Recipe - German Oatmeal Bread

2 pack Active dry yeast or 2
Cakes compr yea
One fourth cup Warm water
2 cup Milk
One fourth cup Honey
2 tablespoon Veg. shortening
1 tablespoon Salt
4 cup All purpose flour
2 cup Granulated whole wheat
Cereal uncooked OR
2 cup Uncooked quick rolled oats

Dissolve yeast in warm water in large bowl. Scald milk, honey, shortening
and salt in small saucepan, then sat aside and cool to lukewarm. Stir
these two mixtures together in large bowl. Stir in half of flour, beating
or stirring until mixture is satinysmooth. Stir in whole wheat OR oatmeal
cereal, then add enough of remaining flour to make a nice, stiff dough.
Turn out onto lightly floured board and knead thoroughly until dough is
elastic and smooth; then return to bowl, brush top with shortening or oil
and cover with a clean cloth. Let rise in a warm place for 45 minutes until
doubled in size. Now punch down dough, cut into desired sizes for loaves
and knead a few times slowly on lightly floured board. Shape into round
loaves Place on greased baking sheet. Cut your favorite symbol on top of
loaves (knife must be sharp); let rise again in warm spot for 30 minutes.
Bake in a 375 degree oven for about 5055 minutes, cool on racks

Recipe By : KTarb//Platts 5

From: Stephanie Da Silva

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip