Maple Oatmeal Wheat Bread

• 1-3/4 cups boiling water
• 1 cup old-fashioned oats
• 1/2 cup maple syrup
• 1/3 cup sugar
• 1/3 cup shortening
• 2 teaspoons salt
• 2 packages (1/4 ounce each) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 2 eggs
• 3 cups whole wheat flour
• 3 cups all-purpose flour

1. In a large bowl, pour boiling water over oats. Add syrup, sugar, shortening and salt. Let stand until mixture cools to 110u0b0-115u0b0, stirring occasionally.
2. In a small bowl, dissolve yeast in warm water. Add yeast mixture, eggs, whole wheat flour and 1 cup all-purpose flour to oat mixture. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. 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.
5. Preheat oven to 350u0b0. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

boiling water, oldfashioned oats, maple syrup, sugar, shortening, salt, active dry yeast, warm water, eggs, whole wheat flour, allpurpose

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