HEARTY OATMEAL RAISIN BREAD Wonderful fresh from the oven, but delicious toasted too. Preheat oven to 375°F | Two 9- by 5-inch loaf pans, greased 2 cups milk 2 cups oats 1/3 cup molasses 1/4 cup packed brown sugar 1/4 cup shortening 4 teaspoons salt 1 teaspoon cinnamon 1/4 teaspoon ground nutmeg 2 teaspoons granulated sugar 1 cup warm water (105° to 115°F) 4 1/2 teaspoon active dry yeast (2 envelopes 1/4 oz/8g each) 3 cups whole wheat flour 3 to 3 1/2 cups all-purpose flour 1 1/2 cups raisins

Heat milk to very hot but not boiling.

Combine oats, molasses, brown sugar, shortening, salt, cinnamon and nutmeg in large bowl. Pour hot milk over oat mixture. Cool to lukewarm.

Dissolve granulated sugar in warm water. Sprinkle in yeast. Let stand for 10 minutes, then stir well. Add yeast mixture to oats mixture. Add 2 cups of the whole wheat flour, beating vigorously until well mixed. Stir in remaining 1 cup whole wheat flour and enough of the white flour to form dough that comes away from sides of bowl.

Turn out dough onto lightly floured surface. Knead for 10 to 12 minutes, adding enough flour to make dough smooth and elastic. Flatten en floured board to height of about 1 inch. Sprinkle raisins on top and knead into dough. Place in greased bowl. Cover with greased waxed paper and tea towel. Let rise in warm place (75° to 85°F) until doubled, 1 to 1 1/2 hours.

Punch down. Turn out onto lightly floured board and cut into two equal portions. Shape each into loaf. Place in prepared loaf pans. Cover with tea towel and let rise until doubled, about 1 hour. Bake for 15 minutes, then reduce oven temperature to 350°F and bake for 35 to 45 minutes. Cover tops of bread with foil during last 15 minutes if becoming too brown. Remove from pan and cool on rack.

Makes 2 loaves.

TIP: Plump raisins in boiling water if very hard. Pat dry before using.

Preparation time: 30 minutes | Rising time: 2 1/2 hours | Baking time: 1 hour| Freezing: excellent.

Robin Hood Baking Festival Cookbook