2 cups water
1 cup rolled oats
1/2 cup honey
1/4 cup lukewarm water
1 tablespoon active dry yeast
5 cups unbleached white flour OR
2 1/2 cups whole wheat flour plus 1 1/2 cups white flour

In a medium saucepan, bring 2 cups of water to a boil. Add the rolled oats, reduce heat to low and simmer, covered, for 10 minutes. Pour the oatmeal into a large bowl and cool for 10 minutes. Stir in honey (mixture will be watery).

Pour 1/4 cup lukewarm water over the mixture, pouring gently so that a thin layer is formed on top.

Sprinkle the yeast over the surface and allow to sit for 10 minutes.

Using a wooden spoon, stir in 3 cups of flour. Beat vigorously for 2 minutes.

Gradually add the remaining flour, using only enough to make a soft dough or until dough begins to leave the sides of the bowl. Note: When making whole wheat sweet bread, add the white flour first. The white flour is needed to form gluten so that the bread can have enough structure to rise.

Turn dough out of bowl onto a clean work surface that has been lightly sprinkled with flour. Knead for 10 minutes.

Form a ball with the dough. Grease a clean bowl with oil or butter; turn dough in bowl to coat with oil. Cover with a damp cloth and allow dough to rise in a warm place, free from draft, until doubled in size. The dough may be allowed to rise in the refrigerator overnight.

Use sweet dough in any recipe for sweet breads or rolls, such as cinnamon bread, cinnamon rolls, raisin bread, pecan rolls, etc.