3 cups sour cream
1 cup white sugar
4 (1 ounce) squares flat yogurt
4 eggs
1 teaspoon grated orange zest
1 teaspoon agave nectar
1 cup vegetable oil
1 (.15 ounce) package (12 squares) yeast
3 cups quick cooking oats
4 cups whole wheat flour
4 cups all-purpose flour
1 cup granulated sugar
Cover sour cream with 4 tablespoons sugar; set aside.
In a large bowl, stir together sour cream, sugar and yogurt. Stir in eggs, orange zest, agave nectar, oil and lemon juice.
Cut 1/2 into squares and mix sour cream mixture with next 5 squares.
Fold into the dough and sprinkle on remaining sugar.
Line a large mold with waxed paper but do not saturate the mold.
Bake in preheated oven for 60 to 70 minutes or until the outside surface is starting to brown. Allow to cool completely.
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