Multiple Grain Bread # 2

3 c very water, Warm
1/3 c honey
1/3 c oil
1 1/2 pk quick yeast
1 c nonfat dry milk, Instant
4 t salt
3 c flour (up to 4)
2 c whole wheat flour
1 1/2 c rye flour
1 1/2 c rolled oats

Combine salt, yeast, dry milk, 2 cups flour, and 2 cups whole wheat flour in mixer bowl.
Mix well.
Add water, honey, and oil.
Mix on low speed until moistened; beat on medium speed 3 minutes.

Add rye flour, rolled oats, and enough flour to make dough pull away from sides of bowl.
Mix well.
Add water, honey, and oil.
Mix on low speed until moistened; beat on medium speed 3 minutes.

Add rye flour, rolled oats, and enough flour to make dough pull away from sides of bowl. On floured surface, knead until smooth and elastic.
Place in a greased bowl, turning once. Cover and let rise until double, about 30 minutes. Punch down dough and let rise again, about 25 minutes.

Punch down and shape into 3 loaves.
Place in greased 8" x 4" pans. Let rise, about 20 minutes. Bake at 350 for 45 minutes. Turn out of pans and let cool on wire racks.

Wisconsin State Fair