4 c. rolled oats (not instant)
1/2 c. wheat germ
3 tbsp. salt
4 tbsp. safflower oil or other oil
3/4 c. honey
1/4 c. blackstrap molasses
5 c. boiling water
4 pkgs. dry yeast
1 c. lukewarm water (between 105-110 degrees)
6 c. whole wheat flour
6 c. (approximately) unbleached flour

Combine first 6 ingredients in large bowl. Pour boiling water over all; stir and let cool until lukewarm (about 1/2 hour). Then dissolve yeast in a cup of lukewarm water and add to oatmeal mixture.

Add unsifted whole wheat flour, a cup at a time. Mix as you go. Sift in unbleached white flour, mixing with your hands until it becomes too stiff for spoon. Continue adding white flour until dough is no longer very damp or sticky.

Knead well. Cover with a clean, damp dish towel and set in a warm place to rise until it doubles in bulk (3-4 hours). Punch down and divide into four equal portions. Shape into loaves, kneading each one briefly.

Put each into buttered bread pan. Set to rise again until doubled (not more than 2 hours). Bake at 350 degrees for about 45-60 minutes.