Oatmeal Toasting Bread

1. Combine oats, oat bran, brown sugar, and butter in a very large bowl. Add hot water and stir until combined. Let sit until about 80 degrees F, about 30 minutes.

2. Combine yeast with 2 cups of flour and stir into oat mixture. Continue stirring in flour one cup at a time until a soft dough forms. Transfer dough to a well floured surface and knead for about 8 minutes. Cover dough with the bowl and let rest for 20 minutes.

3. Knead in salt & old dough for 5 minutes or until they are completely mixed in. Sprinkle flour in the dough bowl, place the dough in it, liberally dust it with flour, and cover it with a damp tea towel.

4. Ferment (first rise): Approximately 1-½ hours if dough is at an optimal 74 to 78 degrees F. When the dough is ready, you should be able to push your finger deep into it and leave an indentation that does not spring back.

5. Divide and shape into three loaves, after taking out about 10 ounces to make ’old dough’ for your next batch of bread, if desired. (If not, your loaves will just be slightly larger.) ’Old dough’ can be wrapped in plastic, put in a zipper bag, and frozen until you are ready to use it.

6. Place logs seam side down in greased loaf tins. Brush tops of loaves with water and sprinkle with oats, if desired.

7. Proof (second rise): Approximately 1 hour if dough is 74 to 78 degrees F. The loaves are ready for baking when you make a slight indentation with your finger in the dough and it does not spring back. Note: this dough will not rise a whole lot while baking, so you want your loaves to be nearly finished size before you put them in the oven.

8. Bake at 375 degrees for 35 minutes or until golden brown and bottoms sound hollow if tapped. Remove from pans and let cool on a wire rack. Try to wait at least 40 minutes before cutting into a loaf. Store at room temperature or freeze.

Straight Dough Method that will make old dough for your next batch: Use recipe above but use 4-½ cups water (and adjust flour accordingly). This will give you 10 ounces extra dough for next time.