Ingredients:

  • 2 cups boiling water
  • 1 cup old-fashioned oats
  • 1/2 cup lightly packed brown sugar
  • 1 tablespoon honey
  • 1/4 cup (4 tablespoons) butter
  • 1 tablespoon kosher salt (or use 2½ teaspoons table salt)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon instant or active-dry yeast
  • 1½ cups King Arthur White Whole Wheat Flour
  • 4 cups King Arthur Unbleached All-Purpose Flour

Instructions:

  1. In a large mixing bowl, combine the boiling water, oats, brown sugar, honey, butter, salt, and cinnamon. Allow to cool until lukewarm (about 10 to15 minutes).
  2. Stir in the yeast and both types of flour until a rough dough forms.
  3. Knead the dough for approximately 10 minutes by hand, or about 5 to7 minutes using a mixer, until it becomes smooth and satiny.
  4. Transfer the kneaded dough into a lightly greased bowl. Cover with lightly greased plastic wrap and let rise for about 1 hour, until puffy.
  5. After rising, divide the dough in half and shape each piece into a loaf.
  6. Place shaped loaves into two greased bread pans (8½ x4½).
  7. Cover pans with lightly greased plastic wrap again and allow them to rise until they crown about 1 inch above the rim of the pan, around 60 to90 minutes.
  8. Preheat your oven to 350°F (175°C) while waiting for the loaves to rise.
  9. Bake in preheated oven for about 35-40 minutes, tenting loosely with aluminum foil after about 25 minutes if necessary to prevent over-browning. The bread is done when golden brown and an internal temperature reads 190°F on a digital thermometer.
  10. Remove from oven; turn out onto wire racks to cool completely before slicing.