Serves: 5
Total Calories: 666
Yield: 2 Medium Loaves

1 1/2 cups oats (not instant)
2 cups boiling water
1 tablespoon (1 packet) active dry yeast
1/2 cup lukewarm water
1/2 cup molasses
1/4 cup vegetable oil
1 tablespoon salt
2 cups white unbleached flour
2-3 cups whole wheat flour

1. Place the oats in a dishpan or large bowl and cover with the boiling water. Stir and set aside. Mix the yeast with the lukewarm water. When the oat mixture has cooled to lukewarm, add the yeast mixture, molasses, oil, salt, and white flour. Beat well with a wooden spoon for 1 to 2 minutes.

2. Add 2 cups of whole wheat flour, then squeeze the mixture with your hands until the flour disappears. If it is too wet to pick up, add a little more flour. As soon as you can handle the dough, sprinkle with a bit more flour and begin to knead directly in the bowl (or on a floured board), adding more flour as necessary. Knead for about 5 minutes, or until the dough feels springy. Shape into a ball.

3. Spread a little oil on the bottom and sides of the bowl. Add the ball of dough, then turn it over, oiled side up. Cover and set in a warm spot for about an hour, or until the dough doubles in bulk. Thoroughly grease (with oil or butter) two 8-x-4-inch bread pans and set aside.

4. Punch down the risen dough and shape into a ball. Cut in half, and pat each half into a flattened rectangle that is a little longer than the pans. Starting at one of the long sides, tightly roll up each rectangle. Pinch the seam together, turn the loaf over, and tuck the ends under neatly. Place seam-side down in the prepared pans, cover, and let rise for about 45 minutes, or until doubled in bulk (the loaves will just about reach the top of the pans).

5. Place in a preheated 350°F oven and bake for about 50 minutes, or until the loaves are browned and hollow-sounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving.

VARIATIONS
Light Oatmeal Bread: Use all unbleached white flour, and substitute honey for the molasses.
Oatmeal Fruit-Nut Bread: After the first rising, work 1/2 cup chopped walnuts or pecans,

Nutritional Facts:

Serves: 5
Total Calories: 666
Calories from Fat: 111

More Recipes from the Great Natural Breads Made Easy Cookbook:
Honey Whole Wheat Bread
75 Minute Health Bread
Peasant Bread
Wheat-Berry Bread
Corn-Wheat Bread
Oatmeal Bread
Anadama Bread
Grow Your Own Sprouts
Sprouted Wheat Bread
Wheatena Wheat Bread
Soy Bread
Norwegian Rye Bread
Potato-Rye Bread
Rye-Corn-Potato Bread
Pumpernickel Bread
Wheat Germ Batter Bread
Whole Wheat Batter Bread
Ten-Grain Bread
Multigrain Bread
Olive Bread
Multi-Seed Bread
Walnut Bread
Kaffee Klatch Bread