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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 64 |
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I was a novice at break making when a neighbor gave me this recipe 15 years ago. Now bread making is one of my favorite things to do. This recipe won a blue ribbon at the Clackamas County Fair in 1993. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
4-1/2 cups warm water (110° to 115°), divided |
3/4 cup vegetable oil |
3/4 cup sugar |
1/4 cup molasses |
2 teaspoons salt |
1/4 cup toasted wheat germ |
1/4 cup oat bran |
2 cups quick-cooking oats |
3 cups king arthur premium 100% whole wheat flour |
7 to 7-1/2 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in 1/2 cup warm water. Add oil, sugar, molasses, salt, wheat germ, bran and remaining warm water; mix well. Add oats, whole wheat flour and 2 cups all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and shape into four loaves. Place in a greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes. Remove from pans and cool on wire racks. Yield: 4 loaves (16 slices each).
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