Ingredients
Method
- Lightly grease a large bowl to use for rising the bread.
- Place water, honey, and butter in a small saucepan. Heat over low heat until mixture is very warm (120°F to 130°F).
- In a large mixing bowl, mix oats, 5 cups of flour, salt, and yeast.
- When it's mixed, add the warm honey mixture. Then mix until well mixed. If you're using a stand mixer, mix it for about a minute.
- Add eggs. The dough will be very wet and sticky.
- Add more flour, about half a cup at a time, until dough is manageable. If you're using a stand mixer, it should just start to clean the sides of the bowl. The dough should still be slightly sticky, not dry.
- Knead the dough. You'll need to hand knead it for about 10 minutes. I use my stand mixer and put it on speed 3 for 2 minutes.
- After kneading, put it into the lightly greased bowl. Cover it with a towel and let it sit in a warm spot until it doubles in bulk. It will take about an hour.
- Punch the dough down and divide in half.
- Roll dough tightly and pinch the ends. Place in greased loaf pans.
- Cover and let rise in a warm place until nearly double in size.
- Bake at 375°F for 20 to 25 minutes. When you tap the loaf, if it sounds hollow, it's done.
- Remove from oven and immediately place on cooling racks.
Nutrition
Notes
You will need two bread pans and a wooden spoon or a stand mixer with a dough hook attachment. A thermometer is helpful for checking the honey mixture.
High in selenium and thiamin.