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OATMEAL WHEAT BREAD 
2 pkg. active dried yeast
1 tbsp. molasses
1/4 c. warm water (110 degrees)
3 tbsp. molasses (not Black Strap)
1/4 c. butter
2 tsp. salt
1/3 c. brown sugar
2 tbsp. white sugar
2 c. oatmeal (either kind)
1 c. boiling water
1 c. cold water
2 c. ground whole wheat flour
2 1/2 to 3 c. white (unsifted) flour

In a small bowl combine yeast, water and the one tablespoon molasses. Let stand until bubbly (about 15 minutes).

In a large bowl combine butter, the 3 tablespoons molasses, salt, sugars, oatmeal and the boiling water. Stir until butter melts, then add the cold water and the yeast mixture. Beat in the whole wheat flour and one cup of the white flour - mix well. Pour the remaining 2 cups of white flour onto the counter.

Make a large "well" in the middle of the flour and pour the batter into this "well." Knead the flour into the batter until smooth and elastic (10 minutes - approximately) - if necessary. Add more flour to prevent sticking as you knead. Grease large bowl - put the ball of dough in and turn to coat with grease all over. Cover and let rise in a warm place until doubled (about one hour).

Punch down. Knead ONLY SLIGHTLY. It won't raise well if kneaded too much at this point. Divide dough in half. Shape into loaves and place in greased bread pans (9 x 5). Cover and let raise until doubled (about 45 minutes).

Bake in a preheated 350 degree oven for about one hour, or until they sound hollow when tapped. Turn out onto a rack to cool. Rub with butter all over while still hot.

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