Combine in large bowl

1 cup quick oats

½ cups whole wheat flour

½ cups brown sugar

1 Tablespoon salt

2 Tablespoon butter

Pour over

2 cups boiling water

Stir in to combine

Dissolve

1 package dry yeast in

½ cup lukewarm water

When batter is cooled to lukewarm, add yeast.

Stir in

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