Oatmeal Bread

Nothing beats the smell (and taste!) of freshly baked bread. For those afraid of yeast bread recipes, this one is fairly forgiving. Start by mid-afternoon and you'll have it for dinner, and plenty for leftovers, too.

Make sure to let the oat mixture cool before adding the yeast mixture. Super hot temperatures may kill the yeast. You can put the oats in the fridge for a bit to help the process along. I added some flax and wheat germ to the oat mixture for a nutrition/fiber boost.

Let the dough rise until it's puffy, but watch it closely if it's especially warm in your kitchen. If it rises for too long, it can start to deflate. After baking, don't forget to rub the top with a little butter -- it gives it a nice sheen. Enjoy fresh, and for the next few days as toast!

The Recipe

makes 2 loaves

1 cup quick oats
1/2 cup whole wheat flour
1/2 cup brown sugar
2 1/2 teaspoons salt
3 tablespoons butter
2 cups boiling water
1 package of yeast (2 1/2 teaspoons)
1/2 cup warm water
5 cups white flour (any combination of flours/flax/wheat germ you dare)

Combine first five ingredients and pour 2 cups boiling water on mixture. Let cool! Dissolve yeast in a small bowl with the 1/2 cup of warm water. 

Combine the cooled oat mixture, dissolved yeast mixture and white flour. Knead for five to 10 minutes. Place in a greased bowl and let rise until doubled (about one hour).

Shape into two loaves and place in greased loaf pans. Let rise (about one hour). 

Bake at 350F degrees for 30 to 40 minutes. Remove from oven and rub butter on top of each loaf. Cool on a wire rack so they don't steam in the pans.