Recipe - Ileens Brown Bread

1 qt Warm water
6 tablespoon Instant potato flakes
6 cup Stoneground whole wheat
Flour
4 cup Stoneground rye flour
2 cup Steelcut oatmeal
2 pack Active dry yeast
One half cup Oil
One half cup Molasses
1 tablespoon Salt
3 lg Eggs, beaten
1 Egg mixed with 1 tbsp water
For glaze
Sesame seeds or wheat germ

Combine the flours & oatmeal. Set aside. Whisk together potato flakes in
warm water. Add yeast, stirring until dissolved. Add the oil, molasses &
salt. Beat in 4 cups of the flour mixture until smooth. Cover & let proof
20 30 minutes or til light & bubbly. Stir down the sponge & add the eggs.
Gradually add sufficient flour mixture to make a soft, workable dough that
pulls away from the sides of the bowl. Turn out onto a floured surface &
knead 8 10 minutes until smooth & resilient. Place the dough in a warm,
buttered bowl, turning to coat the top. Cover loosely with plastic wrap & a
towel and let rise until doubled, about 1 1 One half hours.

Punch down the dough & turn out onto a floured surface. Divide into 4 equal
portions. Knead each piece, cover & let rest 10 15 minutes. Butter four
8 1/2" loaf pans. Form the dough into loaves & place in the pans. Cover &
let rise until just curved over tops of pans, about 30 40 minutes. Brush
the loaves with the glaze & sprinkle with seeds or wheat germ.

Bake at 350 degrees for 45 minutes. Let cool on wire racks.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini