Ingredients
1-3/4 cups water1 cup fat-free milk1/2 cup canola oil1/4 cup honey1/4 cup molasses1-1/4 cups quick-cooking oats4 to 5 cups bread flour2 packages (1/4 ounce each) quick-rise yeast2 teaspoons salt3 cups whole grain spelt flour or whole wheat flour
Preparation
In a saucepan, heat water, milk, oil, honey and molasses to a simmer; stir in oats. Remove from heat; cool mixture to 120°-130°. In a large bowl, mix 4 cups bread flour, yeast and salt. Stir in cooled oat mixture. Stir in spelt flour and enough remaining bread flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest 10 minutes.
Divide dough in half. Roll each into a 12x8-in. rectangle. Roll up jelly-roll style, starting with a short side; pinch seam and ends to seal. Place in 2 greased 9x5-in. loaf pans, seam side down.
Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 350°.
Bake until golden brown, 40-45 minutes. Remove from pans to wire racks; cool completely.
