Ingredients

• 1-3/4 c boiling water
• 1 c thick oat flakes rolled or old-fashioned oatmeal)
• 1/2 c steel-cut or Irish style oatmeal, uncooked
• 1/4 c lightly packed brown sugar
• 2-3/4 c King Arthur All-Purpose Unbleached flour
• 1/4 c nonfat dried milk
• 1-3/4 t salt
• 2 t instant yeast

Directions

1. I use a Magic Mill/Assistent mixer with the kneading roller. If you are using another kind of bread mixer, use paddle or beaters until you add the flour, then switch to the dough hook.

2. In mixing bowl, combine boiling water, both kinds of oats, and sugar. Stir once or twice to combine, then set aside to cool to lukewarm.

3. When cooled, add the remaining ingredients to the mix. The dough will be very stiff, but it will come together in the mixer as you continue to mix. Knead/mix for 5 to 8 minutes until smooth.

4. Transfer to a lightly-greased bowl or rising bucket and cover with plastic wrap. Let rise until puffy but not necessarily doubled in bulk, about 1 hour.

5. Transfer dough to a lightly greased work surfaceand form into a loaf. Place the loaf into a lightly greased 8-1/2 × 4-1/2 inch bread pan. Cover and let rise again, until just crowned over the edge of the pan.

6. bake in preheated oven at 375 for 35 to 45 minutes until golden brown and internal temperature is 200 degrees.

7. NOTE: This bread has a tendency to brown quickly and underbake in the center. Tent lightly with foil after about 20 minutes.

8. Remove bread from oven and turn out on wire rack to cool.

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