In one quart glass measuring cup, combine water and honey;
stir until dissolved. Check temperature that it does not exceed 100
degrees, then stir in yeast. Set in warm place for 15 minutes.
In large bowl, combine flours and salt.
In large bowl of mixer combine mead or ale and oil, or butter.
Stir activated yeast mixture and one cup of flour mixture into ale and
oil. Beat at medium speed for 2 minutes.
Gradually stir in remaining flour mixture. If dough too wet, add
additional oat flour by tablespoonful until dough is soft but not sticky.
Knead for 15 minutes.
Place dough in oiled bowl; turn to coat dough; cover loosely and set
in warm place for about one hour (or until doubled in size).
Punch down; shape into round loaf.
Place smooth side up on greased or parchment lined baking sheet.***
Cover and let rise in warm place about 20 to 40 minutes.
Bake at 350 to 375 degrees F for 30 to 40 minutes, or until done.
Cool, covered with kitchen towel, on wire rack.
***Alternatively, after punch down, shape into loaf and place into greased
oven-proof bowl. Cover loosely with foil. In pre-heated 5-6
qt. slow-cooker, place 1/2 cup hot water, then put loaf bowl on top of
trivet, cover slow-cooker and bake on High for 3 hours. Loaf probably
will not brown.