I will be the first to admit that I do not consider myself a baker. While I love consuming baked goods I would rather whip up a sauce from scratch or create a yummy marinade. Every once in awhile, I succeed with a baked good and get excited about sharing it. This bread is one of those cases. The first time I made this bread it was delicious. Each time I made it I changed it ever so slightly and it just got better.
Then I actually baked the bread in loaf pans like it’s supposed to baked and the result was nearly perfect. Yes, yes, I have been married and cooking for over 5 years now and I do not own my own bread pans. I used my mother in laws.
Moral of the story: Even if you don’t consider yourself an awesome chef or baker, and even if you don’t have bread pans, you can make this bread and chances are, it will still taste fantastic! It’s soft, subtly sweet, and made with whole wheat and oats. Plus, it’s the only homemade bread I have found that does not dry out by the third day! (if there is still any left) Try it out and let me know what you think!
- 2 cups boiling water
- 1 cup rolled oats, uncooked
- 1 Tbsp. yeast
- ⅔ cup warm water
- 1 tsp. sugar
- 1 Tbsp. salt
- ½ cup honey
- 2 Tbsp. oil
- 2 cups whole wheat flour
- 2-3 cups white flour
- Bring 2 cups of water to a boil and pour over the oats. Either quick or rolled oats will work, not steel cut. Let sit for about 10-15 minutes, stirring occasionally, until the oats are soft and have cooled a bit.
- Combine yeast, ⅔ cup warm water, and teaspoon of sugar in a small bowl. Set aside and allow yeast to get bubbly and foamy, about 10 minutes.
- Add salt, honey, and oil to the mixing bowl with the softened oats. Mix together. Add the yeast and water mixture and mix gently.
- Add both types of flour while mixing and/or kneading. Keep adding up to an additional 1 cup of flour, if necessary, until the the dough starts to pull away from the sides of the bowl. The dough should be soft and pretty sticky. Knead 5 minutes more.
- Put dough in lightly oiled bowl (optional). Cover and let rise for 1 hour. Punch down and cut in half and shape into two loaves. Place into two greased loaf pans. Cover and let rise again for about 30 minutes.
- Bake for 35-40 minutes at 350 degrees until golden and bake through. Yields: 2 loaves.
- *Optional: you can brush warm honey on top of each loaf and sprinkle with oats before baking if desired.
If you do not have bread pans, shape each portion of dough into a rectangle and roll up like a jelly roll. Squish in the ends and shape into a rectangular lump. Place on a cookie sheet and bake as normal.