|Active dry yeast||2 Teaspoon (1 Package)|
|Brown sugar||1 Teaspoon|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Rolled oats||1 Cup (16 tbs)|
|Molasses/Maple syrup||1⁄4 Cup (4 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|All purpose flour/Hard unbleached white flour||4 Cup (64 tbs)|
|Melted butter||1 Teaspoon|
Dissolve the yeast and sugar in the lukewarm water.
Let stand 10 minutes in a warm spot.
Place the rolled oats, molasses, salt, and butter in a large mixing bowl.
Pour on the boiling water.
Stir to dissolve the molasses and melt the butter.
Cool to lukewarm.
Combine the rolled oats and yeast mixtures.
Using an electric beater, add the whole wheat flour and as much of the all-purpose flour as you can (about 1-2 cups).
Turn out the dough onto a liberally floured board and knead in the rest of the all-purpose flour.
You know you have added enough when the dough is smooth and no longer sticky.
Knead 8-10 minutes in all.
Shape into a round ball.
Place the dough in a large greased bowl, turning to grease all sides.
Cover the bowl with a damp cloth.
Let rise until double in bulk, 1-1 1/2 hours, in a warm spot. (A just-warmed oven is ideal.)
Punch down the dough to original size.
Form into two oval loaves.
Place in two well-greased 9" x 4" loaf tins.
Cover lightly in a warm place and let rise again until double in bulk, about 1-1 1/2 hours.
Bake at 375 degrees for 30-40 minutes or until the loaves sound hollow when tapped.
Remove from tins, brush tops with melted butter, cool on a rack.