Stir in the white flour, cup by cup. Place in greased bowl, cover, and let rise until doubled. Punch down and let rise again. Cool on rack. This originally called for 2 T. margarine to be added to theinitial oat mixture.
Oil is unnecessary in bread, but it does delay staleness.
I usually use half white flour and half wheat. This bread is VERY good, and makes great toast. Pancakes Pasta Pizza Pork Poultry Rice Sandwiches Sauces and Gravy Soups Veal Vegetables and Potatoes Vegetarian Get new recipes every day by e-mail. Join our very active mailinglist.