How to make it

  • 1. In a small bowl, dissolve the yeast in warm water; set aside.
  • 2. In a large bowl, mix honey, butter, salt, and very warm water. (When I measured the honey, I then added the warm water to the measuring cup as well to help pour the honey out). Cool 5 minutes.
  • 3. To cooled honey mixture, add the yeast mixture.
  • 4. Beat in 3 cups of whole wheat flour with an electric mixer on low speed, and continue to beat for about 3 minutes.
  • 5. Beat in remaining whole wheat flour and the oatmeal.
  • 6. With a wooden spoon, stir in about half of the regular flour until the dough pulls away from the bowl.
  • 7. Place dough on a floured work surface, and knead in the remaining flour (or perhaps more) until the dough is not sticky, and it is smooth and springy (about 5-10 minutes of kneading).
  • 8. Grease a large bowl with olive oil, place the dough in the bowl, and turn it to coat it on all sides with the oil. Cover the bowl with a towel and place it in a warm place (i.e. turn the oven on "warm" for about 5 minutes and then turn it off and place the bowl in the oven). Let it rise until double in bulk (about 30-45 minutes).
  • 9. Grease 2 loaf pans.
  • 10. Push fist into the dough to deflate it and divide it in half.
  • 11. On a lightly floured surface, roll one half of the dough with a rolling pin into an about 18 x 8 inch rectangle.
  • 12. Startinng with one 8 inch side, roll the dough tightly, pressing with thumbs to seal it after each turn. Pinch the edge of the dough into the roll to seal it when you reach the end.
  • 13. Fold the ends under the loaf, and place it seam side down in a loaf pan.
  • 14. Repeat the rolling process with the other half.
  • 15. Cover the dough in the loaf pans and let it rise in the warmed oven again for 30-45 minutes or until doubled in size.
  • 16. ( If you're using the oven to rise the dough, take the dough out) Heat the oven to 375F, uncover the dough, and bake 30 minutes.
  • 17. Reduce the temp to 350F and bake another 10-15 minutes longer or until the loaves sound hollow when lightly tapped.
  • 18. Immediately remove the loaves from the pans and put them on cooling racks.

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