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Oatmeal Wheat Bread

My mother taught me to make this bread when I was 10 years old. And of the many kinds of breads I've baked over the years, this one is my favorite. I tastes marvelous and it's good for you!—Jackie Gavin, Essex Junction, Vermont

24 ServingsPrep: 20 min. + rising Bake: 40 min. + cooling

Ingredients

1-3/4 cups boiling water
1 cup quick-cooking oats
1/2 cup molasses
1/4 cup shortening
1-1/2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/4 cup orange juice
2-1/2 cups whole wheat flour
3 to 3-1/2 cups all-purpose flour
Melted butter

Directions

In a large bowl, pour boiling water over cereal. Add the molasses,
shortening and salt. Let stand until warm (110°-115°),
stirring occasionally.
In a small bowl, dissolve yeast in warm water. Add the orange juice,
oat mixture and whole wheat flour. Beat until smooth. Stir in 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. Shape into two loaves; place in greased 8-in. x
4-in. loaf pans. Cover and let rise until doubled, about 45 minutes.

2 of 2

Oatmeal Wheat Bread (continued)

Directions (continued)

Bake at 350° for 40 minutes. Remove from pans to cool on wire
racks; brush with butter. Yield: 2 loaves (12 slices each).

Nutrition Facts: One slice equals 121 calories, 2 g fat (0 saturated fat), 0 cholesterol, 110 mg sodium, 23 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch.