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Print this Recipe    Oatmeal Wheat

Whole Wheat/Oatmeal Bread
Makes 2 loaves

1 1/2 cups milk
1 1/2 cup swater
1/4 cup mild honey
3 Tbsp. safflower or corn oil
2 pkg. active dry yeast
3 cups whole wheat flour
2 cups unbleached white flour
1/2 cup soy flour
1 Tbsp. salt
2 cups rolled oats
1/2 cup wheat germ

Scald milk and water, remove from heat and stir in honey and oil.
Transfer to a large mixing bowl and cool to lukewarm. Add yeast
and stir to dissolve. Stir in 1 cup whole wheat flour, 1 cup white
flour, soy flour, and salt. Gradually add remaining whole wheat
and white flours, oats and wheat germ.

Turn out onto lightly floured board and knead 10 minutes, working
in up to 3/4 cup additional white flour to make a firm dough. Let
the dough rise about 50 minutes, or until doubled. Punch down,
divide in half, and form 2 loaves. Place in buttered loaf pans
and let rise 40 to 45 minutes or until doubled. Bake in 375 degree
oven for 35 minutes or until bread tests done. Cool and store.


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