Oaty Sandwich Bread

Oaty Sandwich Bread

• 2 c oats
• 6 c whey (from yogurt straining)
• 1 packet fast-rising flour
• 1/2 c honey (I never actually measure)
• 1 c coconut oil (or vegetable shortening)
• 2 c whole wheat flour
• Lots of wheat flour. Maybe 8 c? It will depend on your moisture levels and the flour itself.

Microwave the oats in 2-3 cups of the whey for three minutes, or at long enough to get them nice and soft. I use my 4c pyrex mixing cup, which doesn’t boil over like a narrower jar. Let the mixture cool down to 90F. This can take as long as an hour, but don’t skimp on this step. If the mixture is too hot, it will kill your yeast!

Mix in honey, coconut oil and yeast. Slowly, 1 c at a time, mix in flour 1 c at a time until dough holds together well. Let rise until doubled in size (depends on temperature).

Punch down. Divide into two bread pans, and you may have enough left over for a small baguette or two. Preheat oven to 450F while loaves rise for 45 minutes. Slash tops and bake for 45 minutes.

After cooling, I often slice one up and stick it i the freezer. It can be toasted straight from the freezer without going stale.