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
Ingredients
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1 cup
quaker quick oats
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1/2 cup
brown sugar
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1/2 cup
whole wheat flour
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1 teaspoon
salt
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2 tablespoons
butter at room temperature
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1 packet
dry yeast (I tend to use Fleischmann's Dry Yeast individual packets)
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2 cups
boiling water
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5 cups
all purpose flour (plus more for dusting)
Directions
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Combine the oats, brown sugar, whole wheat flour, salt and butter in a large bowl or food processor fitted with a paddle.
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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.
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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.
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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.
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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.
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Once doubled in size, punch down and turn the dough into 2 well greased and floured loaf pans. Allow to rise for another hour.
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Bake at 350 degrees for 30 to 40 minutes.
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