*  Exported from  MasterCook  *
 
                    SOURDOUGH OATMEAL WHOLE WHEAT BREAD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sourdough                        Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CASTILLO   (HJDD64B)
    1      cup           Sourdough starter
    1      tablespoon    Sea salt
    2      packages      Dry yeast
    5      cups          Whole wheat flour -- to 6 c.
      1/2  cup           -warm water (110F)
    2                    Eggs -- beaten
    1 1/4  cups          -boiling water
    6      tablespoons   Rolled oats
    1      cup           Rolled oats
    1                    Egg white -- beaten
      2/3  cup           Light molasses -- (or honey)
    1      tablespoon    -water
      1/3  cup           Safflower oil
 
 Measure out sourdough starter. Soften yeast in warm water. Combine boiling water,
oats, molasses, oil and salt. Cool to lukewarm. Stir in 2 c. flour. Beat well.
 Add to sourdough starter along with softened yeast and eggs. Stir in enough of
remaining flour to make a soft dough. Turn out onto a lightly floured surface and
knead 5 - 8 minutes or until smooth and elastic. Shape dough into a ball and
place in lightly greased bowl, turning once. Cover with a cloth and set in a warm
place free from drafts and let rise 1 to 2 hours or until doubled in size. Punch
down dough and turn out onto a lightly floured surface. Divide dough in half.
 Cover and let rest for 10 minutes. Coat 2 well greased loaf pans with about 3
tbsp oats per pan. Shape dough into loaves and place in pans. Cover and let rise
in warm place for 1 1/2 hours or until doubled in size.
 Brush loaves with mixture of egg white and water.
 Sprinkle tops lightly with rolled oats. Bake at 375F for 40 to 50 minutes or
until done (I find mine are always done at 35 minutes so watch carefully). Makes 2
loaves.
 
  Formatted by Elaine Radis BGMB90B; October, 1993
 
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