The combination of oats and both whole-wheat & white flours make a delicious bread trio with which to celebrate the first grain harvest festival. Enjoy one, freeze one, and give one away!
4 cups all-purpose flour
4 cups whole wheat flour
4 cups quick-cooking rolled oats (not instant)
2 tablespoons salt
½ cup butter
2 + ½ cups milk
2 packages active dry yeast
½ cup warm water
In a large bowl, mix flours and oats.
Combine sugar, salt, butter and milk in a saucepan and heat until the butter melts; cool to lukewarm.
Dissolve the yeast in the warm water.
Add milk mixture and yeast to the flours and mix well. Don't worry if the liquid does not absorb all the flour mixture.
Turn the dough out on board and knead excess flour mixture into the moist mixture. Knead 10 to 15 minutes, then put the dough in a greased bowl and turn to grease top.
Cover with a towel and let rise in a warm place free from drafts 2 hours, or until doubled.
Punch dough down and divide into 3 portions. Cover and let rest for 10 minutes.
Shape in loaves and put in 3 greased 9 x 5 x 3-inch loaf pans.
Cover and let rise in warm place for 1-1/2 hours, or until doubled.
Bake in a preheated, 400*F oven for about 35 minutes.
Remove from pans and cool on rack. Brush bread with melted butter and sprinkle toasted oats over the tops of the loaves before slicing.