2.5Cupslukewarm water (90-ish Farhenheit) plus more if needed
1.5Tbspactive dry yeast
1/4 Cup coconut oilin liquid form
3Cupswhole wheat flour
3Cupsbread flourmore if needed
Combine the water, honey and the yeast in a mixing bowl. Cover the bowl and let it rest for 10 minutes to activate the yeast.
After 10 minutes add the rolled oats and other preferred ingredients like chai seeds etc. Add the coconut oil and salt too. Mix this in gently.
Add one cup of wheat flour at a time while the mixer is on. Adding in the next cup of flour after the previous one is completely incorporated into the dough. Next, add the bread flour one cup at a time until the dough pulls away from the mixing bowl and doesn’t stick to your hands. It should not feel too dry. If you have added too much flour and it feels dry, don’t worry, just add a little extra coconut oil or warm water. You want the dough to be stretchy and slightly tacky.
Once the dough has the right consistency knead it for 10 minutes with the machine or by hand.
After 10 minutes, cover the dough and let it rest for 1 hour and 30 minutes. You want it to rise until it is doubled in size in a warm draft free location.
After the first rise, cut the dough in half on a dry floured surface. Shape each half of the dough into loaves and place them in oiled bread loaf pans.
Cover them with a clean dish towel and let them rise for around 1 hour and 15 minutes or until they doubled in size.
Preheat your oven at 350 Fahrenheit.
After the second rise, place your loaves in the warm oven and bake them for 30-35 minutes until they are nice golden brown. The should sound hollow when you knock on the bottom.
Take them out of the loaf pans and butter the top right away. Let them cool completely.
* The rolled oats you can add as much or as little as you prefer 1/4 cup-1 cup