Big Batch Honey Oat Bread

• total time: 3 hours 11 minutes

Ingredients

2 Cups Whole Milk

1 Cup Water

½ Cup Butter

7 Cups Bread flour

1 Cup Oat Flour

6 Tablespoons Honey (or sub sugar)

2 Teaspoons salt

9 Teaspoons Yeast

Optional) For the Top of the Loaves

4 Tablespoons Rolled oats

2 Tablespoons Melted Butter

Warm the milk, water, and butter to about 110° either in a saucepan or microwave.

Directions

In a stand mixer, combine 7 cups of bread flour, honey, salt, yeast and mix for about thirty seconds. Gradually add the luke warm liquids to the dry ingredients. Knead on a slow speed for about a minute, then gradually add remaining oat flour. Watch for the dough to cling to the dough hook, but this is a wet dough and I *always* have to finish it by kneading on the countertop. It will be sticky - resist the urge to add more flour or your loaves will be dry and crumbly.

After the dough has kneaded, place it in a greased bowl to rise in a warm location for about thirty minutes to an hour, until doubled in size.

Shape the dough into loaves and place in 2 greased bread pans. Pour melted butter over the@top and dust with oats. Cover loosely with a tea towel and let rise in a warm place, free from draft, for about 20-30 minutes. The bread will dome over the pan when it has risen fully.

Preheat the oven to 350°. Once the oven is heated, place the bread in the middle racks and bake for about 55 minutes. The bread will be golden brown when done. I’ve noticed that it takes almost ten minutes longer to bake when I’m using a tall-sided ceramic baking dish, FYI.

Set the loaves (still in the pans) on a wire rack for 10 minutes before removing from pan. Let cool before slicing.

Enjoy!

Meg