Bread Recipes - MONASTERY OATMEAL LOAF

Ingredients:
1 package active dry yeast
3 to 3 1/2 cups whole wheat flour
2 tablespoons sugar
1/2 cup warm water,
1 teaspoon salt
6 tablespoons butter or margarine, melted
3 cups milk, scalded and cooled to 105°F.-115°F.
4 cups rolled oats, quick or old-fashioned
3 cups bread flour or all-purpose flour
Additional rolled oats for tops of loaves


Procedures:
In large mixing bowl, dissolve yeast and sugar in warm water. Let
stand 5 minutes until yeast foams. Add milk, bread flour, and 3 cups
of the whole wheat flour. Mix until dough is smooth, then cover and
let rise 1 hour or until doubled. Sprinkle salt over. Mix melted butter
and oats and stir into the dough. Sprinkle remaining whole wheat
flour onto board and turn dough out onto it. Let stand 10 minutes.
Meanwhile, wash bowl and lightly grease it. Knead dough 10 minutes
or until springy. Put ball of dough into bowl, turn over to grease top,
cover, and let rise until doubled, about ll/2 hours. Grease two 9x5-
inch loaf pans. Divide dough in half. Shape into loaves. Brush with
water and roll in extra oats to coat loaf. Place in prepared pans. With a
sharp knife, slash the loaves once lengthwise, then 5 times diagonally
on each side of the long slash from the slash toward the edge of the
pan. Let rise until doubled. Preheat oven to 375° F. Bake 35 to 40 minutes,
until loaf sounds hollow when tapped. Remove from pans and
cool on racks.
MAKES 2 LARGE LOAVES