Whole Wheat Oat Bread


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This bread is topped with crunchy grains and it's so good for you!

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Serving Size / Yield

2 1-lb. loaves


  • 2 Tbs. fresh yeast
  • 1 3/4 C. warm water
  • 1 tsp. sugar
  • 3 1/3 C. all-purpose flour
  • 2 1/4 C. whole wheat flour
  • 1/2 C. oats
  • 1 Tbs. salt
  • 1 Tbs. vegetable shortening
  • 1 tsp. molasses
  • a little milk

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Crumble the yeast into the warm water, add the sugar and sprinkle a little of the flour on top. Put in a warm place for the yeast to become frothy. Put the rest of the flour and all but a spoonful of the oats in a bowl and add the salt. Cut in the shortening. Add the yeast mixture and molasses and make a firm dough.

On a floured board, knead the dough thoroughly, and put in a buttered bowl covered with a damp cloth. Transfer to a warm place and and let rise until doubled in size and springy to the touch. When risen, knead again. Depending on the size of the greased loaf pan, divide the dough among them and let rise until dough fills the pans. Preheat the oven to 450 degrees.

Brush the top of the bread with the milk and sprinkle with the reserved oats. Bake from 30-40 minutes until well risen and crisp. The loaves will be baked when the underside sound hollow when tapped. Cool on a wire rack.

Serve with: Bean Soup

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