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oatmeal-bread recipe

Date:    Mon, 04 Oct 93 11:26:00 CDT
 From:    cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)
 Modified from a recipe in Beatrice Ojakangas' Great Whole Grain Bread book
 (a really great book.  all the recipes use lots of butter and milk but they
 all work well--so far--without it)
 4 pkg (8 t) active dry yeast
 1 c whole wheat flour (room temp)
 stir in:
 1 c water at yeast-growing temperature (105-110 F)
 1/4 c sweetener (room temp)
 let stand for about 10 minutes to make sure the yeast is working
 stir in:
 6 c. cooked oatmeal
 2 t. salt 
 1 c. uncooked oatmeal
 add by cupful, while stirring (or use a mixer if you've got weak arms :)
 ~10 c. bread flour (need the extra gluten.  Whole wheat + gluten flour might
   work but I'd use at least some unbleached  white or bread flour)
 let rest for 15 min and then knead until it feels right (smooth will not quite
 apply because of the oats, but it should mostly stop feeling sticky)
 let rise until double 
 punch down
 let rise again if you've got the time, shorter rise this time
 divide into four balls and place in nonstick bread pans
 let rise until doubled
 bake at 375 until a tapped loaf sounds hollow.  the top will not brown too
 much, you can rub it with eggwhite/water if you do that kind of thing and
 maybe that'll help
 kwvegan vegan