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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 24 |
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My mother baked bread several times a week when I was young, and this was one of our favorites. Now my family enjoys it, especially with homemade soup. Ingredients:
4 cups king arthur premium 100% whole wheat flour |
1 cup quick-cooking oats |
2 packages (1/4 ounce each) active dry yeast |
3 teaspoons salt |
2-1/4 cups water |
1/2 cup honey |
1/4 cup butter, softened |
1 egg |
3 to 3-1/2 cups king arthur unbleached all-purpose flour |
additional quick-cooking oats, optional |
Directions:
1. In a large bowl, combine the whole wheat flour, oats, yeast and salt. In a small saucepan, heat the water, honey and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into round or oval-shaped loaves. Place on two greased baking sheets. Cover and let rise until doubled, about 30 minutes.
4. With a sharp knife, make several shallow X-shaped cuts on the top of each loaf. Sprinkle with additional oats if desired. Bake at 350° for 35-40 minutes or until browned. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
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