Here is the recipe I use. You might have to increase the boiling
water somewhat because of the added cereal. Sometimes I have to and
sometimes I don't. Don't add too much more, though, because the
bread should have a firm crumb. Enjoy.
Best Ever Oatmeal Bread
2 pkgs. dry yeast or 2 yeast cakes
1/3 cup shortening (oil seems to work well also)
1/2 cup warm water
2 tsp. salt
2 eggs beaten
1 1/2 cup boiling water
1 cup quick-cooking rolled oats
1/4 cup honey
1/4 cup molasses
5 1/2 - 6 cups flour
Dissolve yeast in warm water. Combine boiling water, rolled oats,
honey, molasses, and shortening and salt. Cool to lukewarm.
Stir in 2 cups of flour and beat well. Add yeast, and Mix thoroughly,
stir in enough flour to make a soft dough. Turn out on flour surface
and knead 10 minutes, or until smooth and elastic.
Place in a greased bowl, turning once to grease top. Cover and let
rise until double in bulk 1 1/2 hours-2 hours. Punch down; divide
dough in half, cover and let rest 10 minutes.
Grease two 9 x 5" bread pans and coat inside with rolled oats. Shape
dough into loaves and place in pans. Cover and let rise until double
about 45 minutes.
Mix 1 egg white with 1 TBLS. water and brush top of loaves, and
sprinkle with rolled oats. Bake at 425 F for 15 minutes, reduce heat
to 325 F for 30 minutes more.
*Be sure to use enough flour because otherwise oatmeal bread has a
tendency to "fall" on the sides after it's baked.