Moist Oatmeal Bread

• 1/2 ounce dry yeast (2 packets)
• 1/4 warm water (not boiling)
• 1 cup rolled oats
• 2 cups milk, scalded
• 1/2 cup molasses
• 2 teaspoons salt
• 1/4 cup vegetable oil
• 2 eggs, beaten
• 1/2 cup wheat germ
• 2 cups wholewheat flour
• 3 -4 cups sifted unbleached flour
• 1/2 teaspoon ground ginger
• 1 -2 teaspoon gluten (optional)

1. sprinkle yeast into warm water and allow to dissolve. Set aside.
2. In a large mixing bowl, combine the wet ingredients and oats and salt. Mix well.
3. In a separate larger bowl combine dry ingredients--wheat germ, flour, etc.
4. Gradually mix dry flour mixture into oats mixture, blending well, until a soft dough is formed. (I usually do this with a wooden spoon.) Add a little more flour if dough is still sticky.
5. Coat hands well with vegetable oil so dough will stick less.
6. Knead dough by hand for 8-10 minutes on a floured bread board or hard surface.
7. Form dough into a ball, place in a greased bowl. Cover with cloth and place in a warm place and let rise to double in bulk, about 1 hour.
8. Punch down and form into two loaves. Place in two greased 9 x 5-inch loaf pans, and let rise again until well rounded above tops of pans.
9. Bake in preheated 350 degree F oven 55-60 minutes.

yeast, water, rolled oats, milk, molasses, salt, vegetable oil, eggs, wholewheat flour, ground ginger

Taken from www.food.com/recipe/moist-oatmeal-bread-469999 (may not work)