Oatmeal Bannocks

Adapted from the cookbook "The Secrets of Jesuit Breadmaking." Awesome bread, my family eats a lot of it in the fall and winter months and enjoy it particularly with Cock-a-leekie Soup (Cock-a-Leekie (Chicken and Leek Soup)).

• Ready In: 1 hr 40 mins
• Serves: 16
• Yields: 2 loaves

Ingredients

• 2 1⁄2-3  cups flour
• 1⁄3 cup sugar
• 3⁄4 teaspoon salt
• 1  cup rolled oats
• 2  tablespoons  yeast
• 1⁄2 cup milk
• 1⁄2 cup water
• 4  tablespoons butter
• 1  egg, beaten

Directions

1. Mix 3/4 cup flour, the sugar, salt, oats, and yeast thoroughly.
2. Milk butter in sauce pan. Add milk and water and heat till just warm.
3. Add milk mixture to flour-oat mixture and beat for 5 minutes.
4. Add egg and another 1/2 cup of flour and continue beating for another 5 minutes, adding more flour until bread pulls away from the side of the bowl.
5. Turn bread out on a lightly floured surface and knead 8-10 minutes till smooth and elastic- adding flour as needed.
6. Lightly spray a bowl with cooking spray, add dough. Lightly spray dough with cooking spray. Cover bowl with plastic wrap and let it raise in a warm place till doubled in bulk (about 45 minutes).
7. Punch down dough. Divide in two and roll out each half into an 8" circle.
8. Spray two 8" round cake pans with cooking spray. Add dough (one to each pan) and with a knife gently score each loaf into 8 wedges (don't cut all the way through the dough).
9. Lightly cover with plastic wrap (or a tea towel) and let rise until doubled in bulk (about 30 minutes).
10. Bake at 375F for 20 minutes.