2 pkgs. dry yeast
1/2 c. lukewarm water
1 1/2 c. boiling water
1 c. quick oats
1/3 c. molasses
1/3 c. oil
1 tsp. salt
4 c. flour
2 eggs, beaten
1 c. whole wheat flour

Sprinkle yeast over lukewarm water and allow it proof for 10 minutes. Combine boiling water, oats, molasses, oil and salt in mixing bowl. Cool to lukewarm; stir in yeast, 2 cups of the flour and the eggs. Beat well, then stir in remaining flour to make a sticky dough Transfer to an oiled bowl. Cover and refrigerate at least 2 hours.

Turn out chilled dough and with floured hands shape into 2 loaves and place in 2 oiled 9 x 5 inch bread pans. Cover and let sit in a warm placed until doubled in bulk. Bake in preheated oven at 350 degrees for an hour or so, or until bread is nicely browned. Allow to cool before removing from pan.