Honey Oatmeal Bread

Simply amazing.  Makes the store bought stuff taste like Styrofoam.  For extra credit, when you knead the dough, do it mindfully.  Think about the person you are making the bread for and knead into it good thoughts, love, and peace.  I know, it sounds corny, but it makes the bread taste better.

Honey Oatmeal

3 cups hot water

2 1/4 cup regular rolled oats

3 tablespoons of honey

1 1/2 tablespoons oil

3/4 cup warm water

1 tablespoon yeast

1 tablespoon salt

3/4 cup whole wheat flour

6 1/2 cups unbleached flour (plus more for kneading)

Pour hot water over the oats, honey, and oil.  Allow to stand until it returns to room temperature.  Proof the yeast in the 3/4 cup warm water.  The water should not be hot on the wrist when tested.  If the yeast is good, foam will begin to form.  This will take a few minutes.  Add the whole wheat flour to the oat mixture and stir.  If you are using a standing electric mixer attach the dough hook and place the oats and flour in the bowl.  Turn the mixer on low or stir by hand for 50 strokes or so.  Mix the salt and flour together and begin to add 1 cupful at a time.  This is much easier in a mixer, but not impossible by hand.  It will get progressively harder.  Once all of the flour is incorporated, flour your hands and turn the dough out on to a floured work surface.  This is the fun part.  Begin to knead the dough by lifting up one side, folding it toward you, and using the palms of your hands push it down.  Turn it a 1/4 and repeat. and repeat. and repeat.  Add flour to the table and your hands as often as necessary to avoid sticking.  Put some muscle into it, use both hands!  Knead the dough for 10-12 minutes.  You will notice that it becomes very elastic and springy.  that's good.  It should be just ever so slightly sticky when you are done.  Shape it into a ball a place it in a large bowl that has been sprayed with a cooking spray.  Cover with a damp cloth and put it in a warm corner of your kitchen to rise.  Over the next 60 minutes it should double in size.  No touchy!

Once doubled in size, punch it down.  No really, drive your fist right into the center of it.  This will help release the gases that the yeast released.  Turn the dough out onto a flour surface and cut it into 3 equal pieces.  Shape the pieces into a ball and place into 3 separate sprayed bowls.  Cover with a damp cloth and let rise again until doubled in size.  once more - No touchy!

OK after about 45 more minutes the individual doughs should be ready to go.  If you have loaf pans (you can use metal or pyrex), spray them.  If not, you can make loose rolls.  Place the dough on a floured surface (am i repeating myself).  flatten it out a bit into a rough rectangle with the smaller side toward you.  Roll the dough up, pulling slightly as you go until you have a nice tight roll.  pinch the seam and place the roll seam side down in the loaf pan.  To make a free form loaf (also called a batard, no really), follow the same procedure above, but roll it a bit tighter and make sure to pinch the seam well.  Place the loaf on a greased sheet pan.  Let the dough rise one final time in the pans.  they won't double in size, but should just peek out over the top of the pan.  this will take about 15-20 minutes.  Preheat oven to 350 and bake loaves for 45-60 minutes until crust is golden and your house smells like heaven.  remove from pans and cool on a rack.  Trust me.  It is worth the effort.