Oatmeal Yeast Bread
Contributed by Bob's Red Mill Natural Foods

Ingredients 2 Tb Yeast, Active Dry  1/2 cup Warm Water (110 degrees F)  1-1/2 cups Scalded Milk  1/3 cup Canola Oil  2 tsp Sea Salt  1/2 cup Molasses (may use 1/2 honey + 1/2 molasses)  4-1/2 to 5 cups Whole Wheat Flour  2 cups Oats, Rolled, Quick Cooking
Directions
In a 2 quart saucepan measure and scald the milk; add the canola oil, salt and molasses. Allow to cool to 110°F.  Sprinkle yeast over warm water (110°F) and allow to proof for 5 minutes. In a large mixing bowl, combine the yeast-water mixture and the milk-shortening mixture. Add 1 cup of the whole wheat flour, mix well and add 2 cups of the quick oats; mix well. Add 1/2 cup at a time of the whole wheat flour, kneading with each addition in the bowl until you have used enough to make a soft dough. Place dough on a lightly floured work surface and knead until the dough has become elastic and smooth, approximately 10 minutes. Put dough in a lightly greased bowl and turn to coat. Cover and let rise until almost doubled in bulk. Punch down and let rest 10 minutes. Form into 2 loaves and place in well-greased loaf pans. Using vegetable oil, lightly oil the tops of bread dough. Cover and let rise until almost doubled. Preheat oven to 375° and bake loaves for 35-40 minutes. Remove from pans immediately and allow to cool on wire rack. *For altitudes over 6,000 feet use 1 tablespoon of active dry yeast. Makes 2 loaves (about 26 slices). NUTRITIONAL INFORMATION Serving Size: 1 slice (56g) Calories 150, Calories from Fat 35, Total Fat 4g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 40mg, Total Carbohydrates 26g, Dietary Fiber 4g, Sugars 4g, Protein 5g.