1 c. oats
2 tsp. salt
2 tbsp. shortening
1 c. raisins
1 c. All-Bran cereal
2 3/4 c. boiling water
2 pkgs. dry yeast
1/2 c. warm water
3/4 c. molasses
1 c. whole wheat flour
6-7 c. flour

Combine first 6 ingredients in large bowl, mixing well; cool to lukewarm. Dissolve yeast in warm water. Add to oat mixture with molasses, stirring well. Mix in whole wheat flour and 2 cups flour until smooth.

Add enough remaining flour to make soft dough, mixing well. Knead on lightly floured surface for 10-12 minutes or until smooth and elastic. Place in greased bowl, turning to grease surface. Let rise in warm place for 1 hour or until doubled in bulk.

Punch dough down. Let rest for 10 minutes. Shape into 3 loaves. Place in greased 5x9-inch loaf pans. Let rise in warm place for 45 minutes or until doubled in bulk. Bake at 350 degrees for 45-55 minutes or until bread tests done. Yield: 3 loaves.