Makes 2 loaves.

• 1/2 cup warm water
• 2 Tbsp active dry yeast
• 3/4 cup water , boiling
• 3/4 cup rolled oats
• 1 cup buttermilk (or 1/3 cup powdered milk, 1 cup water, 1 Tbsp vinegar or lemon juice)
• 1/3 cup vegetable oil
• 1/2 cup honey or molasses
• 2 cups all-purpose flour
• 1 Tbsp salt
• 1/2 tsp soda
• 3 to 3 1/2 cups all-purpose flour

Sift flour, salt and soda into a large mixing bowl. Add yeast mixture and oat mixture and beat with a wire whip or slotted spoon; let stand 5 minutes. Gradually add enough remaining flour until dough is soft enough for kneading. Turn out onto floured surface and knead 8-10 minutes or until a soft, elastic ball forms. Place dough in clean greased bowl, cover with plastic wrap and allow it rise until double in bulk, about 1 1/2 hours. Punch down dough and divide into two portions; cover with bowl or towel and allow to rest 10 min.

Form into loaves and place in greased 8 by 4 inch pans. Cover and let rise until double in bulk. Bake at 350 deg. to 375 deg. for 45 to 50 min. or until done. Remove from oven and turn out to cool on wire rack.

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Revised: 6 Dec 99