Diabetic Exchanges
Yield: 3 loaves (12 slices each)

4 c. boiling water
2 c. old-fashioned oats
1 c. molasses
3 T. canola oil
1/4 c. sugar
3 tsp. salt
1 pkg. (1/4 oz.) active dry yeast
9 to 10 c. all-purpose flour

In a mixing bowl, combine the first 6 ingredients. Cool to 110-115-F. Add yeast; mix well. Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rice in a warm place until doubled, about 1-1/2 hours.

Punch dough down and divide into thirds; shape into loaves. Place in three greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 350-F for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutritional Analysis: One slice equals: 183 calories…2 gm fat (trace saturated)…0 cholesterol…200 mg sodium…37 gm carbohydrate…1 gm fiber…4 gm protein ++++ Exchanges: 2-1/2 starch

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