4 c. boiling water
3 c. rolled oats (old fashioned or quick)
7 1/2 to 8 c. flour (no need to sift)
2 pkg. or dry yeast
1 1/2 tbsp. salt
1/2 c. molasses or light or dark Karo syrup or honey

In large bowl, pour water over oatmeal. Cool. Stir in 2 cups flour and yeast. Place in warm draft-free spot. Raise. Uncovered until double in bulk. Punch (stir) down. Work in salt, oil, and syrup and enough flour to make stiff dough. Knead, adding extra flour if necessary about 10 minutes. Can't knead too much. Divide in 3 loaves. Butter 3 (9x5x3 inch) pans. Let rise until doubled. Bake in preheated 350 degree oven for 40-60 minutes. Cool 30-45 minutes. Enjoy.