2 yeast cakes
1 c. warm water
1 qt. whole milk (scalded and cooled to warm)
1 beaten egg
1 c. quick oats (uncooked)
2 c. raisins (soaked in hot water a few min. to plump)
2 tbsp. soft shortening or oil
1/2 c. honey
2 tbsp. salt
1/4 tsp. grated nutmeg or 1 tsp. orange rind
5 c. whole wheat flour
White flour to make a workable dough (6 c. or more)

Dissolve yeast in warm water for 5 minutes or until very light. Stir next 9 ingredients all together, beating vigorously. Then start working the white flour until the dough is elastic and springy to the touch and not sticky.

Place in a large greased bowl and cover with old clean sweater or baby blanket. Let raise until doubled. Punch down with fist in the middle. Cover again and let raise until light (about an hour) or until a small depression made by a floured finger does not fill again.

Place on floured board--cut in 4 pieces--cover, let set for 10 minutes. Knead and shape loaves--let rise again until the finger test is the same--45 minutes to one hour. Bake in 400 degree oven for 15 minutes. Lower heat to 350 degrees for 30 minutes.