Oatmeal Bread
This turned out really well. To be honest, you can’t really tell it's oats just by looking at it.
2 cups lukewarm water
2 packages dry yeast
¼ wildflower honey or molasses
1 cup soy milk
2 cups unbleached all purpose flour +
2 cups whole wheat flour
Use 100 small strokes to stir this mixture together. Don’t cut through the dough.
Cover with a damp towel and let rise ~ 40 or 50 minutes in a draft free area.
Gently fold in:
2 tsp salt
¼ c oil
3 cups rolled oats (flakes, not instant)
2 cups whole wheat flour
up to ~1 cup whole wheat or white flour for kneading
Knead dough on floured board for 6-10 minutes. Put back in bowl with a light spritz of oil on in. Let rest again for ~60minutes.
Punch down 16 times with a strong fist and let rise again for another 40-50minutes.
Take dough out and fold a few times, then form into desired shape and put into loaf pan. Let rest again 20 minutes.
Cook at 350F for 25 to 50 minutes until a knife comes out clean (the time depends on the size of the loaf, big loafs will take a long time, muffin sizes will take 20 minutes or less). Keep in mind that if you are not planning to slice the bread right away it will continue to cook inside until it cools.