About the Recipe
I don't know where my mom pulled this from, but she has been modifying it for years and perfecting it. It is so good! For a better sandwich bread, add less whole wheat and more all purpose flour. It'll hold together better.
Ingredients
2 c boiling water
1 c rolled oats or quick oats (not instant)
1/4 c honey
1 Tbsp molasses
4 Tbsp nuetral oil (like olive oil)
2 1/2 tsp salt
1 Tbsp instant yeast
2 3/4 c whole wheat flour
2 3/4 c all purpose flour
Preparation
Step 1
In a large mixing bowl, combine warm water, oats, honey, molasses, oil, and salt. Let it sit until it cools, about 10 to 15 minutes. Stir occasionally.
Step 2
Add the yeast to the mixture and stir. Add the flours to the mixture and mix until it forms a rough dough. Knead until the dough is smooth and springs back when poked (about 10 min by hand, 5 -7 min by machine).
Step 3
Transfer the dought to a lightly greased bowl. Cover the bowl with lightly greased plastic wrap or a clean towel. Let the dough rise for about an hour, or until it doubles in size.
Step 4
Divied the dough in half and shape each half into a loaf. Put the loaves in their own greased 8 1/2" by 4 1/2" bread pans.
Step 5
Cover the pans as before and allow the loaves to rise. Let rise until the dough is about an inch taller than the rim of the pan, about 60 - 90 mins.
Step 6
Bake the bread in preheated oven at 350 degrees F. Remove from the oven when they are golden brown, sound hollow when tapped on, or have an internal temperature of 190 degrees F. Optional: after 25 min of baking, cover with tinfoil tent to avoid over browing.
Step 7
Turn the loaves out on a cool rack. Let cool to room temperature before serving. Store at room temperature for several days, or freeze for longer storage.