2 1/2 cups rolled oats, regular or quick-cooking
1/3 cup instant nonfat dry milk
2 1/4 cups very hot tap water
1 pkg. active dry yeast
3/4 cup sourdough starter, at room temp
About 7 cups all-purpose flour
1/4 cup molasses or honey
1/4 cup salad oil
2 tsp. salt
1 tsp. baking soda

In a large bowl, combine 1 cup of the rolled oats, the dry milk, and the hot water. Stir well, then let cool to 110°F. Meanwhile, whirl the remaining 1 1/2 cups rolled oats in a blender until reduced to a flour.

Stir yeast into oat-milk mixture and let stand until dissolved. Add sourdough starter, oat flour and 2 1/2 cups of all-purpose flour and beat to blend. Cover and let stand in a warm place until thick and bubbly (about 1 1/2 hours).

Stir dough sponge down, then stir in molasses, oil, salt and baking soda. Gradually beat in another 2 cups all-purpose flour. With a heavy-duty mixer or wooden spoon, gradually beat in enough of the remaining flour (about 2 1/2 cups) to make a stiff dough.

Turn onto a floured board and knead until smooth and no longer sticky (about 15 minutes), adding flour to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled (about 1 1/2 hours).

Punch dough down and divide into thirds. Knead each piece briefly on a lightly floured board to release air. Shape each into a smooth loaf and place in a greased 4 1/4 x 8 1/2 inch loaf pan. Cover and let rise in a warm place until loaves are about 1/2 inch above pan rims (45-60 minutes).

Bake in a preheated 375°F oven for 35 minutes or until well browned. Turn out onto racks to cool.

Makes 3 loaves.