Ingredients
2 packages (1/4 ounce each) active dry yeast4-1/2 cups warm water (110° to 115°), divided3/4 cup vegetable oil3/4 cup sugar1/4 cup molasses2 teaspoons salt1/4 cup toasted wheat germ1/4 cup oat bran2 cups quick-cooking oats3 cups whole wheat flour7 to 7-1/2 cups all-purpose flour
Preparation
In a large bowl, dissolve yeast in 1/2 cup warm water. Add oil, sugar, molasses, salt, wheat germ, bran and remaining warm water; mix well. Add oats, whole wheat flour and 2 cups all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and shape into four loaves. Place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes. Remove from pans and cool on wire racks.
