Yield: 2 loaves
|1½ cup||Whole wheat flour|
|1 cup||Quaker Oats, uncooked (quick or old-fashioned)|
|3 packs||Active dry yeast|
|1¾ cup||Water; plus...|
|½ cup||Aunt Jemima Syrup OR- Lite Syrup|
|½ cup||Margarine or butter|
|4 cups||All-purpose flour (less may be needed)|
Generously grease two 8x4 or 9x5-inch loaf pans. In large mixer bowl, combine whole wheat flour, oats, yeast and salt. Heat 1-¾ cups water, syrups, and margarine until very warm (120 to 130 degrees F).
Pour over oats mixture; add 2 eggs. Beat at low speed of electric mixer 1 minute. Continue beating at medium speed 2 minutes.
Gradually stir in enough all-purpose flour to make a soft dough. On lightly floured surface, knead in enough remaining flour until dough becomes smooth and elastic; about 10 minutes. Place dough in large greased bowl. Cover; let rise in warm place about 45 minutes or until double in size.
Punch dough down. Divide into 2 parts; shape each into ball. Allow dough to rest, covered with inverted bowl, about 15 minutes. Shape each ball into loaf. Place in prepared pans. Cover; let rise in warm place about ½ hour or until double in size.
Heat oven to 375 F. Combine remaining egg and 1 tablespoon water; brush over loaves. Bake 30 to 35 minutes or until loaves sound hollow when tapped lightly. Immediately remove loaves from pans.
Cool on wire rack.
2 LOAVES (18 SLICES EACH)
NUTRITIONAL ANALYSIS per slice: * calories 111 * carbohydrates 18 g * protein 3 g * fat 3 g * calcium 10 mg * sodium 160 mg * cholesterol 25 mg * dietary fiber 1 g
Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias