Oatmeal Wheat Bread
|Boiling water||1 3⁄4 Cup (28 tbs)|
|Quick cooking oats||1 Cup (16 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Active dry yeast||1⁄2 Ounce (Two 1/4 Ounce Packages)|
|Warm water||1⁄2 Cup (8 tbs) (110Â° To 115Â°)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Melted butter/Margarine||1 Tablespoon|
In a large mixing bowl, combine boiling water, oats, molasses, shortening, orange juice and salt; let stand until warm (110°-115°).
In a small bowl, dissolve yeast in warm water; add to oat mixture.
Add whole wheat flour and beat until smooth.
Add enough all-purpose flour to form a soft dough.
Turn onto a floured board; 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.
Shape into two loaves; place in greased 8-in.x 4-in.x 2-in.loaf pans.
Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 40 minutes.
Remove from pans; brush with butter.
Cool on wire racks.