1 c. rolled oats
1 c. cornmeal
3 c. whole wheat flour
1 tbsp. shortening
1/3 c. honey
1 tbsp. salt
3 c. boiling water
1 tbsp. dry yeast
3-4 c. all purpose flour

IN a large bowl mix oats, cornmeal, whole wheat flour, shortening, honey and salt. Pour in boiling water, stirring until smooth. Cool to lukewarm, 105 to 115 degrees. Sprinkle yeast on batter and mix in. Stir in flour, 1/2 cup at a time, begin kneading when to stiff to stir. Knead in flour necessary to control texture and knead about 8 to 10 minutes. Put dough in clean bowl, lightly grease top, cover tightly and put in warm place, 80 to 85 degrees until double, 1 hour.

Punch down, knead 30 seconds. Cut in 2, shape in balls, let rest covered for 3 to 4 minutes. Form into 2 loaves, put in 9"x5" greased loaf pans, place in warm place. Cover with wax paper until center of dough rises 1" above pan edge (50 minutes). Bake 1 hour at 350 degrees.