Phew now that’s a title! Today I made a huge batch of stone ground oatmeal and with it I made a huge batch of bread dough which turned into buns, a loaf of bread, and some sticky buns! My kitchen smelled pretty good today 😉
Here’s the recipe!
For the dough:
(note this makes enough for 12 sticky buns and 1 loaf of bread or a few buns)
2.5 cups warm water
4 tsp active dry yeast
4 tbsp honey
4 tbsp canola oil
2 tsp salt
1 cup cooked stoned ground oatmeal (or quick cooked oats)
2 cups all purpose flour
3-4 cups whole wheat flour
Mix together warm water, yeast, and honey. Let dissolve and rest for 10 minutes.
Pour the water mixture into a large mixing bowl or stand mixer bowl. (I used my Kitchen Aid mixer)
Add the oil, all purpose flour and about 3 cups of the whole wheat flour. Mix with the paddle attachment until just combined. Cover bowl with a damp cloth and let rest for 30 minutes.
After those 30 minutes, change to your dough hook and add the cooked oatmeal (make sure it is either only warm or at room temperature, not hot or cold) and salt. Mix until the oatmeal and salt are fully combined. You will most likely need to continue adding 1-2 cups of flour until your dough comes together nicely. It should be slightly sticky. I had to take the dough out of the mixer and knead the final cup in but if you have a really big stand mixer you should be able to do it all in your mixer.
Transfer your dough to a large greased bowl and rise until doubled. (approx 1 hour) If you have time punch your dough down and let it rise for 15 mins, repeating two to three times. (punch down, rise for 15 mins, punch down, let rise etc.)
To Make the Sticky Buns:
Split your dough into two pieces. Take one half and knead it until you get most of the bubbles out and it becomes smooth and elastic again. Grease your counter surface and roll one piece of dough out.
Slather the whole rectangle with lots of butter. Sprinkle about 1/2 cup of brown sugar (or more depending on how sweet and sticky you want them to be) on top of the butter then sprinkle a couple of tsp of cinnamon and about 1 tsp of nutmeg on top of the sugar.
Take one of the longer ends of the rectangle and roll the whole thing into a long tube pinches the long end closed to create a seam. Roll the tube so that the seam is on the bottom and cut into 12 pieces.
Lay each piece in a 9×13 inch pan and cover with a damp cloth or loosely fitted lid.
Let rise until double.
Bake at 350 degrees for 20-30 minutes or until all rolls are a golden brown.
To Make Bread:
Take your second half of the dough and knead it until it is smooth and elastic. Roll it out into a small rectangle to make sure you get rid of all the bubbles. (no bubbles means a better slice of bread!) Roll up your rectangle then roll it back and forth a couple of times to make a nice loaf shape. Place in a bread pan and let rise until double.
Bake at 350 degrees for 30-40 minutes or until a nice medium light brown.