Oatmeal Bread

I have bought one loaf of bread in the past year and a half.  I have ended up with bread from guests, work, and odd sources, but I have only bought one loaf.  In between, I have baked all sorts of loaves, biscuits, pitas, muffins, tortillas, and rolls.  Only bought one box of matzoh this year, since I was gone for half of Passover, and it was gone in a reasonable amount of time.  Some of the breads I have made have been quick breads, but the better ones use yeast.  Here's a new one I've never tried, from the King Arthur Flour recipe box, with my own personal tweaks.

2 C flour
1 C whole-wheat flour
1 C rolled oats (quick or old-fashioned)
2 Tb butter
2 tsp yeast
3 Tb brown sugar or honey
1-1/4 C milk
1-1/2 tsp salt

1.  Warm milk, butter, and honey to 100º.  Butter does not need to melt.  Stir in yeast and allow to proof until foamy, about 5 min.

2.  In stand mixer, combine oats, whole wheat flour, and salt.  Mix in milk mixture, then beat until smooth, about 2 minutes.

3.  Mix in 1 C white flour.  Beat until a light dough forms, about 2 minutes.  Generously flour a work board.  Pour dough onto flour and knead until smooth, adding as little flour as possible.  If you use honey, it will remain slightly sticky.  Lightly oil a bowl and turn dough ball over in it to grease all sides.  Place bowl in a warm area to rise until doubled, about 1 hr.

4.  Punch down dough and let rest 10 minutes.  Grease a loaf pan very well.  Roll out dough into a 9" x 14" rectangle.  Roll up the 9" side jelly-roll fashion.  Seal the ends and place in loaf pan, seam-side down.

5.  If desired, warm together 1 Tb honey and 1 Tb water and use as a glaze.  Top glaze with an additional 1 Tb oats.

6.  Allow loaf to rise in warm place until doubled, about 1 hr.  It should rise about 1" above rim of loaf pan.  Bake at 350º for 35-40 minutes.  If loaf starts to get too dark, place a piece of foil over it, like you would for a turkey.  Cool in pan for 10 minutes, then turn out and cool completely on a wire rack.

Makes 1 loaf

Difficulty rating :)