Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | -CHRIS CASTILLO (HJDD64B) |
| 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