Honey Oatmeal Loaves

• 1-3/4 cups water
• 1 cup fat-free milk
• 1/2 cup canola oil
• 1/4 cup honey
• 1/4 cup molasses
• 1-1/4 cups quick-cooking oats
• 4 to 5 cups bread flour
• 2 packages (1/4 ounce each) quick-rise yeast
• 2 teaspoons salt
• 3 cups whole grain spelt flour or whole wheat flour

1. In a saucepan, heat water, milk, oil, honey and molasses to a simmer; stir in oats. Remove from heat; cool mixture to 120u0b0-130u0b0. In a large bowl, mix 4 cups bread flour, yeast and salt. Stir in cooled oat mixture. Stir in spelt flour and enough remaining bread flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic wrap; let rest 10 minutes.
3. Divide dough in half. Roll each into a 12x8-in. rectangle. Roll up jelly-roll style, starting with a short side; pinch seam and ends to seal. Place in greased 9x5-in. loaf pans, seam side down.
4. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 350°.
5. Bake until golden brown, 40-45 minutes. Remove from pans to wire racks; cool completely.
6. Securely wrap cooled loaves in plastic, then place in resealable plastic freezer bags to freeze. To use, thaw at room temperature.

water, milk, canola oil, honey, molasses, oats, bread flour, yeast, salt, whole grain spelt flour

Taken from www.tasteofhome.com/recipes/honey-oatmeal-loaves/ (may not work)