adapted, just a bit, from 101 Cookbooks
Makes 1 loaf
Prep time: 3 minutes
Rise time: 30 minutes
Cook time: 30 minutes
A note on oats: I used quick because that's all I had. This worked great for our family, since you'll recall that they hate chunkies. The quick oats sort of melded with the bread and no one knew of their healthful existence. However, if you and yourn like a little texture, you're going to need oats of the old-fashioned variety.
1 1/4 C warm water (it's going to be about 110 degrees if you want to be exact; just stick your finger in and it should feel warm)
2 tsp active dry yeast
1 Tbsp honey
1 C all-purpose flour
1 C whole wheat flour
1 C rolled oats
3/4 tsp salt
Put water, yeast, and honey in a small bowl and mix.
Put dry ingredients in a large bowl. Add wet ingredients. Stir them up. It'll be kind of gloppy, at least in comparison with a bread you knead.
Butter a small loaf pan (mine is 7x3.5 or something like that). Flop your floppy dough into it and sort of nudge it to the edges if necessary. Let it rise, covered with a dish towel or plastic wrap, in the pan for 30 minutes. (P.S. I've made this twice and the second time forgot to put it in the bread pan to rise and just let it rise in the bowl. All was well, although the loaf was a wee bit shorter when cooked.)
While it's rising, set oven to 350. Bake for 30-40 minutes until it's getting golden. 101 Cookbooks suggests putting it under the broiler "for just a heartbeat" to give the crust a deeper color, but I didn't do that.
Remove it from the oven. Let it cool for a minute or two and then turn it out to cool (if you wait too long, it will sort of steam and get soggy in the pan, and we don't want that for all that hard work you did--oh wait, it wasn't hard work, but no one has to know that. Just don't let it steam, okay, because you'll be annoyed at yourself if you do.)
Eat warm or cold.
Note: This bread keeps a couple days at room temperature, but it does have a very short shelf life, even in terms of homemade bread. We ate most of ours in the first 2 days, but there was a crust that got left. When I went to eat it on day 4 or 5, it smelled ferment-y. So, if your bread happens to make it past day 2, refrigerate or freeze it.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com