- 2 cups boiling water
- 1 cup rolled oats: traditional or quick, NOT instant
- scant 1/2 cup brown sugar
- 1 tablespoon honey
- 1/4 cup (4 tablespoons) unsalted butter, in rough chunks
- 1 tablespoon Diamond Crystal kosher salt (1 1/2 tsp Morton)
- 1 teaspoon ground cinnamon
- 1 tablespoon instant yeast
- 1 1/2 cups (170 g) King Arthur white whole wheat flour
- 4 cups (482 g) all purpose white flour
When it’s really cold out, I like to be in the warm kitchen – cooking, baking, or just puttering around. This last week in a serious cold snap I warmed the whole family with a delightful oatmeal wheat bread. It’s good on its own, great toasted, and just right with a big bowl of soup.
soften the oats
In a large mixing bowl (I used the bowl of my KitchenAid mixer) combine the water, oats, brown sugar, honey, butter, salt, and cinnamon. Let stand and cool to lukewarm, about 10-15 minutes.
Add the yeast and flours all at once, if you’re using the KitchenAid. Using the dough hook, combine the flours, then knead 5 to 7 minutes (10-15 minutes by hand), until the dough is smooth and satiny.
Transfer the dough to a large greased bowl, cover with a clean tea towel, and let it rise at least an hour. It should become quite puffy, and become two to three times its original size.
deflate, shape into loaves, let rise again
Turn out the dough onto a lightly floured surface. Knead by hand just a bit, then divide into two parts and shape each half into a loaf. Place the loaves into two greased 8.5 x 4.5 inch bread pans. Cover the loaves with the tea towel, and let them rise 60 to 90 minutes, until they’ve crowned about 1 inch over the rim of the pan.
bake at 350˚F
Shortly before the dough is completely risen, turn the oven to 350˚F or 175˚C. Slash the loaves to permit expansion, then bake them for 35 to 40 minutes. If they’re browning too quickly (check at 25 minutes) tent them with aluminum foil.
Remove them from the oven when they’re done: they’ll be golden brown, they’ll sound hollow when tapped on the bottom, and the interior will register 190˚F on a digital thermometer.
Cool the loaves (out of the pans, of course) on a rack. Store at room temperature. If they are well wrapped they’ll keep for several days. These loaves also freeze well.