This recipe makes an absolutely delicious honey oat bread which is great with both sweet and savory spreads or dips, or just enjoyed on its own! You can bake it in bread pans for smaller, more uniform loaves or in a large cast iron skillet for a more “rustic” loaf.
1 cup rolled oats
½ cup honey
2 Tbl butter
2 tsps salt
1 package yeast (2 ¼ tsps)
½ cup warm water
4 cups flour
In a large bowl, combine oats, honey, butter, and salt.
Boil two cups of water and pour into mixture.
Let sit for 30 minutes to an hour.
Add yeast to warm water and let sit for 10 minutes, or until frothy.
Add oat mixture and yeast together in bowl. Stir in flour ½ cup at a time until smooth and sticky.
Dump dough on floured surface and knead until elastic (10 to 20 minutes).
Put dough in lightly oiled bowl covered in damp cloth.
Let rise in a warm place for one hour.
Punch the dough down and move to large, oiled cast iron or into bread pans.
Cover with cloth and let rise again for about 40 minutes.
Preheat oven to 350ºF.
Put cast iron in oven for 35 to 45 minutes until bread sounds hollow when knocked on. For bread pans, bake for 30 to 40 minutes.