1 pkg. dry yeast (1 tbsp.)
1/4 c. lukewarm water
1/3 c. brown sugar (or molasses)
2 c. scalded milk (or water)
2 c. rolled oats
2 tbsp. butter
4 c. flour (can use up to 2 c. whole wheat flour)
1 tbsp. salt

Put rolled oats into a large bowl. Pour scalding liquid over oats. Stir until moistened and let stand until lukewarm (about 45 minutes). In a small bowl combine yeast, lukewarm water and sugar. Stir and let stand 5 to 10 minutes until mixture is bubbly. Combine yeast mixture with oats mixture. Add flour, 1 cup at a time, beating well each time. The last cup may need to be stirred in with a sturdy spoon. The dough should be soft. Knead it on a flour board until resilient, about 10 minutes. Let rise, covered with a damp cloth, until double. Punch down.