Oat-Wheat Bread

1 cup minute oats
2 Tbsp. shortening
2 cups boiling water
1 pkg. active dry yeast
1/2 cup milk, scalded and cooled
1/2 cup white corn syrup
1 Tbsp. sugar
2 tsp. salt
1 egg
2 cups whole wheat flour
3--3 1/2 cups all-purpose flour

Combine oats and shortening in bowl. Pour boiling water over them and set aside to cool. Meanwhile, soften yeast in cooled milk. Combine oatmeal mixture with syrup, sugar, salt, and egg. Mix well. Add yeast. Gradually add the whole wheat flour and enough all-purpose flour to make a soft dough. Knead on a lightly floured board until smooth and elastic. Place dough in a greased bowl, turning once to grease surface. Cover and let rise until double in size. Punch down and divide into two sections. Shape into loaves and place into greased 9 x 5 in. loaf pans. Let rise until double in size. Bake at 350 degrees for one hour or until bread sounds hollow when tapped with finger. Yield: 2 loaves This is a fantastic tasting, low-fat bread.