2 pkgs. active dry yeast
1/2 c. warm water
1 c. quick cooking oats
2 tsp. salt
1 c. raisins
2 tbsp. shortening
2 3/4 c. boiling water
1 c. bran
3/4 c. molasses
1 c. whole wheat flour
6 3/4-7 c. flour

Soften yeast in warm water. Combine oats, salt, shortening, raisins, boiling water and bran. Cool to lukewarm and add yeast and molasses. Stir in whole wheat flour, and 2 cups white flour. Beat well. Gradually add enough flour to make a soft dough.

Turn out on lightly floured board. Knead until smooth. Place in greased bowl, cover; let rise until double - about 1 hour. Punch down and divide in half. Cover, let rest 10 minutes. Shape in 2 loaves. Place in greased loaf pans. Let rise until double - about 45 minutes. Bake in moderate oven (350 degrees) for 55-60 minutes.