Yield: 2 loaves
1 cup instant oats, uncooked
2 cups hot water
1 package Fleischmann’s Active Dry Yeast
¼ cup warm water
1/3 cup honey
1 tablespoon butter or vegetable oil
2 teaspoons salt
1 egg, beaten (optional)
About 5½ cups Hodgson Mill Naturally White Flour, divided
Additional instant oats, for coating
Put the oats in a large bowl.
Bring 2 cups hot water to a boil; pour it over the oats and let stand at least 15 minutes.
Sprinkle yeast over ¼ cup warm water in small bowl; stir to mix. Let stand 5 minutes to dissolve.
Feel the oats at the bottom of the bowl to be sure they’re lukewarm.
Add honey, butter, salt, and yeast mixture.
For an extra-rich dough, add egg.
Work in enough of the flour so the dough can be
handled, but remember that the oats and honey will make this a very sticky dough.
Turn out dough onto a lightly floured surface.
Knead 1 or 2 minutes.
Cover and let rest 10 minutes.
Knead until dough is elastic but still rather sticky, adding flour as needed; don’t add too much flour at a time.
Place dough in a greased bowl and turn to coat.
Cover and let rise in a warm, draft-free place about 1 hour, or until doubled in bulk.
Punch down dough and divide into two equal pieces.
Knead each piece to remove large air bubbles.
Do not use any flour on the kneading surface; you want the dough to remain sticky.
Form each piece into a loaf.
Roll each loaf in additional oats until completely covered.
Place loaves on lightly greased baking sheets.
Cover and let rise about 30 minutes, or until doubled.
While dough is rising, preheat oven to 350 degrees.
Bake loaves about 45 minutes, or until they sound
hollow when tapped on the bottom.
Remove from baking sheets and let cool on wire racks.
Note: Breads made with honey might darken more quickly during baking than other breads. If the loaves
start to get too dark, loosely cover them with aluminum foil and continue baking.