Better Bread

I decided about a year ago to be crazy and grind all our own flour.  That is a radical way to do a whole food (as in that whole wheat berry) - but it's working for us.  So we rarely eat foods made with processed flour - I just bake bread a couple times a week.  We buy wheat berries from the local mennonite grocer and I grind flour before I bake.  I've been getting tired of my old-standby bread recipe, so today I tested a recipe that my cousin Amy in Maine bakes.  And it worked beautifully with my fresh flour (and my typical substitutions).

Honey Oatmeal Bread
1 C oats (I use old fashioned)
2 t sea salt
2 C boiling water
2 T butter
1/2 honey (I used unpacked 1/2C brown sugar)
Mix these 5 ingred together and let stand 1 hr, @ 50 minutes combine 3t yeast and 1/2 warm water.  Let yeast mixture stand for 10 minutes, then mix into oat mixture.
Add 4-6 C flour (I used hard white wheat, Amy uses King Arthur) until dough is workable.
Knead 20 minutes (nearly impossible for me to patiently knead this long!)
Let rise until double (about 1 hr), punch down and roll into 2 loaves.  Place in bread pans and let rise to double.

Bake 375 for 25 minutes!  (delicious with cinnamon, sugar and raisins rolled into loaf - I bet fresh herbs would be awesome too)