8 tsp. dry yeast
1 c. lukewarm water
1 tbsp. honey
1/4 c. skim milk powder
1 c. water
1/2 c. oil
1 1/2 tsp. salt
4 tbsp. honey
2 eggs, well beaten
2 c. oatmeal
6 1/2 c. whole wheat flour
1 c. currants
1 egg, slightly beaten
1/2 tsp. water

Dissolve yeast in 1 cup lukewarm water. Add 1 tablespoon honey.

Combine skim milk powder and 1 cup water with wire whisk, and heat almost to scalding point. Add oil, salt and honey. Cool to lukewarm.

In large mixing bowl, combine milk mixture, 2 well beaten eggs, and yeast mixture. Mix in oatmeal and 6 cups of the whole wheat flour, 3 cups at a time, reserving 1/2 cup for the second kneading.

Knead until smooth and elastic, for about 10 minutes.

Put into an oiled bowl. Cover with damp cloth and let rise in a warm place until double in bulk - 1 1/2 hours (approximately).

Stir dough down and knead with remaining 1/2 cup whole wheat flour, gradually working in currants. Shape into 3 round loaves. Brush with beaten egg to which 1/2 teaspoon water has been added. Put loaves on oiled cookie sheets to rise. Let rise 1 hour in draft-free spot. Meanwhile preheat oven to 375 degrees.

Bake in preheated oven for 25 minutes until golden brown. Remove from pan and cool before slicing.

Yield 3 round loaves.

First place blue ribbon 4-H winner.