Hearty Oatmeal Bread
1-1/2 cups Boiling Water
1 cup Oats, Rolled, Regular Old fashioned
3/4 cup Molasses
3 Tb Vegetable Oil
2 tsp Sea Salt
1 Tb Yeast, Active Dry
2 cups Water, lukewarm
1 cup White Bean Flour
7 cups Whole Wheat Flour
Place rolled oats in a large bowl; pour boiling water over oats and let stand 30 minutes.
Add molasses, oil and salt.
Dissolve yeast in warm water and add to oat mixture. Beat well, add bean flour.
Work in enough whole wheat flour to make a medium-soft dough.
Turn out onto a floured board and knead until smooth, about 10 minutes.
Put dough in an oiled bowl, turning to coat.
Cover and let rise in a warm place until doubled, about 1 hour.
Divide and shape into 2 loaves and place in loaf pans that have been sprayed with nonstick vegetable coating.
Cover and let rise until doubled, about 45 minutes.
Preheat oven to 400 degrees.
Place pans on middle rack of oven and bake for 10 minutes.
Reduce heat to 350 degrees and bake for 30-40 minutes, or until the loaves sound hollow when tapped.
Cool on wire racks.
Brush tops of loaves with butter for a soft crust (optional).
Yield: 2 loaves (approx. 1 lb each)
