6 c. hot water
1 c. dry milk
3 pkg. dry yeast
1 c. rye flour
1 c. oatmeal (mix with some flour)
4 c. whole wheat flour
1 tbsp. salt
1/3 c. molasses
1/2 c. shortening
1/4 c. honey

Same procedure as for any other bread. Use as much unbleached flour as needed for remainder of flour. Let rise 1 hour or until double in bulk. Punch down, divide into loaf size portions, let rest 20 minutes. Form into loaves and let rise 1 hour.

Bake 10 minutes at 400 degrees, then 35 minutes at 350 degrees.