2 pkgs. dry yeast
4 c. warm water
4 tbsp. brown sugar or 1/2 c. molasses
4 tsp. salt
2 c. oats
1/2 c. bran (oat, rice or wheat)
6 1/2 c. white flour or unbleached plain

Soften dry yeast in 4 cups warm water. Add remaining ingredients. Beat mixture until smooth. Let rise in warm place until bubbly. Combine 1 cup hot water, 1/2 cup molasses, 6 tablespoons Crisco. Stir and cool until lukewarm and add to above mixture. Then add 7 to 8 cups stone ground whole wheat flour and mix until smooth. Knead a few minutes. Place in greased bowl (I use cooking oil), turn once, cover and let rise until double in size. Knead down and cut into 4 equal parts. Shape into ball (each part) and let stand 10 minutes. Roll each ball into 10"x14" rectangular shape, break bubbles and roll toward you like a jelly roll. Shape or close ends with hands and put in well oiled pans and flip dough once. Let rise until double and bake about 45 minutes at 350 degrees. When done brush tops with Wesson oil and cool. Delicious.