Cook the oatmeal according to directions in the 2 cups of water. Add the molasses, oil and salt. Cool to lukewarm.

Dissolve the yeast in the warm water and add to the oatmeal mixture. Stir in the barn, soy flour and wheat germ. Beat in the whole wheat flour, adding a little at a time until the dough is stiff. Knead the dough on a floured surface until it is smooth and elastic. Cover with a damp towel and let rise in a warm place in a lightly-oiled bowl until doubled in bulk.

Punch down and knead again until smooth and elastic. Divide the dough into two loaves. Shape and put into lightly-oiled bread pans. Let rise until doubled. Bake in a 375-degree oven for about 40 minutes or until brown and sounds hollow when tapped on top.

Remove from the pan immediately and cool on a wire rack.

Serves 30

One Serving = Calories: 79 Carbohydrates: 14 Protein: 3 Fat: 2 Sodium: 44 Potassium: 154 Cholesterol: 0

Exchange Value: 1 Bread Exchange

by Betty Wedman, M.S., R.D.