The recipe is super easy so don't be scared!
The first thing you need to do is combine the yeast and warm milk. I used 1% but anything will do.
You then combine the rest of the ingredients into a KitchenAid with a dough hook. I suppose you could do this with good ol' elbow grease but I am far too lazy.
Mix until you get a shaggy dough. Your mixer might sound like it's about to explode, but just ignore that.
After it's done mixing shape it into a ball and place in a greased bowl.
Here's the hardest part, waiting! Cover the dough with a dishtowel and place it in a warm area. I always turn my oven on and place to bowl on the counter next to it. Leave it for about an hour. When it is done rising give it a nice little punch right in the center.
Form the dough into a log shape and place in a greased 9x5 loaf pan.
Cover it one again and let it rise for about and hour, maybe a tad longer if it's not high enough. Once that's done place the the dough in the oven and bake for 35 minutes. Easy, non?
*Recipe courtesy of King Arthur Flour
- 3 cups King Arthur Unbleached Bread Flour
- 1 cup rolled oats (old-fashioned oats)
- 2 tablespoons butter or margarine
- 1 1/2 teaspoons salt
- 3 tablespoons brown sugar or honey
- 2 teaspoons instant yeast OR 1 packet active dry yeast*
- 1 1/4 cups lukewarm milk
- 3/4 cup seeds (optional)
- *If you use active dry yeast, dissolve it in the warm milk before combining with the remaining ingredients.
1) In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead dough, by hand (10 minutes) or by machine (5 minutes) till it's smooth.
2) Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk.
3) Shaping: Transfer the dough to a lightly oiled surface, and shape it into a log. Place the log in a lightly greased 9 x 5-inch loaf pan, cover the pan (with an acrylic proof cover, or with lightly greased plastic wrap), and allow the dough to rise for 1 to 1 1/2 hours, till it's crested 1" to 2" over the rim of the pan.
4) Baking: Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.