1 1/2 c. boiling water
1 c. rolled oats
3/4 c. molasses
3 tbsp. soft butter
2 tsp. sea salt
1 tbsp. dry active yeast
2 c. lukewarm water
8 c. unbleached flour
Butter

Pour the boiling water over the oats and let stand 30 minutes. Add the molasses, soft butter and salt. Dissolve the yeast in the warm water and add to the oat mixture.

Beat and work in enough of the flour to make a medium soft dough. Turn onto a floured board and knead until smooth, about 10 minutes. Place the dough in a clean buttered bowl, turn to butter the top, cover and let rise in a warm place until double in bulk, about 1 hour.

Turn onto the board and knead again. Divide and shape the dough into two loaves and place in well oiled 9 x 5 x 3 inch loaf pans. Cover and let rise until doubled in bulk, about 45 minutes.

Preheat the oven to 400 degrees. Bake the loaves 5 minutes, lower the oven heat to 350 degrees and bake 40 minutes longer or until loaves sound hollow when tapped on the bottom. Brush tops of loaves with butter for a soft crust.

Yield: 2 loaves.