I adapted this recipe from one I found in the 1964 edition of Irma Rombauer's Joy of Cooking. The loaves come out with a thick, crunchy crust. It makes great toast tastes so good by itself, we have stopped using preserves at breakfast time!
Place oats, honey, butter, and salt into a large mixing bowl. Pour 2 cups of boiling water over them and stir well. Stir in 2 cups of flour. While this mixture cools, dissolve the dry yeast in 1/4 cup of 90-degree water. (I use the same cup I measured the honey in - the yeast loves the leftovers.) After about 10 minutes, stir the yeast mixture into the oat mixture, mixing thoroughly. Stir in 1 cup of pecans. Work in 2 cups of flour. Turn the dough out onto a floured board, and with floured hands, knead the dough for 8 - 10 minutes. Keep enough flour on the board and your hands to prevent the dough from sticking. Place the dough in a greased bowl and cover it with a damp cloth. Let the dough rise in a warm, draft-free place for 1-1/2 hours, or until it has doubled in bulk. Punch the dough down, and turn it out onto a floured board, this time kneading it for about 5 minutes. Shape the dough into two equal-sized loaves, place them in two greased loaf pans. Let the loaves rise, covered with a damp cloth, in a warm place until they have doubled in bulk, about 1 hour. Bake in a pre-heated 375-degree oven for about 45 minutes. Turn out onto wire racks to cool. Let loaves cool completely before wrapping to store.
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 24|
|Calories from Fat: 45 (22%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 2.5mg||1 %|
|Sodium 8.4mg||0 %|
|Potassium 93.4mg||2 %|
|Total Carbohydrate 35.1g||10 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 33g|
|Protein 5.4g||8 %|
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Calories per serving: 207
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