3 pkg. dry yeast
1/2 c. warm water
2 c. quick-cooking oats
3/4 c. oil
1 1/4 c. packed brown sugar
2 tsp. salt
2 c. boiling water
2 c. cold water
1/2 to 1 c. wheat germ
3-4 c. whole wheat flour
About 6 c. all-purpose flour (use more as needed, but too much flour makes dry bread)

Dissolve yeast in 1/2 cup warm water. Combine oats, oil, brown sugar (I sometimes split the brown sugar with molasses or honey), and salt in large bowl; mix well. Add boiling water; mix well. Add cold water and yeast mixture. Stir in wheat germ and flours; mix well.

Knead on floured surface until smooth and elastic. Place in greased bowl, turning to coat surface. Let rise, covered, in warm place until doubled in bulk. Divide dough into 3 or 4 portions. Place in greased loaf pans. Let rise until doubled in bulk. Bake at 325 degrees for 40 minutes. Yield: 3 or 4 loaves.