In a large mixing bowl mix
2 cups flour
2 1/4 tsp yeast
In a sauce pan, combine
1 1/2 cups water
3 tbs margarine or butter
1 tsp salt
1/3 cup honey
Heat mixture to 120-130 degrees
Add liquid to flour and yeast
Beat on low speed 30 seconds
Beat on high speed 3 minutes
Add 2 cups oats
Add as much flour as it takes to make a moderately stiff dough (2 1/4 -2 1/2 cups)
Kneed 6-8 minutes. (If you are using the dough hook on your kitchen Aide mixer use speed setting 2)
Shape dough into ball and place in greased bowl. Turn once or coat dough with oil.
Let rise until it doubles in size (45-60 Minutes) *
Turn out of bowl on to well floured surface and punch down dough.
Divide in half and shape into balls
Let it rest 10 minutes
Shape into loaves and place in greased pans.
Brush the top with beaten egg for crunchy crust or melted butter/margarine for soft crust.
Let rise until double (45-60 minutes) *
Bake at 375 for 40-45 minutes
Check after 20 minutes. You may need to cover with foil to keep crust from getting to dark.
Bread is done when it makes a hallow sound when tapped.
Let cool completely before slicing.
* Ways to speed up rising times:
First test your microwave! Put 1 tbs margarine in a small bowl. Microwave for 1 minute in lowest power setting. If margarine is completely melted your microwave failed -sorry this trick will not work for you. If margarine is NOT completely melted you can use this trick!
Put 3 cups pf water in a 4 cup microwave safe dish and microwave on high for 8 minutes. Move bowl of water to the back of microwave and put dough in. Microwave 15-17 minutes on LOWEST temperature setting. If dough is not quite double after 17 minutes just be patient -it will get there! (and it will still be faster than the old fashioned way!)
REMEMBER yeast dies at about 140 degrees! Be careful!
Turn oven on 400 degrees for 1 minute. Turn oven off and put in dough covered with wax paper. There is not time guess here -ovens hold heat differently, so watch for it to double.
BREAD MAKING IS AN ART NOT A SCIENCE. THE ROOM TEMPERATURE AND HUMIDITY AND MANY OTHER FACTORS WILL ALTER THE DOUGH, HOW MUCH FLOUR YOU NEED AND RISING TIMES. IT TAKES A FEW TRIES TO GET THE FEEL FOR IT BUT DO NOT GET DISCOURAGED! HOME MADE BREAD IS TOO GOOD TO NOT TRY!