Molasses-Oat Bread

1 cup uncooked regular oats

2 cups boiling water

2 packages active dry yeast

1/3 cup warm water

1/2 cup molasses

1/4 cup honey

2 Tbsp butter, softened

2 1/2 tsp salt

6 to 6 1/2 cups all purpose flour (I use 4 cups fresh ground wheat flour and 2 1/2 bread flour)

1 large egg

2 Tbsp uncooked regular oats

Combine 1 cup oats and boiling water. Stirring well. let stand 20 minutes or until mixture reaches 115

Combine yeast and 1/3 cup warm water; let stand 5 minutes

Combine yeast, oats mixture, molasses, and next 3 ingredients in a large mixing bowl, mixing well. Add 2 cups flour, and stir until smooth. Gradually add enough remaining flour to make a soft dough.

turn dough out onto a well floured surface, and knead until smooth and elastic. Place in a well-greased bowl, turning to grease top. cover and let rise in a warm place free from drafts, 45 min or until double.

punch dough down. and divide in half ; roll 1 portion into a 14x7 inch rectangle. roll up dough, starting at narrow end, pressing firmly to eliminate air pockets; pinch to seal ends. place dough, seam side down, in a well greased 9x5 loafpan. brush loaves with beaten egg, and sprinkle with remaining oats. cover and let rise in a warm place 45 min or until double in bulk.

bake 350 for 30-35 minutes or until loaves sound hollow when tapped. remove from pans immediately; cool on wire racks.