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Oatmeal Bread

1 cup rolled oats plus 2 cups water or 2 cups leftover cooked oatmeal
1 packet dry yeast
2 T plus 1 t brown sugar
1/4 c warm water (98 to 115 F)
2 t salt
3 c whole wheat flour
2 c unbleached all purpose or bread flour
1/2 c warm milk

In medium sauce pan combine oats and 2 c water. Bring to boil over
medium high heat. Cook, stirring often, until you have a thick
porridege, about 5 minutes. Set aside to cool. If you already
have oatmeal prepared, skip this step.

In large mixing bowl combine warm water, yeast, and brown sugar.
Set aside until foamy. In seperate bowl mix salt and flours. Add
oatmeal and milk to yeast mixture, then stir in flour mixture one
cup at a time until you have a dough with enough body to knead.
You may have to add more flour, but only 1/2 c at a time. The
dough should be sticky, so don't add enough to make it stiff.

Knead the dough on a lightly floured surface or in a food processer
or mixmaster until it is supple and elastic, about 10 minutes, or
until it forms a ball around the blade or dough hook. Transfer to
a lightly greased bowl, cover with a light towel, and let rise
until doubled.

Punch down the dough, and knead it to press out airholes, about 3
minutes. Divide the dough in two, and pat each into a fat log.
Place each in a lightly greased 8x4x2 pam. Cover loosely with
towel and let rise until doubles.

Preheat oven to 375F.

Bake until golden brown and the bread sounds hollow if tapped on
the bottom, about 50 minutes.

Turn out of pans and cool on rack for 20 minutes before slicing.


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