In mixing bowl add:

1 package yeast
2 1/4 c. lukewarm water
3 T. sugar

Let set for 5 minutes, then add:

2 T. butter or margarine
2 T. vinegar
1 T. dried minced onion
1 T. dill weed
1 T. parsley flakes

Beat in 3 c. flour and 1 1/2 tsp. salt. Let it rest for about 10 minutes before adding the rest. (You're going to use about 6 cups flour total, plus 1 c. ground oatmeal or multigrain cereal and 1 c. cooked oatmeal or multigrain cereal. Keep reading....)

Slowly add in 1 cup ground oatmeal or mulitgrain cereal (grind in food processor or blender), 1 cup cooked oatmeal or multigrain cereal (leftovers are fine - but I wouldn't use Maple & Brown Sugar Flavor. I used a 6 grain cereal for the loaves pictured), and about 3 more cups of flour. Mix until you have a soft dough, pour out onto floured board, knead 10-15 minutes. Oil outside and place in bowl to rise, covered, until doubled in size. Punch down, form into two 1 pound loaves, let rise until doubled again. Bake in hot oven (400 degrees F.) for 30 minutes. Makes 2 (1 pound) loaves.

My own variation of Marni Larson's and Aunt Beth's recipes.

Labels: bread, yeast bread