| 1 | Measure out sourdough starter. |
| 2 | Soften yeast in warm water. |
| 3 | Combine boiling water, oats, molasses, oil and salt. |
| 4 | Cool to lukewarm. |
| 5 | Stir in 2 c. flour. |
| 6 | Beat well. |
| 7 | Add to sourdough starter along with softened yeast and eggs. |
| 8 | Stir in enough of remaining flour to make a soft dough. |
| 9 | Turn out onto a lightly floured surface and knead 5 - 8 minutes or until smooth and elastic. |
| 10 | Shape dough into a ball and place in lightly greased bowl, turning once. |
| 11 | Cover with a cloth and set in a warm place free from drafts and let rise 1 to 2 hours or until doubled in size. |
| 12 | Punch down dough and turn out onto a lightly floured surface. |
| 13 | Divide dough in half. |
| 14 | Cover and let rest for 10 minutes. |
| 15 | Coat 2 well greased loaf pans with about 3 tbsp oats per pan. |
| 16 | Shape dough into loaves and place in pans. |
| 17 | Cover and let rise in warm place for 1 ?hours or until doubled in size. |
| 18 | Brush loaves with mixture of egg white and water. |
| 19 | Sprinkle tops lightly with rolled oats. |
| 20 | Bake at 375f for 40 to 50 minutes or until done(i find mine are always done at 35 minutes so watch carefully). |
| 21 | Makes 2 loaves. |
| 22 | formatted by elaine radis bgmb90b; october, 1993 |
