Oat-Bran Bread
- 2 packages (1/4 ounce each) active dry yeast
- 4-1/2 cups warm water (110u0b0 to 115u0b0), divided
- 3/4 cup vegetable oil
- 3/4 cup sugar
- 1/4 cup molasses
- 2 teaspoons salt
- 1/4 cup toasted wheat germ
- 1/4 cup oat bran
- 2 cups quick-cooking oats
- 3 cups whole wheat flour
- 7 to 7-1/2 cups all-purpose flour
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add oil, sugar, molasses, salt, wheat germ, bran and remaining warm water; mix well. Add oats, whole wheat flour and 2 cups all-purpose flour; beat until smooth. Add enough remaining all-purpose 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 and shape into four loaves. Place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350u0b0 for 30-35 minutes. Remove from pans and cool on wire racks.
active dry yeast, warm water, vegetable oil, sugar, molasses, salt, toasted wheat germ, bran, quickcooking oats, whole wheat flour, flour
Taken from www.tasteofhome.com/recipes/oat-bran-bread/ (may not work)