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Brown Bread

2 cups warm water
2 1/2 teaspoons dry yeast
2 tablespoons sugar
2 teaspoons salt
1/4 cup blackstrap molasses
1/2 cup canola oil
5-6 cups whole-wheat flour.
eggwash made with one egg and 2 tablespoons water
2-3 tablespoons rolled oats

Sprinkle the yeast over 1 3/4 cups warm water, let stand for 5
mintues or until bubbly.

Dissolve molasses in remaining 1/4 cup water.

Mix 2 cups flour, salt and sugar in a large bowl. Add the oil and
the molasses and yeast mixtures, and stir until well-mixed. Add
the remaining 3-4 cups of flour, 1/2 cup at a time, until you get
a smooth, elastic dough. Turn onto a lightly floured board and
knead for 8 minutes.

Place the dough in a lightly oiled bowl and turn to coat. Cover
with plastic wrap and let rise until doubled, about 1 hour. Punch
the dough down, and then cover and let rise for 45 minutes.

Preheat oven at 400 degrees Farenheit

Divide the dough in half, shape into ovals and place in two loaf
pans. Cover with a damp cloth and let rise 45 minutes.

Brush loaves with eggwash, sprinkle with oats and place in 400
degree oven for 10 minutes. Reduce heat to 350 and bake for 20-25
minutes.

Cool on a rack.

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