Directions

1. Combine rolled oats and salt in a large mixing bowl. Stir in boiling water; cool to lukewarm (105 - 115 degrees).
2. Dissolve yeast in 1/4 cup warm water in small bowl.
3. Add yeast water, molasses, and oil to cooled oatmeal mixture. Stir in whole wheat flour and 1 cup all purpose flour.
4. Add additional all purpose flour to make a dough stiff enough to knead.
5. Knead dough on lightly floured surface until smooth and elastic, about 5 minutes.
6. Place dough in lightly oiled bowl, turning to oil top of dough. Cover with clean towel; let rise in warm place until dough doubles in size, about 1 hour.
7. Punch dough down; turn onto clean surface. Shape dough and place in greased 9 x 5 inch pan. Cover with clean towel; let rise in a warm place until almost double, about 1 hour.
8. Preheat oven to 375 degrees. Bake 50 minutes or until bread sounds hollow when tapped. Remove bread from pan and cool on wire rack.

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