1 cup warm water
1 tsp. sugar
1 tbsp. traditional yeast
3/4 cup fancy molasses (light molasses)
1 cup rolled oats (old fashioned, not instant)
2 tbsp. butter
2 tsp. salt
1 cup boiling water
1 cup cold water
6 1/2 cups all-purpose flour (spooned in) *

In a small bowl dissolve sugar in 1 cup of warm water and sprinkle over the yeast. Leave for 5-10 minutes.

In a large bowl mix molasses, rolled oats, butter and salt. Add 1 cup boiling water, whisk, and then add 1 cup cold water. Stir in yeast mixture. Add flour gradually and scrape dough onto a floured surface to knead in the final cup of flour.

Cut dough in half and place in two large bread pans that have been well greased or lined with parchment paper. Cover each pan with a dishtowel and set in a warm place to rise until almost double in size (about 1 and 1/2 hours).

Remove dishtowels and bake at 325°F for about an hour. When ready, remove from oven and let cool about five minutes before removing from pans to cool.

* Can add up to 1/2 cup additional flour if your dough is too sticky.

Makes two large loaves.

Submitted by: Bridget Oland