Categories: Breads 
      Yield: 2 loaves 
  
  1 1/2 c  Whole wheat flour 
      1 c  Quaker Oats, uncooked 
           -- (quick or old-fashioned) 
      3 pk Active dry yeast 
      2 ts Salt 
  1 3/4 c  Water; plus... 
      1 tb Water 
    1/2 c  Aunt Jemima Syrup 
           -OR- Lite Syrup 
    1/2 c  Margarine or butter 
      4 c  All-purpose flour 
           -- (less may be needed) 
  
  Generously grease two 8x4 or 9x5-inch loaf pans.  In large mixer bowl, 
  combine whole wheat flour, oats, yeast and salt.  Heat 1-3/4 cups water, 
  syrups, and margarine until very warm (120 to 130 degrees F).  Pour over 
  oats mixture; add 2 eggs.  Beat at low speed of electric mixer 1 minute. 
  Continue beating at medium speed 2 minutes.  Gradually stir in enough 
  all-purpose flour to make a soft dough.  On lightly floured surface, knead 
  in enough remaining flour until dough becomes smooth and elastic; about 10 
  minutes.  Place dough in large greased bowl.  Cover; let rise in warm 
  place about 45 minutes or until double in size. 
   
  Punch dough down.  Divide into 2 parts; shape each into ball.  Allow dough 
  to rest, covered with inverted bowl, about 15 minutes.  Shape each ball 
  into loaf.  Place in prepared pans.  Cover; let rise in warm place about 
  1/2 hour or until double in size. 
   
  Heat oven to 375 F.  Combine remaining egg and 1 tablespoon water; brush 
  over loaves.  Bake 30 to 35 minutes or until loaves sound hollow when 
  tapped lightly.  Immediately remove loaves from pans.  Cool on wire rack. 
   
  2 LOAVES (18 SLICES EACH) 
   
  NUTRITIONAL ANALYSIS per slice: 
  * calories 111 
  * carbohydrates 18 g 
  * protein 3 g 
  * fat 3 g 
  * calcium 10 mg 
  * sodium 160 mg 
  * cholesterol 25 mg 
  * dietary fiber 1 g 
   
  Source: "Hurry, Let's Eat!" 
  Reprinted with permission from The Quaker Oats Company 
  Electronic format courtesy of Karen Mintzias