Ingredients Jump to Instructions ↓

  1. 2 cups warm water (105F-115-F)

  2. 2 1/2 teaspoons active dry yeast

  3. 1/4 cup molasses

  4. 5 -6 cups whole wheat flour

  5. 2 tablespoons sugar

  6. 2 teaspoons salt

  7. 1/2 cup canola oil

  8. 1 large egg white, beaten until frothy with

  9. 1 teaspoon water

  10. 3 tablespoons old fashioned oats

Instructions Jump to Ingredients ↑

  1. In a small bowl, stir together 1 3/4 cups warm water and yeast, and let stand until foamy, about 5 minutes. In a measuring cup, whisk together remaining 1/4 cup water and molasses.

  2. In a large bowl, stir together 2 cups flour, sugar, salt, and oil and add molasses and yeast mixtures, stirring until combined well.

  3. Stir in enough of remaining 3-4 cups flour, 1/2 cup at a time, for mixture to form a soft dough and turn dough out onto a lightly floured surface; knead dough 8 minutes, or until smooth and elastic, and shape into a ball (it may be a bit sticky at this point, but will be easy to handle after rising). (I let my KitchenAid handle the mixing and kneading.).

  4. Transfer dough to a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place until doubled in bulk (about 1 hour).

  5. Punch down dough and let rise, covered 45 more minutes.

  6. Divide dough in half, lightly knead each piece and form into ovals. Transfer loaves to greased loaf pans (8 1/2 X 4 1/2 X 2 inches) and let rise, covered with kitchen towels, 45 minutes.

  7. During the final rise, preheat oven to 400°F.

  8. Brush tops of loaves lightly with egg wash and sprinkle with oats (or whatever you choose:) Bake loaves in middle of oven 10 minutes. Reduce heat to 350F and bake loaves 20-25 minutes more, or until golden brown.

  9. Turn loaves out onto a rack to cool.


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