Instructions: Generously grease two 8x4 or 9x5-inch loaf pans. In large mixer bowl, combine whole wheat flour, oats, yeast and salt. Heat 1-3/4 cups water, syrups, and margarine until very warm (120 to 130 degrees F). Pour over oats mixture; add 2 eggs. Beat at low speed of electric mixer 1 minute.

Continue beating at medium speed 2 minutes. Gradually stir in enough all-purpose flour to make a soft dough. On lightly floured surface, knead in enough remaining flour until dough becomes smooth and elastic; about 10 minutes. Place dough in large greased bowl. Cover; let rise in warm place about 45 minutes or until double in size.

Punch dough down. Divide into 2 parts; shape each into ball. Allow dough to rest, covered with inverted bowl, about 15 minutes. Shape each ball into loaf. Place in prepared pans. Cover; let rise in warm place about 1/2 hour or until double in size.

Heat oven to 375 F. Combine remaining egg and 1 tablespoon water; brush over loaves. Bake 30 to 35 minutes or until loaves sound hollow when tapped lightly. Immediately remove loaves from pans. Cool on wire rack.

2 LOAVES (18 SLICES EACH)

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