2 c. cooked Old Fashioned oats
1 1/2 c. warm water
1 c. flour
1/8 c. granulated sugar
1 cake Fleischmann's yeast (dry yeast may be substituted)

The above mentioned ingredients make up the "sponge" or starter. Additional ingredients to be used later: 2 to 3 tsp. salt or salt substitute (depending on consumer's choice) Cooking oil or shortening

To make the "sponge, " combine cooked oats, warm water, sugar and yeast in a medium size bowl. Allow the yeast to dissolve and bubble for a few minutes. Gradually stir in flour making a mixture slightly thicker than cake batter in consistency. (Oats will make the mixture coarse.) Set aside in a warm place. Cover with a light cloth. Allow the mixture to double in size or volume. It will be quite bubbly and light.

In a large container, mix 4 cups of flour with 2 to 3 teaspoons salt or substitute to taste. Fold in the sponge mixture. Add flour as needed to make a rather stiff dough. Knead the dough in a large container for several minutes until it does not stick to bowl or hands. Flour is added as needed to make a smooth outer texture. Work in a small amount of cooking oil or shortening in order to prevent drying out during the rising period. "Grease" the container in which the dough is to rise.

Place in a warm area and cover with a light cloth. Allow the dough to double in size then knead it a second time. Repeat this step two or three times, letting the dough rise, then kneading it.

Shape the dough into loaves or rolls. Allow these rise again. Bake in a preheated oven at 350 to 375 degrees for 30 to 40 minutes or until browned. Remove from the oven, greased lightly and wrap in a cloth or in a brown paper bag. This should soften the crust. Serve warm or cool. Serve with your favorite jelly or jam, with butter, or eat the bread plain.