Honey Oatmeal Wheat Bread

3 c boiling water                               1/3 c olive or canola oil

1 ½ c old-fashioned oatmeal              1 T salt

½ c warm water                               3/4 c honey
 6 c whole-wheat flour                        3 pkgs yeast (3 T)

3 c bread flour (see comment)            6 T gluten (see comment)

1.  Place oatmeal in a large bowl. Pour boiling water over it. Let it cool until lukewarm.

      2.  Dissolve yeast in ½ c lukewarm water. Let it stand for about 5 minutes.

      3.  Add honey, oil, and dissolved yeast to the oatmeal. Blend.

      4.  Combine whole-wheat flour with salt and gluten. Blend.

        5.  Add flour mixture to the oatmeal mixture. Add enough bread flour to make a soft dough. I use my mixer with the dough hook although it does push the limit of its motor. This is a large recipe and you may have to finish the mixing by hand.

              

         6.   Knead. 
     By Mixer: Beat at medium-slow speed for about 3 minutes or until dough is springy. 

           By Hand: Knead on a floured counter for 8-10 minutes.

     7.  Place the dough in an oiled bowl. Let it raise until double in size.

Microwave method: Place the dough in the microwave. Set on high for 15 seconds, wait 15 minutes, run for 15 seconds, wait for 15 minutes. The total raising time is about 30 minutes.  If you remove the dough from the microwave, cover it with a clean kitchen towel.

Countertop method: set the bowl in a warm place and cover it with a towel. Total raising time is about one hour. 

     8. Divide the dough into thirds.  Form into 3 loaves by pressing dough into a 12x8 rectangles. Roll it up and pinch the center seam together. Pinch the ends together. Place in greased loaf pans with the seam side down.

     9. Cover the loaves with a clean kitchen towel. Raise until double in size (about 30 minutes)

     10. Place loaves in an oven which has been preheated to 325 degrees. Bake for 55 minutes.

 

    COMMENTS

•     Liquids which are too hot will kill the yeast. Test the cooked oatmeal for temperature by placing a drop on the inside of your wrist. It should feel neither hot nor cold.
•     Be careful to not work in any more flour than necessary to keep the dough from sticking. Too much flour harms the quality of the final product.
•     For raising, I coat a crock bowl with about 1 teaspoon canola oil. I always put the dough in the bowl and then flip it over. That leaves the top of the dough with a thin coating of oil so it will not dry out during raising.
•     I grease my baking pans with shortening. 
•     All-purpose flour may be substituted for bread flour. The gluten may be eliminated. However, using both produces a nicely textured loaf.

    SOMETHING TO THINK ABOUT

     “Jesus answered, "It is written: 'Man does not live on bread alone.' " Luke 4:4  NIV

  GIVING CREDIT

     This is my version of a recipe I clipped from the Wichita Eagle Beacon newspaper many years ago.