I lost the entire post due to some strange error that Blogger is having. I haven't the energy or the memory cells to reiterate what it was that I wrote in the first place. I recall something about my rosebushes and winter coming and needing to be tucked in for a long sleep. At some point, thinking of all of the above today made me think of my favorite bread. It is perfection toasted and slathered with summer preserves in the bleakness of January.
Honey-Oatmeal Bread
2 1/2 cups milk
1/3 cup honey
1/4 cup butter, cut in small pieces
2 1/2 tsp. salt
1 1/2 pkg active dry yeast
1/2 cup warm water (105-115*F)
1 1/2 cup old-fashioned rolled oats, uncooked
1/2 cup ground flaxseed
3 Tbsp. toasted wheat germ
3 cups whole wheat flour
3 cups all-purpose flour
Combine milk, honey, butter, and salt in a saucepan; heat until butter melts. Remove from heat. Cool to 105-115*F.Combine 1 3/4 cups (each) whole wheat and all purpose flour in a bowl. Set aside.Combine yeast and warm water in a 1 cup liquid measuring cup; let stand 5 minutes. combine yeast mixture, liquid mixture, oats, flaxseed, and remaining flour (not the flour you set aside in the bowl) in a large mixing bowl. Mix well. Stir in remaining flour. Dough should be soft but sticky. If using a stand mixer with a dough-hook attachment, knead dough by machine until dough is smooth and sides of the bowl are clean; about 3 minutes. If kneading by hand, turn dough out onto a floured surface and knead until smooth and elastic; about 8-10 minutes. Place dough in a greased bowl, then flip it over so the entire dough ball is greased. Cover, and let rise in a warm place free from drafts for about an hour; until doubled in bulk (or in the refrigerator overnight; but let come to room temp before proceeding.) Punch dough down; cover and let stand 10 minutes. Divide dough in half. Place on a floured surface. Roll each half into a 15" x 9" rectangle. Roll up, jellyroll fashion, starting at narrow end; pinch seams and ends to seal. Place loaves, seam side down in 2 greased 9" x 5" loaf pans. Brush with butter.Cover and let rise in a warm place, free from drafts, 40 minutes or until doubled in bulk. Bake at 375*F for 45 minutes or until loaves sound hollow when tapped. Cover with foil the last 15 minutes of baking to prevent excessive browning. Remove loaves from pans; cool on wire racks.
Honey-Oatmeal Bread
2 1/2 cups milk
1/3 cup honey
1/4 cup butter, cut in small pieces
2 1/2 tsp. salt
1 1/2 pkg active dry yeast
1/2 cup warm water (105-115*F)
1 1/2 cup old-fashioned rolled oats, uncooked
1/2 cup ground flaxseed
3 Tbsp. toasted wheat germ
3 cups whole wheat flour
3 cups all-purpose flour
Combine milk, honey, butter, and salt in a saucepan; heat until butter melts. Remove from heat. Cool to 105-115*F.Combine 1 3/4 cups (each) whole wheat and all purpose flour in a bowl. Set aside.Combine yeast and warm water in a 1 cup liquid measuring cup; let stand 5 minutes. combine yeast mixture, liquid mixture, oats, flaxseed, and remaining flour (not the flour you set aside in the bowl) in a large mixing bowl. Mix well. Stir in remaining flour. Dough should be soft but sticky. If using a stand mixer with a dough-hook attachment, knead dough by machine until dough is smooth and sides of the bowl are clean; about 3 minutes. If kneading by hand, turn dough out onto a floured surface and knead until smooth and elastic; about 8-10 minutes. Place dough in a greased bowl, then flip it over so the entire dough ball is greased. Cover, and let rise in a warm place free from drafts for about an hour; until doubled in bulk (or in the refrigerator overnight; but let come to room temp before proceeding.) Punch dough down; cover and let stand 10 minutes. Divide dough in half. Place on a floured surface. Roll each half into a 15" x 9" rectangle. Roll up, jellyroll fashion, starting at narrow end; pinch seams and ends to seal. Place loaves, seam side down in 2 greased 9" x 5" loaf pans. Brush with butter.Cover and let rise in a warm place, free from drafts, 40 minutes or until doubled in bulk. Bake at 375*F for 45 minutes or until loaves sound hollow when tapped. Cover with foil the last 15 minutes of baking to prevent excessive browning. Remove loaves from pans; cool on wire racks.
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