A hearty oat yeast bread, wonderful for sandwiches or for breakfast toasted with honey-butter.
5 3/4 to 6 1/4 cups all-purpose flour
2 1/2 cups quick or old fasioned oats
1/4 cup granulated sugar
2 (0.25-ounce) packages active dry yeast, or 4 1/2 teaspoons
2 1/2 teaspoons salt
1 1/2 cups water
1 1/4 cups milk
1/4 cup butter
Combine 3 cups flour, oats, sugar, yeast and salt in a large bowl and mix well.
- In small saucepan, heat water, milk and butter until very warm (120°C to 130°F / 50°C to 60°C). Add to flour mixture. Blend on low speed of electric mixer until dry ingredients are moistened. Increase to medium speed; beat 3 minutes.
- By hand, gradually stir in enough remaining flour to make a stiff dough.
- Turn dough out onto lightly floured surface. Knead 5 to 8 minutes or until smooth and elastic. Shape dough into ball; place in greased bowl, turning once. Cover; let rise in warm place 30 minutes or until doubled in size.
- Punch down dough. Cover; let rest 10 minutes.
- Divide dough in half; shape to form loaves. Place in two greased 8 x 4 or 9 x 5-inch loaf pans. Cover; let rise in warm place 15 minutes or until nearly doubled in size.
- Preheat oven to 375°F (190°C).
- Bake 45 to 50 minutes or until dark golden brown. Remove from pans to wire rack. Cool completely before slicing.
Makes 2 loaves.