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1
Combine the milk, butter, honey and 5.8 oz water in a small saucepan. Heat over low heat and stir until the butter melts and the honey dissolves. Remove and cool to lukewarm (under 110 deg F).
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2
In a small bowl, combine the cereal and 1/2 oz of the hot water. Mix and set aside to cool, then combine with the liquid from Step 1.
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3
Combine the dry ingredients in a mixer bowl, stirring thoroughly.
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4
Add the wet ingredients to the dry.
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5
Using a dough hook, combine on a low speed (speed 2) and mix for 6 minutes. If the dough seems sticky, add flour until the dough releases from the bottom of the bowl.
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6
Remove the dough from the bowl and knead to shape in into a ball, then place the dough in a greased bowl, turning to grease the top. Cover and let rise in a warm place, free from draft, until doubled in bulk about an hour.
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7
Divide the dough into 2 oz portions, shape into balls and let rest covered for 5 minutes.
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8
With a rolling pin, roll out each ball into a 5 in disk, taking care to keep an even thickness. Let the disks rest on the work surface for 2 to 3 minutes, to help them retain their shape (they will want to shrink).
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9
Place on baking sheets lined with parchment paper and dusted with cornmeal.
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10
Dock each disk with a docker or with a fork, then cover and let rise for 20 to 30 minutes. Preheat oven to 400 deg F.
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11
Brush top of disks with warm milk and sprinkle with oatmeal flakes.
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12
Bake for 13 minutes or until they just start to get golden brown. Remove from pans immediately and cool on wire racks.
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13
When the disks have cooled completely, slice in half horizontally with a sharp bread knife. Place in a bread bag or freezer bag and freeze to maintain freshness. Thaw for 15 seconds in the microwave.
