough out onto a lightly floured board and knead into a smooth ball. Place dough into a greased bowl, turn to coat, cover, and let rise in a warm place until doubled, about 1 hour.

Punch down dough and divide into two equal portions. Shape each into a loaf. Place loaves into well-buttered standard loaf pans. Cover loosely and let rise until the dough crowns just above the pan, about 45 minutes.

Preheat oven to 400°F.

Place loaves into the oven, then immediately reduce temperature to 325°F.

Bake 50 minutes, or until deep golden brown.

Brush tops with melted butter and cool 15 minutes in the pans. Turn out onto a rack and let cool completely before slicing.

SERVING SUGGESTIONS: