Steel-Cut Oats and Raisin Bread
1 cup of steel cut oats
1/4 cup dark molasses
1 teaspoon salt
2 cups boiling water
2 teaspoons active dry yeast or equivalent yeast cake or pack
1/4 cup warm water (90 degrees to 105 degrees Fahrenheit)
1/4 cup toasted wheat germ
1 teaspoon sugar
3 1/2to 4 cups unbleached white bread flour
2 cups raisins
Mix the oats, molasses and salt in a large bowl and add the boiling water. Let mixture stand until is has reached room temperature.
Dissolve yeast in warm water and allow to stand until frothy head has formed (a few minutes).
Pour the yeast mixture into the cooled oat mixture and stir in the wheat germ and flour and make a dough.
Turn the dough out onto a floured surface and knead it until it's springy and elastic.
Put the dough into a greased or floured bowl, covered with a damp cloth, and let rise in warm until doubled in size.
Punch down dough, divide in two, shape and place in greased loaf pans. Cover and let rise in a warm place until doubled in size. Bake about 30 minutes at 375 degrees Fahrenheit.