I only made a couple of changes to the original recipe. I used olive oil instead of vegetable oil (in order to avoid as much processed food as possible). I also used pure cane light brown sugar and honey instead of white sugar. Note: do not use honey to rise your yeast, it won’t work, you have to use sugar. Also, make sure that the water you are using is VERY warm. My water was nearly boiling when I was making this. Also, i think that next time I will try to add some baking powder to see if the bread will rise a bit more. This recipe promises 6 loaves, but I only got 3. I actually like making more bread, so i can give it to friends and family, so the last time I made it, I actually made double this size. The bread comes out really truly delicious, everyone who tried it, loved it. Oh and one more thing – don’t get discouraged if you don’t have the mixer for this. I made everything by hand – it’s a bit of an exercise, but was totally worth it.
- 1/2 cup warm water
3 (.25 ounce) packages active dry yeast
1/4 cup bread flour
1 tablespoon pure cane light brown sugar
2 cups quick cooking oats
2 cups whole wheat flour
4 1/2 cups warm water
1 1/2 tablespoons salt
2/3 cup pure cane light brown sugar
2/3 cup olive oil
- 10 cups bread flour
- In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
- Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
- Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size. (I warmed the oven very slightly, and kept the dough in there for about 2 hours with the oven door open – you don’t want to bake the dough yet, just keep it warm)
- Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
- Bake at 350 degrees F ( 175 degrees C) for 35 minutes (this is from the original recipe. It took about an hour for my bread to bake completely through), or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.