Adapted from Kathleen’s Bake Shop Cookbook
- 3/4 cup (160 g) brown sugar
- 1 tablespoon kosher salt
- 1 3/4 (175 g) cups old-fashioned oats
- 3 cups (681 g) boiling water
- 2 tablespoons (28 g) butter
- 2.25 teaspoons active dry or instant yeast
- 1/4 cup (57 g) warm water
- 3 cups (384 g) all-purpose flour
- 3 cups (384 g) whole wheat flour
- Place brown sugar, salt and oats in a large mixing bowl. Add boiling water. Add butter. Let stand till lukewarm. Note: This is the only place where you could mess up the recipe. The mixture must cool to a lukewarm temperature so that it doesn’t kill the yeast.
- In a small bowl, sprinkle yeast over the 1/4 cup warm water. Let stand for about 5 minutes. Stir. Add this yeast mixture to the oat mixture and stir. (Note: If using instant yeast, simply whisk it into the two flours in a large bowl. Do still be sure to wait until the water-oatmeal-brown sugar mixture has cooled before adding the flours/yeast. Add the 1/4 cup water to the bowl of water-oatmeal-brown sugar.)
- Add the flours a little bit at a time. My old recipe says to add it one cup at a time, but I’m never that patient. Add it as slowly as you can tolerate, stirring to combine after each addition.
- Transfer dough to a lightly greased bowl and cover with a damp tea towel or plastic wrap. Let rise in a warm spot until doubled in bulk, about 2 hours. This is what I always do for my “warm spot”: preheat the oven to its hottest setting for 1 minute. TURN OFF THE OVEN. (Note: Only preheat the oven for 1 minute total — in other words, don’t wait for your oven to heat up to 500ºF and to sit at that temperature for 1 minute. You just want to create a slightly warm spot for your bread to rise.) Place covered bowl in the oven to rise until doubled.
- Grease two standard sized loaf pans generously with butter. When dough has risen, punch it down. I use two forks to do this. I stab the dough in the center first, then pull the dough from the sides of the bowl towards the center up onto itself. Then I take my two forks and, working from the center out, I divide it into two equal portions. Place each portion into your prepared loaf pans. Let rise until dough creeps above the rim of the loaf pan.
- Preheat the oven to 425ºF. Bake loaves for 10 min. Reduce heat to 350ºF. Bake for another 40 to 45 more minutes or until the bottom of the loaf sounds hollow when tapped — you have to (obviously) remove the loaf from the pan to test this. Turn loaves out into wire racks immediately to cool.
- Prep Time: 20 minutes
- Cook Time: 50 minutes