1 c Oatmeal
2 c Water
1/4 c Light or dark molasses
2 tb Vegetable oil
1/2 ts Salt
1 tb Active dry yeast
1/2 c Water; warm (110 to 115°F)
1 c Bran
1/4 c Soy flour
1/2 c Wheat germ
3 c Whole wheat flour
Cook the oatmeal according to directions in 2 cups water. Add the
molasses, oil, and salt. Cool to lukewarm. Dissolve the yeast in
the warm water and add to the oatmeal mixture. Stir in the bran,
soy flour, and wheat germ. Beat in the whole wheat flour, adding a
little at a time, until the dough is stiff. Knead the dough on a
floured surface until it is smooth and elastic. Cover with a damp
towel and let rise in a warm place in a lightly oiled bowl until
doubles in bulk. Punch down and knead again until smooth and
elastic. Divide the dough into two loaves. Shape and put into
lightly oiled bread pans. Let rise until doubled. Bake in a 375°F
oven about 40 minutes, or until brown and sounds hollow when tapped
on top. Remove from pan immediately and cool on wire rack.
