OATMEAL WHEAT BREAD
 
Ingredients
  • 2 to 2-1/2 c. flour
  • 1 c. rolled oats
  • 2 tsp. salt
  • 3 pkgs. yeast
  • 1-3/4 c. water
  • ½ c. corn syrup
  • ½ c. oleo or butter
  • 2 eggs (reserve one egg white)
  • 2 c. whole wheat flour
  • 1 c. rye flour
  • 1 Tbsp. water
  • 4 tsp. sesame seed
Instructions
  1. In large bowl, combine 1-1/2 cups flour, oats, salt and yeast; blend well. In medium saucepan, heat water, corn syrup and margarine until very warm. Add warm liquid and eggs to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand (or with dough hook) stir in whole wheat flour and rye flour to form a soft dough.
  2. On floured surface, knead in up to 1 cup white flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and towel. Let rise in warm place until light and doubled in size, about 1 hour. Punch down dough. Divide into 2 parts. Place in greased pans. Cover; let rise in warm place until light and doubled in size, about 1 hour. Combine reserved egg white and 1 tablespoon water, brush over loaves. Sprinkle with sesame seed. Bake at 375 degrees, 30-40 minutes or until loaves sound hollow when tapped on bottom.
Notes
Jinny Larson
Recipe by Larsons' Favorite Recipes at https://www.larsoncookbook.com/oatmeal-wheat-bread/