Ingredients
2 cups rolled oats
2 tablespoons margarine
2 teaspoons salt
3 tablespoons brown sugar, packed firm
2 cups boiling water
1 1/2 cups warm water
2 packages active dry yeast
2/3 cup molasses or honey
7 to 8 cups of flour
Preparation
Put the oats, margarine, salt, and brown sugar into a large mixing bowl, then stir in the boiling water and let set until the mixture is lukewarm (45 minutes).
Pour the warm water over the top of the dough, and sprinkle the yeast over the water; let set a minute or two to proof the yeast. Stir in the molasses or honey, then stir in about 4 cups of flour.
Mix in as much of the rest of the flour as it takes to make a soft dough that just barely escapes being sticky, and knead for 2 or 3 minutes. This is best as a rather soft, moist bread; therefore, don’t work in as much flour, or knead as long, as you would for another bread.
Form the dough into a ball on the counter, cover with the inverted mixing bowl, and let rise until double (1 hour).
Knead the dough down, shape into 3 loaves, and set each to rise in a greased 5x9 inch bread pan. Let rise until nearly double (45 min to an hour).
Bake in an oven preheated to 350 degrees for about 50 minutes.
