Molasses Oatmeal Bread

• 5 to 5-1/2 cups all-purpose flour
• 1 cup quick-cooking oats
• 1/2 cup All-Bran
• 1/3 cup toasted wheat germ
• 2 packages (1/4 ounce each) active dry yeast
• 1 tablespoon salt
• 2 cups water
• 1/2 cup molasses
• 2 tablespoons butter
• Melted butter, optional

1. In a large bowl, combine 3 cups flour, oats, All-Bran, wheat germ, yeast and salt. In a saucepan, heat the water, molasses and butter to 120u0b0-130u0b0. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 375u0b0 for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Brush tops with butter if desired.

flour, oats, allbran, toasted wheat germ, active dry yeast, salt, water, molasses, butter, butter

Taken from www.tasteofhome.com/recipes/molasses-oatmeal-bread/ (may not work)