1 c. rolled oats
2 tbsp. shortening
1 tbsp. salt
2 c. boiling water
2/3 c. sorghum
1 pkg. active dry yeast
2/3 c. flour (105 to 115 degrees)
7 1/2 - 8 c. all-purpose flour

Grease two 9x5x3 inch loaf pans or 8 inch round cake pans. Sprinkle with oats. Set aside.

Combine 1 cup oats, shortening, salt and boiling water. Let stand until lukewarm. Meanwhile dissolve yeast in the 2/3 cup warm water. Stir sorghum and yeast into oat mixture. Stir in as much of the flour as you can mix in with a spoon.

Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (6 to 8 minutes). Dough will be sticky. Place in a greased bowl; let rise in a warm place until double, about 1 1/2 hours.

Punch down; let dough rest 10 minutes. Halve dough. Shape each half into loaf or round shape. Place in prepared pans or round cake pans. (Slash surface of round loaves if desired.)

Cover and let rise in warm place until nearly double, about 45 minutes. Bake in a 350 degree F. oven about 45 minutes. Cool on rack. Makes 2 loves.