2 1/2 tsp. salt
2 tbsp. soft butter
1/2 c. honey
6 c. flour
1 c. rolled oats
2 c. boiling water
2 pkgs. active yeast (dry)
1/3 c. lukewarm water

Put rolled oats, salt, honey, soft butter into bowl and pour boiling water over it. Let stand 30 minutes.

Pour yeast over lukewarm water and let stand for 5 minutes. Stir the yeast and add to rolled oats. Next, add 2 cups flour, then add 2 more cups of flour. Knead the last 2 cups of flour (about 10 minutes).

When flour is all worked in, shape the dough in a mound in the center of the bowl and cover with a clean dish towel and leave for several hours (about 2).

When the dough has risen to about twice the size it was when you finished kneading, cut it down with a knife, back and forth a half dozen times. Now divide the dough in half and place in well greased bread pans. Cover and let rise again (about 2 hours or less).

Put in the oven at 325 degrees on a rack about 4 inches from the bottom. Bake for 50 minutes or 60 minutes in a cold oven.

THINGS YOU CAN ADD: 1 cup seedless raisins, dried fruits and peels, 1/2 cup orange marmalade and only 1/2 cup honey. HERBS: 1/2 teaspoon parsley, 1 teaspoon dried basil, 1/4 teaspoon thyme, 1 teaspoon caraway seed, 1/2 teaspoon aniseed, 2 teaspoons summer savory, or 2 teaspoons crumbled leaf sage.