1 c  Quick oats

      2 c  Boiling water

    1/2 c  Whole wheat flour

      1 pk (1*scant*Tablespoon) yeast

    1/2 c  Brown sugar

    1/2 c  Warm water

      1 T  Salt

      5 c  White flour

  Combine oats, whole wheat flour, sugar, and salt in a large bowl, and pour
  the boiling water over it.  Stir to combine.
  Meanwhile, dissolve the yeast in the warm water.
  When the oat mixture is lukewarm, add the yeast.  Stir in the white flour,
  cup by cup.
  When dough is stiff enough to handle, turn onto floured board and knead
  5-10 minutes.  Place in greased bowl, cover, and let rise until doubled.

  Punch down and let rise again.  Shape into 2 loaves and place in greased
  9x5x3" pans.  Bake at 350 F for 30-40 minutes.  Cool on rack.

  [Notes:  This originally called for 2 T. margarine to be added to the
  initial oat mixture.  Oil is unnecessary in bread, but it does delay
  staleness.  I usually use half white flour and half wheat.  This bread is
  VERY good, and makes great toast.]
  Posted by "Von Balson, Kathleen"  to the
  Fatfree Digest [Volume 14 Issue 7] Jan. 7, 1995.
  :from The More-with-Less Cookbook by Doris Janzen Longacre:
  Individual recipes copyrighted by originator. FATFREE Recipe collections
  copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
  Mintzias, km@salata.com.
  1.80C!