Yield: 16 servings
|1 pack||Active dry yeast|
|¼ cup||Warm water|
|4 tablespoons||Dairy free margarine|
|¼ cup||Brown sugar|
|2 cups||Oatmeal (uncooked)|
|1 cup||Boiling water|
|1 cup||Cool water|
|2 cups||Whole wheat flour|
|2½ cup||Unbleached white flour|
Measure ¼ cup warm water and stir yeast and 1 tablespoon of the molasses in the water. Let stand until bubbly.
Meanwhile, in a large bowl, combine margarine, remaining molasses, salt, brown sugar, oatmeal and the boiling water, stirring until margarine melts.
Add cool water and yeast to above mixture. Beat in 4 cups of the flour, 1 cup at a time.
Turn out the dough onto a floured board and knead until smooth, about 5 minutes, adding more flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise ina warm place until doubled (about 1 hour).
Punch dough down and divide into 16 equalpieces. Shape each piece into a smooth ball. Place balls about 2 inches apart on greased baking sheets and flatten slightly. Cover and let rise in a warm place until doubled (30 or 40 minutes.) Bake in a preheated 350 degree oven until lightly browned, about 20 minutes.
Note: This recipe can be shaped into 2 loaves and placed in greased 9 x 5-inch loaf pans. Allow to rise until double and bake in a 350 degree oven about 40 minutes or until bread sounds hollow when tapped on bottom.
Recipe by Shirley Wilkes-Johnson