QUICK RISING OAT BREAD

1 1/2 cups whole wheat flour
1 cup Quaker oats, uncooked (quick or old-fashioned)
3 packages active dry yeast
2 teaspoons salt
1 3/4 cups plus 1 tablespoon water
1/2 cup Aunt Jemima maple syrup or lite maple syrup
1/2 cup margarine or butter
4 cups all-purpose flour (less may be needed)

Generously grease two 8x4 or 9x5-inch loaf pans.

In large mixer bowl, combine whole wheat flour, oats, yeast and salt.

Heat 1 3/4 cups water, syrups, and margarine until very warm (120 to 130 degrees F). Pour over oats mixture; add 2 eggs. Beat at low speed of electric mixer 1 minute. Continue beating at medium speed 2 minutes.

Gradually stir in enough all-purpose flour to make a soft dough. On lightly floured surface, knead in enough remaining flour until dough becomes smooth and elastic; about 10 minutes.

Place dough in large greased bowl. Cover; let rise in warm place about 45 minutes or until double in size.

Punch dough down. Divide into 2 parts; shape each into ball. Allow dough to rest, covered with inverted bowl, about 15 minutes.

Shape each ball into loaf. Place in prepared pans. Cover; let rise in warm place about 1/2 hour or until double in size.

Preheat oven to 375 degrees F.

Combine remaining egg and 1 tablespoon water; brush over loaves.

Bake 30 to 35 minutes or until loaves sound hollow when tapped lightly. Immediately remove loaves from pans. Cool on wire rack.

2 loaves (18 slices each)
Source: Quaker Oats Company