Fill your teapot and set it to boil.
Meanwhile, combine (you can do this all by hand but I use my stand mixer with the dough hook attached):
- 1 c old-fashioned oats
- 1/2 c whole wheat flour
- 1/2 c brown sugar
- 1 T salt
- 2 T butter
While the mixture is cooling, dissolve yeast into some water and let it sit for a few minutes:
- 1 pkg dry yeast (or 2 1/4 t)
- 1/2 c warm water
- 5 c white flour
[If you are doing this by hand just go ahead and knead the dough until it looks like the above -- you may have to add a wee bit more flour.]
Remove the dough from the mixer bowl, shape into a ball, and place in a clean, lightly-oiled bowl. Cover with a cloth and let it sit somewhere warm until it doubles in size.
This has doubled in size. At this point you are supposed to punch the dough down and let it rise again... but I forgot about that step this time and went ahead and formed the two loaves. The bread came out just fine, so yeah, it really doesn't matter if you forget that step, I guess!
I usually form two loaves and place them on my baking stone -- you can put the loaves into bread pans if you like more crust. I tend to go for the free-form country look!
Bake in a 350 degree oven until browned nicely -- set your timer for 30 minutes and check then. The bread is done when it's nicely browned on the bottom and makes a hollow "thud" when you tap it on the bottom.
This bread make awesome toast -- spread with butter & honey, your favorite jam, nut butter, etc.