1 1/2 c. boiling water
1 c. rolled oats
1 tsp. salt
1/3 c. light molasses
1 1/2 tbsp. oil
1 pkg. dry yeast
1/4 c. warm water
4 - 4 1/2 c. all-purpose flour, sifted

Pour the boiling water over the oatmeal. Add the salt, stir and cool to lukewarm. Dissolve the yeast in the warm water, then add molasses, oil and dissolved yeast to the oatmeal mixture and gradually add the sifted flour until the dough is stiff enough to handle. Knead the dough on a lightly floured board for about 5 minutes or until dough is smooth and elastic.

Place dough in a lightly oiled bowl, turning to coat all sides of the dough with oil. Cover with a clean cloth and let rise in a warm place (about 85 degrees) until double in bulk.

Punch down the dough and knead again for a few minutes.

Shape into a loaf and put it in a well oiled 9x5 inch loaf pan. Cover and let rise again (about 1 hour) until doubled in bulk.

Bake at 375 degrees for 50 minutes. Remove bread from pan and place on a wire rack to cool.

1/4 cup of wheat germ and/or 1/2 cup of seedless raisins may be added.