WHOLE WHEAT AND OAT BREAD

2 envelopes active dry yeast
3 cups very warm water
1/3 cup molasses
1/4 cup vegetable oil
1 1/2 tablespoons salt
2/3 cup rolled oats, uncooked
7 1/2 to 8 cups whole wheat flour, divided use

Sprinkle yeast into very warm water in a large bowl. (Very warm water should feel comfortably warm when dropped on wrist.) Stir until the yeast dissolves. Add molasses; stir. Leave undisturbed until bubbly, about 10 minutes.

Stir oil, salt, rolled oats and 4 cups or the flour into yeast mixture; beat until smooth; slowly beat in 3 cups of the remaining flour to make a stiff dough.

Sprinkle surface of counter lightly with part of remaining flour. Turn out dough; knead until smooth and elastic, about 10 minutes, using only as much flour as needed to keep dough from sticking. Place dough in a greased large bowl; turn to bring greased side up. Cover with towel; let rise a warm place, away from drafts, for 1 hour or until double in bulk.

Punch dough down; turn out onto lightly floured surface; knead a few times; divide in half. Invert bowl over dough; let rest about 10 minutes.

Shape dough into 2 loaves. Place loaves in lightly greased 9x5x3-inch pans. Let rise in a warm place for 45 minutes or until double in bulk.

Bake in a moderate oven (350 degrees F) for 1 hour and 10 minutes, or until browned and loaves sound hollow when tapped. Remove from pans to wire racks to cool completely.

Makes 2 loaves
From: Recipelink.com
Source: Magazine clipping