Combine in large bowl
1 cup quick oats
½ cups whole wheat flour
½ cups brown sugar
1 Tablespoon salt
2 Tablespoon butter
2 cups boiling water
Stir in to combine
1 package dry yeast in
½ cup lukewarm water
When batter is cooled to lukewarm, add yeast.
5 cups flour
When stiff enough to handle turn onto floured board and knead 5-10 minutes.
Place in greased bowl, cover, let rise until doubled in size
Punch down, let rise again
Shape into 2 loaves and place into greased 9x5x3” pans
Bake @ 350 for 30-40 minutes
cool on rack, brushing butter on loaves for a soft crust.
From the More-With-Less Cookbook by Doris Janzen Longacre
Recipe gathered from Ella Rohrer and Carol Ann Maust