Hearty Oatmeal Bread

Description
The number of slices used to calculate the recipe was not given or checked. Guessed about 16 half-inch slices per loaf to make 32 servings.
 * Source: Menus by Betty Wedman, 1993
 * Makes 2 loaves.

Ingredients

 * 5¼ cups all purpose flour
 * ½ cup flour (use as needed)
 * 1 tsp salt
 * 2¼ cups milk
 * ¼ cup margarine or butter
 * ¼ cup sugar
 * 2 envelopes active dry yeast or 2 tbsp active dry yeast
 * 2 cup quick cooking oats
 * 1 tbsp caraway seeds

Directions

 * 1) Stir together 2 cups of flour and the salt in a large bowl.
 * 2) Heat the milk, margarine and sugar together over low heat until the margarine is soft.
 * 3) Add the liquid to the flour.
 * 4) Beat for 2 minutes on the medium speed of an electric mixer or 300 strokes by hand.
 * 5) Combine 1 cup of flour and the yeast.
 * 6) Add to the batter.
 * 7) Beat for 2 minutes on medium speed or 300 strokes by hand.
 * 8) Stir in the oats and caraway with a wooden spoon.
 * 9) Stir in enough additional flour to make a stiff dough.
 * 10) Turn out onto a floured board.
 * 11) Knead until smooth, 8 to 10 minutes.
 * 12) Place in a greased large bowl.
 * 13) Brush the top with vegetable oil.
 * 14) Cover with a damp kitchen towel and let rise in a warm place until double in size, about 1 hour.
 * 15) Punch the dough down.
 * 16) Divide it in half and shape to form two loaves.
 * 17) Place in two greased 8 ½ " x 4 ½ " loaf pans.
 * 18) Brush with melted margarine or butter.
 * 19) Cover and let rise until nearly double in size, about 1 hour.
 * 20) When almost doubled, preheat the oven to 375°F.
 * 21) Bake for about 40 minutes or until brown.
 * 22) Cool before slicing.

Nutritional information
Per slice:
 * 78 calories | 2g protein | 16g carbohydrate | 1g fat | 181mg sodium
 * 1 starch exchange