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Author Notes: This recipe comes from my mother and has morphed over the years to its present state. I find there is honestly nothing better than a slice of this with a slab of butter, whether in the morning, afternoon or late at night. —Janie Gray
Makes 2 loaves
- 1 cup quaker quick oats
- 1/2 cup brown sugar
- 1/2 cup whole wheat flour
- 1 teaspoon salt
- 2 tablespoons butter at room temperature
- 1 packet dry yeast (I tend to use Fleischmann's Dry Yeast individual packets)
- 2 cups boiling water
- 5 cups all purpose flour (plus more for dusting)
- Combine the oats, brown sugar, whole wheat flour, salt and butter in a large bowl or food processor fitted with a paddle.
- Pour the boiling water over the mixture and let cool until lukewarm. It is important to let this cool, otherwise you will kill the yeast.
- Dissolve the yeast into 1/2 cup of warm water (between 105-115 degrees) in a glass cup or bowl and allow to proof. Add the lukewarm mixture when it is ready. *You will know it is done when a thick tan foam develops on the top. I have found that sometimes a little sprinkle of white sugar helps this process.
- When the dough is stiff, turn out onto a well floured surface and knead for about 5 minutes. It make take longer than 5 minutes, but the idea is to have a smooth, even dough that is soft to the touch.
- Place in a greased bowl, cover and allow to double in size (approximately 1 hour). *This is best done in a warm place, like a window sill.
- Once doubled in size, punch down and turn the dough into 2 well greased and floured loaf pans. Allow to rise for another hour.
- Bake at 350 degrees for 30 to 40 minutes.
- This recipe was entered in the contest for Your Best Edible Gift