• 4 C. warm water
• 1 pkg. yeast
• 1 C. honey
• 1/4 C. powdered milk
• 1 lg. egg
• 1/4 C. oil (any kind: canola, sunflower, vegetable, etc.)
• 1 tsp. salt
• 2 C. ground oatmeal
• 4 C. wheat flour
• 3 C. white flour

Dissolve yeast in your mixing bowl with the warm water and honey and allow yeast to bubble on top of the water. While waiting, grind oatmeal in blender until light and powdery. After yeast has completely dissolved and bubbled, add powdered milk, oil and egg. Mix well. Next add salt, oatmeal and wheat flour. Mix well. Continue to add white flour just until dough is no longer sticky, but is not heavy to the touch.Note: Dough should sound like a ripe watermelon when patted. Place dough into a large well-greased bowl (or on greased cutting board) and cover with a cotton dish towel. Allow dough to rise until double in size (approx 30 minutes at 72 degrees room temperature) punch down and knead several times until all air bubbles escape. Cover and let rise again until doubled. Punch down again letting all air escape. Knead into loaf size shapes and place into well greased bread pans. Let rise until doubled (about 30 minutes). Bake in a 350-degree oven for approximately 35 minutes or until bread sounds hollow when thumped. Remove from oven and rub the bread with butter or shortening, then cover with towels. This will allow for a softer crust when the bread has cooled.