This I found to be a heavy type, chewy, peasant like bread.But, very tasty & filling.
I have made this so many more times, some times I get a really light loaf, using the bread machine yeast. When I used the regular yeast it turned out into a heavy peasant type bread. I have also taken to sprinkling the bottom of the pans heavily with oats.
1In med sized saucepan over high heat, bring 2c water to boiling. Gradually stir in 2c oats. Cook, stirring until thick, about 1 min. Remove pot from heat.
2Add 1/4c butter, the brown sugar and the salt. Stir until butter melts. Let the oat mix cool to lukewarm.
3In large mixing bowl,sprinkle yeast over warm water: stir until dissolved. Add oat mix & 3c flour, beat with a wooden spoon until smooth, about 2 mins. Using hands, gradually mix in 2c more flour, turn dough onto lightly floured surface.
4Turn dough out onto lightly floured surface. Knead in the remaining 1/2c flour. Dough will be stiff. Knead 10 mins longer.
5Place dough in a large greased bowl; turn to bring greased side up. Cover with waxed paper and then with a towel; let rise in a warm place, free from drafts until double in bulk, about one hour.
6Lightly grease 2- 9" x5" x2" loaf pans. Turn dough onto lightly floured surface; divide in half. Roll out one half to a 12" x 8" rectangle; roll up dough; starting at narrow end. Press ends even: pinch to seal; tuck ends under loaf.
7Place loaf seam side down in prepared loaf pan. Repeat process with the other half of dough. Brush surface of dough lightly with 1 tbsp, melted butter and sprinkle with 1/2 tbsp. oats. Cover with a towel and let rise about 1 1/2 hrs. or until sides of dough come to the top of the pans.
8Preheat oven to 375. Place loaf pans on the middle rack of oven; bake for 50 mins or until crust is a deep golden brown. Turn bread out of pans onto wire racks; loaves should sound hollow when tapped on bottom with handle of wooden spoon. Let cool completely.