Tavern Bread

• 1 tsp. instant coffee granules
• 1/2 c. water
• 3 Tbsp. molasses
• 1 Tbsp. honey
• 1 pkg. dry yeast
• 12 oz. can evaporated milk
• 2 Tbsp. regular oats, uncooked
• 2 Tbsp. vegetable oil
• 2 tsp. salt
• 1/4 tsp. ground ginger
• 1 1/2 c. whole wheat flour
• 3 c. all-purpose flour, divided

1. Combine first 4 ingredients in saucepan.
2. Heat until granules dissolve.
3. Cool to 115u0b0.
4. Put in large bowl.
5. Stir in yeast; let stand 5 minutes.
6. Add milk and next 4 ingredients.
7. Stir in whole wheat flour and 1 cup all-purpose flour.
8. Beat with mixer for 1 minute.
9. Gradually add remaining 2 cups flour, stirring with a wooden spoon.
10. Divide dough into 4 well-greased 16 ounce cans. Let rise, uncovered, for 1 hour.
11. Bake at 350u0b0 for 30 minutes. Remove from cans immediately and cool on wire racks.
12. Yields 4 round loaves.

coffee granules, water, molasses, honey, yeast, milk, regular oats, vegetable oil, salt, ground ginger, whole wheat flour, allpurpose flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=392294 (may not work)