Bread: Whole-Wheat Bread

3 c. whole-wheat flour

2 pkgs. dry yeast

2 1/2 c. buttermilk

1/4 c. molasses

1/4 c. honey

1 T. salt

1/3 c. butter

1 1/2 c. rolled oats

2 eggs

2 1/2 to 3 c. flour

Combine whole-wheat flour and yeast.  Heat buttermilk, molasses, honey, salt and butter until warm (105 to 115).  Pour into mixer bowl, add oats, whole-wheat yeast mixture and eggs.  Blend at low speed, then beat for 3 minutes and medium speed.  Stir in enough flour to make a stiff dough.  Knead for 8 to 10 minutes.  Place in lightly greased bowl, cover and let rise until doubled.  Punch down, rest for 20 minutes.  Shape into 2 loaves.  Place in 9x5x3-inch bread pans.  Brush top with soft shortening.  Let rise.  Bake at 375 for 25 to 30 minutes.  Remove from tins.  Cool on wire rack.

Mrs. Marcella Lehman

Our Swiss Pantry II

First Mennonite Church

1987