BROWN OATMEAL SODA BREAD

Can be prepared in 45 minutes or less.

• 2 1/4 to 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon double-acting baking powder
• 2 teaspoons salt
• 2 cups whole-wheat flour
• 1 cup old-fashioned rolled oats plus additional for sprinkling the bread
• 2 cups buttermilk
• 1 large egg, beaten lightly

Into a large bowl sift together 2 1/4 cups of the all-purpose flour, the baking soda, the baking powder, and the salt and stir in the whole-wheat flour and 1 cup of the oats. Add the buttermilk and the egg and stir the mixture until it forms a dough. Turn the dough out onto a floured surface and knead it, kneading in as much of the remaining 1/4 cup all-purpose flour as necessary, until it forms a manageable but sticky dough. Halve the dough, form the halves into round loaves, and put them on a greased baking sheet. Sprinkle the loaves lightly with the additional oats, dust them with flour, and bake them in the middle of a preheated 350°F. oven for 30 to 35 minutes, or until they are browned lightly. Let the loaves cool on a rack.

Makes two 7-inch loaves.

This tasty oatmeal loaf is great for sandwiches and even better toasted with jam or honey.

1 cup quick-cooking oats
2 cups boiling water
2 (1/4-ounce) packages active dry yeast or 5 teaspoons
1/3 cup warm water
1/2 cup molasses
2 tablespoons butter, softened
2 1/2 teaspoons salt
6 cups all-purpose or bread flour

1. Combine oatmeal and boiling water in a large bowl; mix well and let stand for 30 minutes. In a small bowl dissolve yeast in warm water(105°F to 115degF); set aside and allow to foam, about 5 minutes.
2. Mix molasses, butter and salt into the oat mixture until blended. Stir in yeast mixture; combine thoroughly. Gradually add flour, one cup at a time, stirring until mixed after each addition. Transfer dough to a floured surface; knead for 10 minutes or until smooth and elastic. Place in a greased bowl, turning dough to grease all sides. Place in a warm spot, cover and let rise for 2 hours or until doubled in size. Grease two 9 x 5 x 3-inch loaf pans; set aside.
3. Punch dough down to press air out; shape into two loaves. Place in prepared loaf pans; cover and let rise for 1 hour or until doubled in size.
4. Preheat oven to 325°F.
5. Bake for 50 minutes, then cool on a wire rack

Makes 2 loaves.