I recently decided to try another recipe out of my favorite bread cookbook, the More with Less Cookbook filled with Mennonite family favorites. It’s been a hit with my family, and even though it’s not 100% whole grain, I have found it’s pretty resilient to extra wheat germ. I like to gather all the ingredients first and then start mixing.
With kiddos in the kitchen plus mommy-brain, I’ve been at high risk for forgetting ingredients if I don’t collect everything first!
1 cup oatmeal
3 cups whole wheat flour (I like the whole-grain white wheat)
1/2 cup evaporated cane juice or brown sugar
1 Tbsp salt
2 Tbsps butter
Combine first 5 ingredients in Kitchenaid
Slowly pour in 2 cups boiling water and mix on low to combine
While batter is cooling off, dissolve:
1 pkg (2 1/4 tsps) dry yeast
1/2 tsp sugar
1/2 cup warm water (about 100-115 degrees, like a comfortable hot tub)
wait 5 minutes, or until yeast is bubbly and batter is warm but not hot to touch
Attach kneading hook.
Slowly stir in 3-4 cups white flour, one cup at a time, until dough sticks to the kneading hook and twirls around bowl instead of sticking to the bottom in one giant mass.
Knead on low for 5 minutes.
Spray with cooking spray, cover with plastic wrap, and allow to rise in a warm place until doubled.
Divide into two large balls. Roll out into a rectangle, then into a log like you are making cinnamon rolls. Squish down into another rectangle, and roll again, this time tucking the ends of the log up. Flip over and into a greased bread pan. You can do the same with the other half, or make dinner rolls or a pizza crust out of it.
Let rise again about 15-20 minutes
Bake at 350 Fahrenheit for 30-40 minutes, then cool on a rack or clean cloth.