Ingredients:
1/2 cup honey
2 cups warm water
3 packages active dry yeast
1 1/2 cups rolled oats
1/4 cup olive oil
1 egg
1 tablespoon salt
2 cups whole-wheat flour
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3 1/4 cups all- purpose flour
safflower margarine or butter
Method:
Combine honey with water, add yeast. Let stand 5 minutes.
In a mixing bowl, combine oats, olive oil, egg, salt, whole-wheat flour and 2 cups of all-purpose flour. Mix with wooden spoon to form a soft dough.
Knead the dough, gradually adding remaining 1 cup all-purpose flour, until smooth. Place dough in a 2 1/2 quart bowl greased with safflower margarine, turning once to coat top. Cover and let rise in a warm place until double in size, about 1 1/2 hours. (Dough is ready if indentation remains when touched.)
Punch dough down and divide into halves. Let rest 5 minutes. Flatten each half with hands or rolling pin (belan) into rectangle. Roll into a cylinder. Place seam side down in loaf pans greased with margarine. Cover and let rise until double in size, about 1 hour.
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Bake at 350oF for 20-30 minutes. When dough is set, remove from pans to oven rack and cook 10-15 minutes longer or until bread sounds hollow when tapped. Cool on wire racks.
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