1 1/2 c Whole wheat flour
1 c Quaker Oats, uncooked
— (quick or old-fashioned)
3 pk Active dry yeast
2 ts Salt
1 3/4 c Water; plus…
1 tb Water
1/2 c Aunt Jemima Syrup
-OR- Lite Syrup
1/2 c Margarine or butter
4 c All-purpose flour
— (less may be needed)
Generously grease two 8×4 or 9×5-inch loaf pans. In large mixer bowl,
combine whole wheat flour, oats, yeast and salt. Heat 1-3/4 cups
water, syrups, and margarine until very warm (120 to 130 degrees F).
Pour over oats mixture; add 2 eggs. Beat at low speed of electric
mixer 1 minute. Continue beating at medium speed 2 minutes.
Gradually stir in enough all-purpose flour to make a soft dough. On
lightly floured surface, knead in enough remaining flour until dough
becomes smooth and elastic; about 10 minutes. Place dough in large
greased bowl. Cover; let rise in warm place about 45 minutes or
until double in size.
Punch dough down. Divide into 2 parts; shape each into ball. Allow
dough to rest, covered with inverted bowl, about 15 minutes. Shape
each ball into loaf. Place in prepared pans. Cover; let rise in
warm place about 1/2 hour or until double in size.
Heat oven to 375 F. Combine remaining egg and 1 tablespoon water;
brush over loaves. Bake 30 to 35 minutes or until loaves sound
hollow when tapped lightly. Immediately remove loaves from pans.
Cool on wire rack.
2 LOAVES (18 SLICES EACH)
NUTRITIONAL ANALYSIS per slice: * calories 111 * carbohydrates 18 g *
protein 3 g * fat 3 g * calcium 10 mg * sodium 160 mg * cholesterol
25 mg * dietary fiber 1 g
Yields
2 loaves
