1/3 c. warm water
1 tbsp. yeast

Stir together, cover, should bubble up.

3 c. warm milk
1/2 c. honey
1/4 c. oil
1 tsp. salt

Mix above together, then add yeast to it. Stir in:

3 c. oatmeal
5 to 8 c. flour

Use according to "feel" of dough; humidity and type of wheat will affect the amount of flour needed. Knead the dough THOROUGHLY, at least 10 minutes. Grease large bowl, roll kneaded dough in it until all sides are oiled. Let rise until doubled (45 minutes to 1 hour for regular yeast; 30 minutes for rapid-rise yeast). Meanwhile, prepare filling:

1/2 c. butter, melted (1 stick)
1 1/2 c. brown sugar
1/2 c. flour
2 to 3 tbsp. cinnamon

Optional: Chopped nuts, raisins, poppyseeds.

Punch down dough. Divide into 3 (9 x 5) or 4 (8 x 4 1/2) pieces. Roll each out and spread with filling. Roll up jelly roll style, securing ends and edges, place seam side down into greased loaf pan. Let rise until double (fingerprint will not spring back immediately). Before baking, lacerate top to prevent cracking open. Bake at 350 degrees for 30 to 40 minutes. Enjoy warm today and toasted tomorrow.