2 c. boiling water
1/2 c. rolled oats, quick cooking
1/2 c. warm water
1 pkg. dry yeast
1 c. dates and nuts, chopped
1/2 c. sugar
1 tbsp. salt
2 tbsp. shortening, melted
5 to 5 1/2 c. flour

Pour boiling water over oats, stir and allow to cool. Soften yeast in warm water, adding half of the sugar plus 1/2 cup flour. When light and bubbly, stir in oats with remaining sugar, salt, and shortening. Stir dates and nuts into remaining flour. Add to first mixture. Knead slightly. Place in greased bowl, turning once to boil tops. Cover and allow to rise until double. Pinch down and divide into 2 portions. Knead lightly and place into greased bread pans. Let rise until double. Bake at 375 degrees or 50-60 minutes.