2 c. starter, see recipe below
1 c. milk
1/4 c. vegetable oil
1 tsp. sugar
1/4 c. molasses
3-4 c. unbleached flour
1 c. more or less whole wheat or rye flour
1 handful oatmeal

Put starter into large bowl. Add sugar and 1/2 cup flour. Mix well. Let sit for 1 hour. Meanwhile heat milk and vegetable oil until just warm. Mix milk mixture with starter. Add molasses, oats, wheat or rye flour and enough unbleached flour to make a soft dough. Mix well. Leave in large bowl to rise until double, about 1-2 hours. (Place bowl in warm, draft free spot, not hot, cover with a towel or plastic.)

When double, punch down and turn out onto a floured area to knead. Knead in enough remaining flour to make a dough stiff enough not to stick to hands and that will spring back when pushed with finger. Divide into 2 pieces and place in 2 greased bread pans. Grease tops of loaves. Let rise until nearly double. Place in preheated 375 degree oven. Bake 3/4 hour or until bottom of loaf sounds hollow. Diced onions, garlic, herbs, or cheese may be added to dough for added flavor.

STARTER:

2 c. warm water, can be water from potatoes
3 c. flour
1 pkg. yeast, use only when starting
1 tbsp. sugar

Mix all together in large covered container. It will bubble up into double or more. (Two cups of starter can be used in place of yeast in bread making.) Leave on counter top until bubbly. Store in refrigerator. Starter will keep for about 10 days without feeding. When you use 2 cups, replace the amount used to keep starter going. If a sourdough starter is wanted, leave on counter until mixture sours then refrigerate. If not used weekly throw 2 cups starter away and add new flour, water and sugar to feed and keep going.