Oatmeal Bread

Sister Erickson came to my rescue on the day of the stake food storage social with 5 loaves of this bread when my display bread disappeared. What a hit it was when we served it as part of the hors d’ oeuvres—everyone was asking for the recipe!

Oatmeal Bread
5 loaves

4 cups warm water
2 T. molasses
1 cup sugar
1 T. Salt
4 T. Yeast
2/3 cup canola oil
2 eggs (save white of 1 egg)
5 cups whole-wheat kernels
4 to 5 cups all-purpose flour
3 T. gluten flour
1 cup oatmeal

Grind whole-wheat into flour; set aside. In a mixing bowl combine water, molasses, sugar, salt, yeast, oil and egg and mix together. Add gluten flour, whole-wheat flour and all-purpose flour until dough leaves the side of bowl while mixing. Dough is to be soft but not sticky. Knead 4 minutes.

Divide into 5 pieces and mold each into a round mound shape. Beat one egg white with a fork and brush onto top of bread; sprinkle top with oatmeal. Let rise until double, about 30 to 60 minutes.

Bake at 350° F. for 23 to 30 minutes.