1 env. dry yeast
1 tbsp. sugar
1 1/2 c. warm water
1 tbsp. butter
1 c. dark molasses
2 c. Quaker oats
5-6 c. all-purpose flour
1 tsp. salt
2 (8x4 inch) bread pans

Dissolve yeast in 1/4 cup warm water with 1 tablespoon sugar. Put aside to proof.

Combine oats, 5 cups flour, salt, molasses, butter and 1 1/4 cups water in large bowl. Mix with wooden spoon, then add yeast mixture. Add flour, if needed, to make dough ball; dough will be sticky. Knead on floured board and add flour until dough is no longer sticky.

Let rise in greased bowl until double, 1 to 1 1/2 hours. Punch down and knead for 3-5 minutes. Divide into 2 loaves. Place in bread pans and let rise again, 30-45 minutes until loaves rise slightly above pan edge.

Preheat oven to 425 degrees. Bake 10 minutes at 425 degrees, then 35-40 minutes at 350 degrees. Remove from pans and place on cooling racks. Delicious toasted for breakfast. 32 servings.