2 cups rolled oats
2 cups boiling water
⅓ cup molasses
1 yeast cake
¾ cup lukewarm water
1 tablespoon salt
2 tablespoons fat (melted)
About 6 cups bread flour
Scald the rolled oats with the boiling water and let stand until cool.
Dissolve the yeast in the lukewarm water and add to the first mixture when cool.
Add the molasses, salt and melted fat. Stir in enough bread flour to knead.
Turn on a floured board. Knead lightly. Return to bowl and let rise until double in bulk.
Knead and shape in loaves and let rise until double again.
Bake in a moderate oven 45 minutes.