1 2/3 c. bread flour
1 1/2 c. reg. oats, uncooked
2 tsp. salt
3 pkgs. dry yeast
1 3/4 c. water
1/2 c. vegetable oil
2 eggs
1/2 c. sour cream
2 1/2 c. whole wheat flour
1 3/4 c. bread flour, divided
2 tbsp. dried whole dill weed

Combine first 4 ingredients in a large mixing bowl. Put water and oil in saucepan and heat. Slowly add this to flour mixture, beating well. Add eggs, beating well with electric mixer. Add sour cream; keep beating. Slowly beat in wheat flour and 1/4 cup of the bread flour and dill weed.

Turn onto floured surface; knead until smooth. Add remaining 1 1/2 cups bread flour while kneading. Place in large, greased bowl to rise, about 1 hour (should double in size). Punch down and let rest 10 minutes. Divide in half; shape into 2 loaves. Put into 2 (9 x 5 x 3 inch) loaf pans, well greased. Let rise again. Bake at 375 degrees for 35 minutes.