Categories: Bread

Ingredients

• 2 cups boiling water
• 1 1/4 cups rolled Quaker Oats
• 1/2 cup molasses
• 2 tablespoons butter, melted
• 1 tablespoon honey
• 2 teaspoons salt
• 1 1/2 packages active dry yeast (or 3 3/8 teaspoons)
• 1/2 cup warm water (110 degrees, just barely hot to the touch)
• 3 1/2 cups bread flour
• 2 1/2 cups whole wheat flour
• 2 tablespoons honey, warmed slightly (for topping, optional)
• 2 1/2 tablespoons rolled Quaker oats (for topping, optional)

Directions

1. In a large bowl, Add boiling water, oats, molasses, butter, honey, and salt. Mix thoroughly and set-aside for 1 hour.

2. In a small bowl, dissolve yeast in warm water. Let stand 10 minutes or until creamy.

3. Add the yeast mixture to the oat mixture. Alternating between the bread flour and whole wheat flour, add 1/2 cup of flour at a time and mix well after each addition.

4. Place dough on a lightly floured surface and knead until it is smooth and elastic (and just a little sticky). Add equal parts of bread and wheat flour if needed. This process can take up to 20 minutes.

5. Lightly grease a large bowl. Place dough in bowl and turn to coat with grease (oil or butter). Cover and allow to rise 1 hour or until it has doubled in size.

6. Punch dough down and place it on a lightly floured surface. Divide it in half and place each loaf into two, lightly greased, 9 × 5 bread pans. Cover the pans and allow loaves to rise 30 minutes or until each loaf has doubled in size. Preheat oven to 350 degrees F.

7. Bake at 350 degrees F for 30 – 35 minutes or until the top is golden brown. Remove loaves from pans and brush tops with the 2 tablespoons of honey. Sprinkle with the 2 1/2 tablespoons of Quaker oats.

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