Old-Fashioned Oat and Rye Bread

This bread turned out, "mmm, mmm, good" according to David. Good flavor. Good present, too.

Old-Fashioned Oat and Rye Bread
1 1/2 cups boiling water
3/4 cup rolled oats
2 tsp. yeast
1/4 cup butter
6 Tbsp. packed brown sugar
1 1/2 tsp. salt
1 cup rye flour
2 1/4 cups bread flour
1/2 cup nonfat dry milk

Pour boiling water into mixing bowl with oats and stir. Let cool until between 105ºF and 115ºF. Add yeast. Let stand 5 minutes.

Stir in butter, sugar, salt and rye bread flour. Beat well. Cover and let rest 15 minutes. Slowly add bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Knead in raisins and pecans. Cover and let rise one hour.

Punch dough down and divide into 2 to 3 balls. Shape into round loaves and place on lightly greased baking sheets. Cover and let rise until doubled, about 1 hour. Preheat oven to 375ºF. Bake 35 to 45 minutes until a wooden skewer inserted into the center comes out clean. Cool on wire rack.