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Whole Wheat Oatmeal Bread


1 1/2 cup milk
1 1/2 cup water
1/4 cup mild honey
3 tablespoon safflower or corn oil
2 pkg. active dry yeast
3 cup whole wheat flour
2 cup unbleached white flour
1/2 cup soy flour
1 tablespoon salt
2 cup rolled oats
1/2 cup wheat germ

Makes 2 loaves

Scald milk and water; remove from heat and stir in honey and oil. Transfer to a large mixing bowl and cool to lukewarm. Add yeast and stir to dissolve. Stir in 1 cup whole wheat flour, 1 cup white flour, soy flour, and salt. Gradually add remaining whole wheat and white flours, oats and wheat germ.

Turn out onto lightly floured board and knead 10 minutes, working in up to 3/4 cup additional white flour to make a firm dough. Let the dough rise about 50 minutes, or until doubled. Punch down, divide in half, and form 2 loaves. Place in buttered loaf pans and let rise 40 to 45 minutes or until doubled.

Bake in 375 degree oven for 35 minutes or until bread tests done. Cool and store.




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