Sourdough oatmeal whole wheat bread

Yield: 1 servings

Measure Ingredient
1 cup Sourdough starter
1 tablespoon Sea salt
2 packs Dry yeast
5 cups Whole wheat flour; to 6 c. warm water (110F)
2 \N Eggs, beaten boiling water
6 tablespoons Rolled oats
1 cup Rolled oats
1 \N Egg white; beaten
⅔ cup Light molasses; (or honey) water
⅓ cup Safflower oil

Measure out sourdough starter. Soften yeast in warm water. Combine boiling water, oats, molasses, oil and salt. Cool to lukewarm. Stir in 2 c. flour. Beat well. Add to sourdough starter along with softened yeast and eggs. Stir in enough of remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead 5 - 8 minutes or until smooth and elastic. Shape dough into a ball and place in lightly

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