2 1/2 c. boiling water
1 c. rolled oats
2 tbsp. shortening
1/4 c. light molasses
1/4 c. honey
2 tsp. salt
2 pkg. dry granular yeast
1/2 c. lukewarm water
2 c. whole wheat flour
4 - 5 c. white bread flour

Pour boiling water over oats. Add shortening, molasses and honey. Dissolve yeast in 1/2 cup lukewarm water and add to oatmeal mixture when mixture cools to lukewarm. Add whole wheat flour and salt and mix well. Gradually add white flour until dough is stiff. Turn onto floured surface and knead until smooth (about 500 times). Turn into greased bowl, cover and place in warm spot. When doubled in bulk (about 1 hour) turn onto floured board and let rest 10 minutes (cover dough with towel). Shape into two loaves and place in greased 9 x 5 pans. Cover and let rise again until almost double (about 1 hour). Bake at 350 degrees for 40 minutes or until well browned and loaves sound hollow when tapped on bottom.

VARIATIONS: All molasses or all honey may be used for sweetener. 1/2 cup steel cut oats cooked 3 minutes in 1/2 cup boiling water may be added.