Ingredients

1 2/3 cups bread flour
1 1/2 cups regular oats, uncooked
2 teaspoons salt
3 packages dry yeast
1 3/4 cups water
1/2 cup vegetable oil
2 eggs
1/2 cup sour cream
2 1/2 cups whole wheat flour, divided
1 3/4 cups bread flour, divided
2 tablespoons dried whole dillweed

Directions

Combine first 4 ingredients in a large mixing bowl. Combine water and oil in a saucepan; heat to 120-130 degrees F. Gradually add liquid mixture to flour mixture, beating at low speed of an electric mixer until blended. Add eggs, and beat at low speed until blended. Add sour cream, and beat 3 minutes at medium speed. Gradually stir in wheat flour, 1/4 cup bread flour, and dillweed to make a sough dough.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Add enough of the remaining bread flour while kneading to keep dough from sticking to hands. Place dough in a large greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

Punch dough down; let rest 15 minutes. Divide dough in half. Shape each half into a loaf, and place in two well-greased 9x5x3-inch loaf pans. Let rise in a warm place, free from drafts, 40 minutes or until doubled in bulk. Bake at 375 degrees for 35 minutes or until loaves sound hollow when tapped. Remove from pans, and cool completely on wire racks.

Each serving contains 158 calories, 5.5 g fat, 15 mg cholesterol, 141 mg sodium, 23 g carbohydrate.