(Slightly modified from Betsy Oppenneer’s The Bread Book, Old Fashioned Oatmeal Bread, p. 150-151). You can also find this recipe in the LAWLS Neighborhood Cookbook page 172.
2 cups boiling water
1 cup old fashioned rolled oats
1/2 cup soy milk – plain unflavored
1/4 cup vegetable oil
1/2 cup honey
1 cup warm water (105-115 degrees F)
2 scant tablespoons or 2 1/4 ounce packages active dry yeast
2 teaspoons salt
1 cup whole wheat flour
1/3 cup soy flour
1/3 cup whole ground flaxseed meal
1/3 cup wheat bran or wheat germ
1 large egg
4-5 cups unbleached all purpose flour
Add the rolled oats to the boiling water. Remove from heat and cover allowing oats to absorb all of the water, about 30 minutes.
In a small bowl put the warm water, a pinch of sugar and the yeast. Allow yeast to activate to a swelling foam.
Place the oats in a mixer bowl and stir in the milk, oil and honey. Add the activated yeast mixture and stir. Add the salt, wheat flour, flaxseed meal, wheat bran, large egg and 1 cup of all-purpose flour. Mix on low for two minutes – or beat by hand for two minutes.
Continue mixing. Gradually add more flour, a little at a time until you have smooth elastic dough. This should take 6-8 minutes in the mixer with the dough hook or about 10 minutes of hand kneading. Put the dough into an oiled bowl, turn to coat with oil and cover with a kitchen towel or plastic wrap. Allow dough to rise in a warm kitchen until doubled in size – about an hour.
Turn the dough out and shape into two loaves. Place in greased loaf pans 8x3x3.
Again, cover with the towel or plastic wrap and allow to rise for about 45 minutes.
About 15 minutes before the end of rising time preheat the oven to 375 degrees.
Remove towel or plastic and bake loaves for 25-30 minutes.
Remove bread from pans and allow to cool on a wire rack.