Oatmeal Wheat Bread

I love making this bread. It's delicious and {almost} always turns out just right. I've doubled the original recipe and I freeze three of the loaves {these measurements yield 4 loaves}. Here we go:

Mix 1 cup of warm water with 4 packets {10 teaspoons} instant dry yeast in a large bowl; set aside. Melt 1 cup of shortening in 3 cups boiling water:

Once the shortening is melted, add 1 cup of honey:

Let the mixture cool down to 115°-120°F {I use a candy thermometer to check}. Stirring speeds up this process:

Add shortening/honey mixture to the yeast and then add 4 eggs:

2 cups regular oats:

2 tablespoons of salt:

1/2 cup of wheat germ:

and 6 cups of wheat flour {to start, you'll need more later}:

Mix until dough is smooth. Continue to add flour 1 cup at a time, until dough starts pulling away from the sides of the bowl {I never keep count, but it's probably another 4 or 5 cups}. Dough will still be a little sticky, but workable:

Turn the dough out onto a floured surface and knead until dough is smooth and elastic. Pour a couple teaspoons of oil into a clean bowl and put the dough in, turning it so that it's coated in the oil. cover and let the dough rise {I cheat and put the bowl into a sink that's half-filled with warm water to speed up the rising process, 20 minutes, rather than 40}:Once the dough has doubled, punch it down, turn it out onto a floured surface and divide into fourths. Form into loaves and place in greased pans:Using a fork, poke holes in the tops of the loaves:Melt 2 tablespoons of butter and brush the tops of the loaves with it:

Sprinkle with more wheat germ, if you want. Then cover and let the loaves rise. Once they've doubled, bake them at 350°F for 30-35 minutes. Let them cool on a rack. To freeze, wrap the loaves in cling wrap or Press'n'Seal and then aluminum foil. To thaw, leave a loaf out over night. You could also 'refresh' it by putting it in the oven for a few minutes.
enjoy!