Source:

Category: Breads

Classifications:

Qty Measure Ingredient

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1 3/4 cups boiling water

1 cup quick-cooking oats

1/2 cup molasses

1/4 cup shortening

1/4 cup orange juice

1 1/2 teaspoons salt

2 1/4 oz packages active dry yeast

1/2 cup warm water (110* to115*)

2 1/2 cups whole wheat flour

3 3-1/2 cups all-purpose flour

Melted butter or margarine

Instructions: In a large mixing bowl, combine boiling water, oats, molasses, shortening, orange juice and salt; let stand until warm (110* - 115*). In a small bowl, dissolve yeast in warm water; add to oat mixture. Add whole wheat flour and beat until smooth. Add enough 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. Shape into two loaves; place in greased 8-in x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350* for 40 minutes. Remove from pans; brush with butter. Cool on wire racks. Yield: 2 loaves (32 slices).

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One slice (prepared with margarine) equals 1-1/2 starch; also, 121 calories, 110 mg sodium, 0 cholesterol, 23 gm carbohydrate, 3 gm protein, 2 gm fat.

Serves: 0

Yields: 2 loaves

Food Exchanges: