JEAN'S WHOLE-WHEAT OATMEAL BREAD

JEAN'S WHOLE-WHEAT OATMEAL BREAD

2 Cups wheat flour
2 teaspoon salt
1/3 cup molasses
3 cups + 2 Tablespoon quick oats (uncooked)
1 egg
4 1/2 Cups whole wheat flour
2 pkgs dry yeast
3 cups water
6 Tablespoon margarine

Combine wheat flour, salt and yeast in a 2 quart pan.  Add water, molasses, margarine and heat over low heat, until margarine melts.  Place mixture in bowl and gradually add quick oats.  Mix on low speed until blended.  Beat in 1 cup whole wheat flour on medium speed.  With wood spoon, stir in 3 cups whole what flour.  (Makes a soft dough).  Kneat bread 10 minutes.  Shape dough into ball and place in greased bowl.  Cover with towel and let rise one hour.  Grease cookie sheet.  Punch down dough and place on greased sheet.  Cover and let dough rise until double (about 40 minutes).  Cut top of loaf with 5 slashes.  Brush top of loaf with beaten egg and sprinkle with 2 Tablespoon quick oats.  Bake 350 degrees for 1 hour.