This recipe will make two very moist loaves that last well. The amount of molasses can be decreased to create a less assertive flavour. I haven't tried it, but I suspect the recipe would withstand a bit of improvisation by adding sunflower seeds, using half whole wheat flour, currants, or such. This bread is a nice accompaniment to many cheeses.
You Will Need:
-1 Cup Old Fashioned Oats (Quick cooking will work fine. I've never tried steel cut oats, so I can't vouch for their effect).
-2 Cups milk, scalded
-1 Package granulated yeast(2 1/4 teaspoons)
-1/2 Cup warm water
-1/2 cup molasses
-2 teaspoons salt
-1/4 teaspoon ground ginger
4-6+ Cups white bread flour
Place oats in a large bowl and cover with scalded milk. Let sit until lukewarm (about 15 minutes). While milk cools, proof the yeast in a small bowl.
To the milk and oats, add everything except flour and stir well. Add the flour, starting with four cups. Depending on humidity conditions, it can take anywhere from 4-6 (sometimes more) cups of flour. If using all purpose, this will almost certainly take more. Keep adding flour until dough is elastic and no longer sticky. Place in a buttered bowl, cover with plastic wrap and a towel. Let rise 1 1/2-2 hours in a draft-free spot until doubled in bulk.
Punch down, knead well and place in two, well greased 9x5x3 loaf pans. Bake in a pre-heated 350 degree F. oven for 45-60 minutes or until well browned and sounds hollow when rapped with knuckles on bottom.
If desired, in last five minutes of baking, brush tops with milk to create a shine.
Cool on racks.