Prep Time: 30 min.
Baking Time: 40-45 min.
Total Time: 1 hr. 15 min.
Makes 2 loaves
375 degree oven
In a small bowl combine:
2 Tbs. dry yeast
1/2 cup of warm water
Let stand until yeast is active (about 10 minutes).
In a separate small bowl combine:
1 cup Quaker Old Fashioned Oats
1 cup boiling water
1/2 cup honey
2 Tbs. extra virgin olive oil
Stir well and let stand until luke warm (about 20 minutes).
In a large mixing bowl combine:
1 cup King Arthur’s whole wheat flour
1/4 cup whole ground flaxseed meal or bran flakes
1/2 can (7 oz.) of Eagle Brand sweetened condensed milk
1 cup cold water
1 Tb. sea salt
Add the Quaker Oats mixture from above
Add the yeast mixture from above
6 to 6-3/4 cups white flour
1/2 cup of water
Flours will vary in moisture content. I always hold back the last 3/4 cup of flour to adjust the dough consistency. Knead for 5 minutes, using additional white flour as needed.
Place in greased bowl, turn, let rise until double in bulk. Punch down, divide dough in half and shape into two loaves. Place in lightly greased 9” x 5″ bread pans. Cover and let rise until nearly double in bulk (45-60 minutes).
Bake at 375 for 40-45 minutes.
The dough can be refrigerated up to three days. It makes a hardy artisan bread that freezes and toasts well. During colder months the dough may take up to four hours to rise depending on the ambient temperature of the kitchen.