Prep Time: 30 min.
Baking Time: 40-45 min.
Total Time: 1 hr. 5 min.
Makes 1 loaf
375 degree oven
In a small bowl combine:
1 Tbs. dry yeast
1/4 cup of warm water
Let stand until yeast is very active (10-20 minutes).
In a separate small bowl combine:
1/2 cup Quaker Old Fashioned Oats
3/4 cup boiling water
3 Tbs. sugar
3 Tbs. extra virgin olive oil
Stir well and let stand until luke warm (about 20 minutes).
In a large mixing bowl combine:
1/4 cup King Arthur’s whole wheat flour
1/2 cup cold water
1 Tsp. sea salt
Add the Quaker Oats mixture from above
Add the yeast mixture from above
3-1/4 cups white flour
1/2 cup of water if needed
Your flour will vary in moisture content. I always hold back the last 3/4 cup of flour to adjust the dough consistency. Knead 8-12 minutes, using additional white flour as needed.
Place in greased bowl, turn, let rise until double in bulk. Punch down, place in lightly greased 9” x 5″ bread pan. Cover and let rise until nearly double in bulk (1-3 hours).
Bake at 325 for 40-45 minutes.
The dough can be refrigerated up to three days. It makes a delicious wheat bread that both freezes and toasts well. Our favorite Sunday morning breakfast is French toast with this bread. During the fall and winter months the dough may take up to four hours to rise depending on the ambient temperature of the kitchen. If the kitchen remains cool during the day, let the dough rise in an oven with the thermostat off and the oven light on for warmth.