Whole wheat oatmeal bread

This bread is number 5's favorite for making sandwiches. My hubby says this bread makes the absolute best toast. The heels of this bread are yummy in french toast casserole. It is wonderful served with a little honey butter and a hearty soup. I would say that is pretty versatile, no?

The original recipe I started using came from my sister-in-law (Hi Shanny!), but I also found a similar one in my 1956 Woman's Home Companion. I've changed it just a little bit by cutting out the brown sugar & butter, adding in cinnamon (Hi Shanny!) and using whole wheat flour.

1 c. whole oats
1/4 c. molasses
1/8 c. honey
1/8 c. brown sugar
1/2 c. whole wheat flour
2 Tbsp. EVOO
1 Tbsp. salt
1 tsp. cinnamon
2 c. boiling water

Mix all ingredients in a small bowl and let sit until temp reaches lukewarm (or about 110 F). Usually I just let it rest on the counter, but sometimes I will speed up the process by using the fridge or freezer. BE DILIGENT if you use those methods!

Add oat mixture into warmed stand mixer bowl (a bit of hot water will do that trick) and add in:

approx. 4 c. flour (whole wheat, white whole wheat or even just all purpose) and 1 Tbsp. of instant yeast (mix the yeast in with the flour). If you prefer to proof your yeast beforehand, use 1/2 c. warm water, 1 tsp. sugar - this may increase the amount of flour you have to add.

Blend with dough hook adding just enough flour for the dough to pull away from the sides.

Knead until dough is no longer sticky on a floured board or counter and turn into a lightly oiled bowl. Let sit covered until doubled in size (poking a finger into the dough will result in the finger mark not filling in).

Once it rises, punch down and either cut into two and place each piece in an oiled loaf pan or shape into two rounds. Cover and let rise for another 30-50 minutes. Bake at 350 for about 30 minutes.

Helpful hint: Sometimes our house is not at an optimal temp for getting the dough to rise. Simply heat your oven on 400F for 1 minute and turn it off. This should result in a "warm & draft free" place for your dough.