Put the oat
in a large mixing bowl and pour the boiling water over them. Set aside
to cool. In another bowl, mix the yeast with the sugar and warm water.
When the oats have cooled to lukewarm, add the yeast, salt, oil,
molasses, and white flour. Beat well with strong circular strokes. Then
add 2 cups of whole wheat flour and begin to knead. Add more whole wheat
flour as necessary to make the dough easy to handle. Transfer the dough
to a floured board and knead for about 5 minutes.
Return the
dough to the bowl, cover with a damp towel, and place in a warm spot
until it has doubled in bulk. Punch the dough down, divide it in half,
and shape into two loaves. Put them into two 4 x 9 inch well greased
loaf pans, cover loosely with a towel, and place in a warm spot to rise
again for 30-40 minutes, until the dough approaches the top of the pans.
Preheat oven to 350F. Bake the loaves for 45 minutes to 1 hour, or until
they are browned and hollow when tapped on the bottom.
Here is a
rich, sweet bread for garden sandwiches.
