Date:    Mon, 04 Oct 93 11:26:00 CDT
From:    cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

OATMEAL BREAD

Modified from a recipe in Beatrice Ojakangas' Great Whole Grain Bread book
(a really great book.  all the recipes use lots of butter and milk but they
all work well--so far--without it)

mix:

4 pkg (8 t) active dry yeast
1 c whole wheat flour (room temp)

stir in:

1 c water at yeast-growing temperature (105-110 F)
1/4 c sweetener (room temp)

let stand for about 10 minutes to make sure the yeast is working

stir in:

6 c. cooked oatmeal
2 t. salt 
1 c. uncooked oatmeal

add by cupful, while stirring (or use a mixer if you've got weak arms :)

~10 c. bread flour (need the extra gluten.  Whole wheat + gluten flour might
  work but I'd use at least some unbleached  white or bread flour)

let rest for 15 min and then knead until it feels right (smooth will not quite
apply because of the oats, but it should mostly stop feeling sticky)

let rise until double 

punch down

let rise again if you've got the time, shorter rise this time

divide into four balls and place in nonstick bread pans

let rise until doubled

bake at 375 until a tapped loaf sounds hollow.  the top will not brown too
much, you can rub it with eggwhite/water if you do that kind of thing and
maybe that'll help