Ingredients
- 16 equalpieces
- 2 on greased baking sheets (inches apart)
- 2 oatmeal
- 500 gr flour
- 325 gr unbleached flour (white)
- 250 gr wheat flour (whole)
- 240 ml cool water
- 240 ml boiling water
- 130 gr at a time
- 60 ml molasses
- 60 ml warm water
- 60 ml warm water
- 55 gr dairy free margarine
- 55 gr brown sugar
- 16 ml molasses in the water
- 6 gr salt
- 1 package dry yeast (active)
slightly. Cover and let rise in a warm place until doubled (30 or 40 minutes.) Bake in a preheated 350 degree oven until lightly browned, about 20 minutes. Note: This recipe can be shaped into 2 loaves and placed in greased 9 x 13 cm loaf pans. Allow to rise until double and bake in a 350 degree oven about 40 minutes or until bread sounds hollow when tapped on bottom. Recipe by Shirley Wilkes-Johnson
