Tavern Bread - cooking recipe

Ingredients

1 tsp. instant coffee granules
1/2 c. water
3 Tbsp. molasses
1 Tbsp. honey
1 pkg. dry yeast
12 oz. evaporated milk
2 Tbsp. regular oats (uncooked)
2 Tbsp. oil
2 tsp. salt
1/4 tsp. ground ginger
1 1/2 c. whole wheat flour
3 c. all-purpose flour, divided

Preparation

Combine first 4 ingredients in a heavy saucepan; cook over low heat until coffee is dissolved.
Cool to 105\u00b0 to 115\u00b0.
Transfer to a large mixing bowl.
Stir in yeast; let stand 5 minutes.
Add milk, oats, oil, salt and ginger.
Stir in whole wheat flour and 1 cup all-purpose flour.
Beat at medium speed with electric mixer 1 minute.
Gradually add remaining 2 cups flour, stirring with a wooden spoon.
Divide dough into 4 well-greased 16-ounce cans. Let rise uncovered in a warm place (85\u00b0) free from drafts 1 hour or until doubled.
Bake at 350\u00b0 for 30 minutes.
Remove from cans immediately and cool on wire racks.