Regular Rolled Oats-10 lb, 4 Gallon Pail

Old Fashioned Oatmeal Bread
4 1/2 cups unbleached flour
2 cups boiling water
1 cup Augason Farms Regular Rolled Oats
1/4 cup Augason Farms White Granulated Sugar
1/4 cup molasses
1 heaping tablespoon yeast
2/3 cup lukewarm water
1 teaspoon salt
1 tablespoon butter
 
Combine yeast with 2/3 cup lukewarm water and let sit. Bring 2 cups water to a boil. Place oats, sugar, butter, and salt in a large bowl, pour boiling water over top, mix and let stand until lukewarm. When cooled, add yeast and mix. Add flour in small amounts, mixing well after each addition. When dough sticks together, take out of bowl and knead in remaining flour. Wash and dry bowl, add about 1 teaspoon oil and flip dough in bowl a few times to coat with oil. Cover and let rise until double. Split dough in half, place into two oiled bread pans. Let rise again for 1 hour. Bake at 400°F for 40-45 minutes.

Peanut Butter Rolled Oat Clusters
2 cups Augason Farms White Granulated Sugar
1/2 cup milk
1/2 cup butter
1/8 teaspoon Augason Farms Iodized Salt
1 teaspoon vanilla
1 cup peanut butter
3 cups Augason Farms Regular Rolled Oats
1/2 cup chopped peanuts – optional

Combine sugar, milk, butter, and salt. Stir. Bring to a full boil. Let boil for 1 minute. Remove from heat, add vanilla and peanut butter. Stir until smooth. Add rolled oats and peanuts, mix well. Drop by teaspoons onto parchment paper. Let set.