Oatmeal Bread

Recipe adapted from Farmgirl

4½ cups very hot water (can also use milk)
2½ cups old-fashioned oats
1/2 cup oat bran
1/2 cup packed golden brown sugar
1/4 cup (1/2 stick) butter
1 Tablespoon (3/8 oz/11 g) instant yeast (slightly more if using active dry yeast)
6 to 7 cups bread flour (6 cups = 1 lb, 15 oz/871 g)
1 Tablespoon salt

Combine oats, oat bran, brown sugar, and butter in a very large bowl. Add hot water and stir until combined. Let sit until about 80°F, about 30 minutes.

Combine yeast with 2 cups of flour and salt and stir into oat mixture. Continue stirring in flour one cup at a time until a soft dough forms. Transfer dough to a well-floured surface and knead for about 8 minutes. Cover dough with the bowl and let rest for 20 minutes.

Sprinkle flour in the dough bowl, place the dough in it, liberally dust it with flour, and cover it with a damp towel. Ferment (first rise): Approximately 1½ hours if dough is at an optimal 70 to 75°F. When the dough is ready, you should be able to push your finger deep into it and leave an indentation that does not spring back.

Divide and shape into three loaves. Remember to be gentle with the dough. Your goal is to form an even loaf with a taut skin, while leaving some larger air holes inside. Place logs seam side down in greased loaf pans. Brush tops of loaves with water and sprinkle with oats, if desired.

Proof (second rise): Approximately 1 hour if dough is 70 to 75°F. The loaves are ready for baking when you make a slight indentation with your finger in the dough and it does not spring back. Note: this dough will not rise a whole lot while baking, so you want your loaves to be nearly finished size before you put them in the oven.

Bake at 375° for 35 minutes or until golden brown and bottoms sound hollow if tapped. Remove from pans and let cool on a wire rack. Try to wait at least 40 minutes before cutting into a loaf. Store at room temperature or freeze.