Yield: 3 loaves.

Dissolve 3 packages dry yeast as directed on the yeast package. Heat:

2 1/2 c. milk (may substitute 1/2 potato water)
1 1/2 sticks butter

As it warms add:

2 c. honey
3 tsp. salt

Bring to boil, remove from heat. Stir in:

1 1/2 c. oatmeal (not instant)
1 c. pre-soaked raisins (opt.)

Cool to tepid, no more than 110 degrees. Pour into mixing bowl. Stir in yeast mixture:

1 c. bran
1/2 c. wheat germ
9-12 c. flour, sm. amount at a time

Turn dough onto floured work space. Let rest. Clean and lightly butter the bowl. Knead dough 8 to 10 minutes. Add flour if needed to keep dough workable. (Should be quite resilient.) Return dough to bowl. Cover. Let rise in a warm place, about 2 hours.

Mix 3/4 cup white sugar, 3/4 cup dark brown sugar and 1 teaspoon cinnamon. Butter 3 (9"x5") pans. On a lightly floured surface punch the dough to a flat oval. Sprinkle cinnamon/sugar mixture over oval and roll up lightly. Flatten again into oval. Sprinkle balance of cinnamon/sugar and roll perpendicular to first roll. Divide into 3 equal loaves. Place in previously prepared pans. Cover lightly. Let stand in warm place for 1 hour. Bake at 350 degrees for 25 minutes. Cover with tin foil. Bake another 30 minutes. Cool in pans 15 minutes. Cool thoroughly before slicing. Makes excellent toast.