Southold Bread

• 2 pkg. dry yeast
• 2 c. very warm water
• 1/4 c. molasses
• 4 egg yolks
• 2 tsp. salt
• 1/3 c. canola oil
• 1 c. nonfat dry milk powder
• 1/2 c. rolled oats
• 1/2 c. wheat germ
• 1/2 c. cornmeal
• 1 c. rye flour
• 2 c. whole wheat flour
• 3 c. white flour

1. In large bowl, sprinkle yeast into warm (110u0b0) water.
2. Add molasses and let stand 5 minutes, then stir to dissolve.
3. Add everything except the 3 flours and mix well.
4. By hand, stir in the rye and whole wheat flour, and most of the white flour until dough is stiff.
5. Shape into ball, brush lightly with oil.
6. Cover and let rise until doubled (punch down and let rise again if fine texture is desired).
7. Turn out on floured board, knead gently.
8. Shape into 2 large or 4 small loaves, put in pans and let rise until doubled. Bake at preheated 375u0b0 for 25 minutes, reduce heat to 350u0b0 and bake about 20 minutes more.

yeast, very warm water, molasses, egg yolks, salt, canola oil, nonfat dry milk powder, rolled oats, germ, cornmeal, rye flour, whole wheat flour, white flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=588973 (may not work)