Oats, whole wheat, and white flour give this from-scratch bread the perfect texture for toasting.
2 cups boiling water
1 cup thick oat flakes (rolled oats)
1/2 cup maple sugar
1 tablespoon honey
1/4 cup butter
1 tablespoon kosher salt
1 teaspoon cinnamon
1 tablespoon instant active dry yeast
1 1/2 cup whole wheat flour
4 cups unbleached all-purpose flour
In a large mixing bowl, combine the water, oats, maple sugar, honey, butter, salt and cinnamon. Let cool to lukewarm. Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour.
Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2 x 4 1/2-inch bread pans. Cover the pans with lightly greased plastic wrap and allow the loaves to rise till they've crowned about 1 inch over the rim of the pan, about 1 hour.
Bake the whole wheat oatmeal honey loaves in a preheated 360 degrees F oven for 33 minutes.* Remove them from the oven when they're golden brown, and the interior registers 190 degrees F on an instant-read thermometer.
*If your oven can't be set at 360 degrees F, set it at 350 degrees F and bake the bread for 35 to 40 minutes.
unis928
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