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1
In a large bowl, combine oats and milk.
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2
Let stand 30 minutes at room temperature.
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3
Add 1/2 c flour, yeast, sweetener, hot water and oil (or butter).
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4
Stir well and let stand a few minutes, until bubbles form (this confirms that your yeast is working).
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5
Add flour, 1/2 cup at a time, until it is too stiff to stir with a spoon.
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6
Sprinkle 1/2 c flour over your work surface.
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7
Scrape the dough out onto the flour and sprinkle another 1/2 c flour over the top.
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8
Knead until the dough is no longer sticky, adding more flour if necessary.
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9
Wash the bowl, and coat the inside with more oil.
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10
Add the dough, turning to coat the dough with the oil.
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11
Cover loosely and let stand in a warm place until doubled in size, 30-60 minutes.
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12
Preheat oven to 400F Meanwhile, coat two loaf pans with shortening.
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13
Punch down the dough, cut in half and form each half into a loaf.
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14
Place each loaf into a pan, cover loosely, and allow to rise until doubled in volume again, another 30 minutes.
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15
Brush loaves with milk or egg yolk and sprinkle with a few oats.
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16
Bake in preheated oven about 30 minutes, until tops are brown and bottom sounds hollow when tapped.
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17
(Internal temperature should be about 205-208F.
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18
).
