Ingredients

The following ingredients have 20 Servings
  • 2 cups water (boiling)
  • 1 cup old fashioned oats ((not "quick" or "instant"))
  • 1/2 cup honey (see variations in notes below)
  • 1/4 cup butter
  • 2 teaspoons kosher salt
  • 1 1/2 tablespoons active dry yeast
  • 1/4 cup water (110°F - 115°F)
  • 3 1/2 cups bread flour (may need up to 1 cup more. May use all-purpose.)
  • 1/3 cup vital wheat gluten
  • 1 egg
  • 1 teaspoon water
  • 2 tablespoons oats (for the top)

Instruction

  • In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt.
  • Let stand for 1 hour or so.
  • In a small bowl, dissolve yeast in warm water with a teaspoon of the honey added.
  • Let stand until foamy, about 10 minutes.
  • Pour the yeast mixture into the oat mixture.
  • Add the combination to the bowl of a stand mixer with the dough hooks attached..
  • Add 1 cup of flour and the gluten.
  • Mix well on low.
  • Stir in the remaining flour, 1/2 cup at a time, continuing to beat on low.
  • When the dough has pulled together turn the mixer to the manufacturers recommended speed for kneading and knead 8 to 10 minutes (20 minutes by hand).
  • The dough will be smooth and elastic but still slightly sticky.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
  • Cover with a damp cloth and let rise in a warm place until doubled - about 1 hour 15 minutes.
  • Deflate the dough and turn it out onto a lightly floured surface.
  • Divide the dough into two equal pieces and form into loaves.
  • Place the loaves into two lightly greased 9x5 inch loaf pans.
  • Mix the egg and water and brush over the loaves.
  • Sprinkle the oats over the top.
  • Cover the loaves with a towel and let rise until doubled - about 40 minutes.
  • Preheat an oven to 350 degrees F .
  • Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
  • Remove from the oven.
  • For soft crust cover the loaves with a towel and let them cool in the pans for 3 minutes.
  • Put the pans on their sides, cover with a towel and let cool 5 minutes.
  • Remove bread from pan and cool completely before cutting.