2 c. boiling water
1 c. dry rolled oats
2 pkg. yeast
1 tbsp. salt
1/2 c. honey
2 tbsp. brown sugar
2 tbsp. melted butter
4 to 5 c. flour (no need to sift)
1 tbsp. cooking oil
1 egg yolk, beaten with a few drops of water
1/4 c. poppy seed

Pour boiling water over rolled oats and let stand for half an hour. Soak yeast 5 minutes in lukewarm water. Add salt, honey, brown sugar and melted butter to oats; stir in yeast.

Gradually add enough flour to make dough kneadable. Knead for 5 to 10 minutes, adding flour as needed until dough is smooth and elastic. Put in large bowl; oil its surface. Cover with a towel; set in a warm place to rise. When dough had doubled in bulk, punch down; divide in two. Shape into two loaves and place in greased 8 x 4 inch loaf pans. Brush tops with egg yolk and sprinkle with poppy seed. Bake at 375 degrees for about 45 minutes or until golden brown and sounds hollow when tapped.