This oatmeal bread is exceptional and makes the best toast ever. Serve it warm with robust fall soups and stews or use it for making a toasted cheese sandwich. You’ll never want to go back to “store bought” bread again.
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
Combine oatmeal and boiling water and allow mixture to cool for 10 minutes. Add salt, butter, honey and dry milk.
In large mixing bowl of stand mixer, proof yeast with warm water and scant 1/2 teaspoon sugar or honey.
When oatmeal mixture has cooled to lukewarm, add mixture to yeast mixture in mixing bowl and add 2 cups of flour. Beat for 5 minutes. Add flour, 1 cup at a time, beating at least 1-2 minutes per addition.
Turn dough out onto floured board and knead into a ball. Place dough into greased bowl, cover, and allow dough to rise in a warm place until doubled, about 1 hour or so.
Punch down dough and divide into two equal pieces. Shape into two loaves.
Place loaves in well buttered or greased standard size loaf pans. Cover loosely with plastic wrap or tea towel. Allow loaves to rise until almost double (top of the pan, or slightly higher), about 45 minutes or so.
Preheat over to 400°F.
When ready to bake loaves, place bread in oven and then IMMEDIATELY turn down oven temperature to 325°F and bake for 50 minutes, or until deep golden brown.
Brush loaves with a little melted butter and allow loaves to cool for 15 minutes in pan.
Turn out loaves onto rack to cool completely. Allow bread to cool before slicing.