Colonial Oat Bread

Delicious, delicious, delicious!! This is basically a light, but not white, bread with quick oats, small amount of whole wheat flour, brown sugar and honey. Rises beautifully and makes 4 full loaves. Great for toast, sandwiches, or with soup on a cold night.

• Ready In: 3 hrs 40 mins
• Yields: 4 loaves

Ingredients

• 1  cup whole wheat flour
• 2  cups quick-cooking oats
• 3 (1/4ounce) packages active dry yeast
• 1 1⁄2 tablespoons salt
• 7  cups white flour
• 1⁄2 cup brown sugar
• 4 1⁄2 cups water
• 1  cup honey
• 1⁄2 cup butter, softened
• 2  eggs, beaten
• 3 1⁄2-5  cups  additional white flour

Directions

1. In a very large bowl, combine and mix the whole wheat flour, oats, yeast, salt, 7 cups white flour, and brown sugar.
2. In a saucepan heat to about 110-120 degrees--water, honey and butter.
3. When it is the proper temperature, pour it over the dry mixture in the bowl and mix well.
4. Add the eggs and mix till smooth.
5. Stir in enough of the remaining flour to a fairly stiff dough.
6. Turn out onto a floured surface and knead till smooth; about 100 times.
7. Place in a greased bowl, turning once to grease the top.
8. Cover with plastic wrap and let it rise till doubled; about 1 hour.
9. Punch down and turn onto a floured surface.
10. Divide dough in fourths and shape into loaves.
11. Place the loaves in greased pans.
12. Cover and let rise about 30-45 minute in a warm spot.
13. Bake at 350 degrees for about 35-40 minute covering with a piece of aluminum foil the last part of baking if loaves get too brown.
14. Remove from pans to wire racks.
15. Cover with a clean dish towel and cool.
16. Enjoy!