- 1
- 30 mins
- 200 mins
Ingredients
- 1 1/2 cups boiling water
- 1 1/4 cup rolled oats
- 3 tablespoons butter
- 1 1/4 teaspoons salt
- 1/4 cup honey
- 1 cup whole wheat flour
- 2 1/4 teaspoons instant yeast
- 1/4 cup nonfat Dry Milk
- 2 cups King Arthur Unbleached All-Purpose Flour
- (optional chopped pecans and cinnamon)
Preparation
Step 1
Place the boiling water, oats, butter, salt, molasses or syrup, and honey into a medium-sized bowl, stir, and let the mixture cool to lukewarm.
Mix the remaining dough ingredients (using the lesser amount of flour) with the oat mixture, and knead — by hand, mixer, bread machine or food processor — until you've made a soft, smooth dough. Add the extra flour (if necessary) while you're kneading.
Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour; the dough should be puffy.
Gently deflate dough, shape it into a log, and place it in a lightly greased 9" x 5" loaf pan.
Cover the pan with lightly greased plastic wrap or a proof cover, and let the loaf rise about 45 minutes, or until it's crowned about 1" over the rim of the pan.
Preheat the oven to 350°F.
Bake the bread for 40 to 45 minutes, tenting it loosely with aluminum foil if it seems to be browning too quickly.
Remove it from the oven when the internal temperature registers 190°F on an instant-read thermometer. After 5 minutes, remove the loaf from the pan and allow it to cool on a wire rack.
Store, covered, for 5 days at room temperature. Freeze for up to 3 months.