OATMEAL AND WHEAT BREAD

Ingredients :

1 cup rolled oats

½ cup molasses (half molasses and half honey may be used instead)

1/3 cup vegetable oil

1 teaspoon salt

1 ½ cup boiling water

2 tablespoons active dry yeast

½ cup warm water

1 cup whole wheat flour

5 cups flour

2 eggs

Preparation:

Combine oats, molasses, oil, salt and boiling water in a bowl. Let mixture cool to 105ºF (40ºC) and mixture is warm to touch. Dilute yeast in ½ cup warm water and set aside for 8 – 10 minutes until creamy. Add wheat flour, 2 cups flour and eggs to yeast mixture and beat well. Lower speed and add remaining flour stirring until dough is soft.

Turn dough to a floured surface and knead for approximately 10 minutes.
Place dough in a well greased container or bowl with a lid. Cover and refrigerate over night or 6 hours.
Remove from the refrigerator and punch down dough. Form 2 or 3 loaves and place them on an oven sheet and let them rise until doubled in volume.

For a soft, shiny crust, brush top with butter, margarine or shortening if desired. Bake in preheated oven to 375ºF (195ºC) for 40 to 45 minutes until surface is golden.

Yields: 3 medium or 2 large loaves

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