Ileen's brown bread

Ingredients

Quantity		Ingredient
1	quart	Warm water
6	tablespoons	Instant potato flakes
6	cups	Stone-ground whole wheat
		Flour
4	cups	Stone-ground rye flour
2	cups	Steel-cut oatmeal
2	packs	Active dry yeast
½	cup	Oil
½	cup	Molasses
1	tablespoon	Salt
3	larges	Eggs, beaten
1		Egg mixed with 1 tbsp water
		For glaze
		Sesame seeds or wheat germ

Directions

Combine the flours & oatmeal. Set aside. Whisk together potato flakes in warm water. Add yeast, stirring until dissolved. Add the oil, molasses & salt. Beat in 4 cups of the flour mixture until smooth. Cover & let proof 20 -30 minutes or til light & bubbly. Stir down the sponge & add the eggs. Gradually add sufficient flour mixture to make a soft, workable dough that pulls away from the sides of the bowl. Turn out onto a floured surface & knead 8 - 10 minutes until smooth & resilient. Place the dough in a warm, buttered bowl, turning to coat the top. Cover loosely with plastic wrap & a towel and let rise until doubled, about 1 - 1½ hours.

Punch down the dough & turn out onto a floured surface. Divide into 4 equal portions. Knead each piece, cover & let rest 10 - 15 minutes.

Butter four 8 ½" loaf pans. Form the dough into loaves & place in the pans. Cover & let rise until just curved over tops of pans, about 30 -40 minutes. Brush the loaves with the glaze & sprinkle with seeds or wheat germ.

Bake at 350 degrees for 45 minutes. Let cool on wire racks.

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