Wheat and Oat Bread

This recipe is a spin off of my Grandma Kyle's recipe, and one that I found in one of my mom's cookbooks from Silver Hills. I made some minor tweaks, and made it my own. It is the perfect addition to many meals!

4 cups hot water
2 tablespoons bread yeast
1 tablespoon salt
2 cups quick oats
1/4 cup raw cane sugar
1/2 cup unsweetened applesauce
4 cups whole wheat flour
4 cups unbleached flour

Mix first five ingredients together and let rest for 10 minutes, then add the applesauce and mix in.

Now it's time to add your flour. First add the whole wheat flour and mix in well. Then add white flour, 2 cups at a time. You will find if you are using a bowl and wooden spoon that it will become very difficult to stir. At this point I ditch the spoon and use my clean hands to knead the dough. You want to incorporate the flour well. You may be tempted to add more flour, but you want it to be on the sticky side. Cover the bowl and let rest for 30 minutes.
After the dough has risen, scoop out onto countertop, and knead the dough again. Divide into 4 equal balls, and work into 4 loaves.
Let dough rise in a warm place for another 20 to 30 minutes until the loaves have reached the height you are looking for. 
Now you're ready to bake these yummy loaves! Place in a 350 degree preheated oven and bake for 35-45 minutes, until golden brown. Enjoy!

Note: I store my bread in ziplock bags in the refrigerator. Since these freeze well, you can make a double batch and build a stock pile in the freezer so you never run out of bread!