Source:

Category: Breads

Classifications:

Qty Measure Ingredient

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2 1/4 oz pkgs active dry yeast

4 1/2 cups warm water (110* to 115*), divided

3/4 cup vegetable oil

3/4 cup sugar

1/4 cup molasses

2 teaspoons salt

1/4 cup wheat germ

1/4 cup oat bran

2 cups quick-cooking oats

3 cups whole wheat flour

7 to 7-1/2 cup all-purpose flour

Instructions: In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add oil, sugar, molasses, salt, wheat germ, bran and remaining warm water; mix well. Add oats, whole wheat flour and 2 cups all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and shape into four loaves. Place in greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350* for 30-35 minutes. Remove from pans and cool on wire racks. Yield: 4 loaves (16 slices each).

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One slice equals 1-1/2 starch; also, 116 calories, 68 mg sodium, 0 cholesterol, 20 gm carbohydrate, 3 gm protein, 3 gm fat.

Serves: 1

Food Exchanges: