1 pk Active dry yeast

    1/4 c  Warm water

    1/4 c  Molasses

      4 tb Dairy free margarine

      2 ts Salt

    1/4 c  Brown sugar

      2 c  Oatmeal (uncooked)

      1 c  Boiling water

      1 c  Cool water

      2 c  Whole wheat flour

  2 1/2 c  Unbleached white flour

   Measure 1/4 cup warm water and stir yeast and 1
  tablespoon of the molasses in the water. Let stand
  until bubbly.
   Meanwhile, in a large bowl, combine margarine,
  remaining molasses, salt, brown sugar, oatmeal and the
  boiling water, stirring until margarine melts.
   Add cool water and yeast to above mixture. Beat in 4
  cups of the flour, 1 cup at a time.
   Turn out the dough onto a floured board and knead
  until smooth, about 5 minutes, adding more flour as
  needed to prevent sticking. Turn dough over in a
  greased bowl; cover and let rise ina warm place until
  doubled (about 1 hour).
   Punch dough down and divide into 16 equalpieces.
  Shape each piece into a smooth ball. Place balls about
  2 inches apart on greased baking sheets and flatten

  slightly. Cover and let rise in a warm place until
  doubled (30 or 40 minutes.)
   Bake in a preheated 350 degree oven until lightly
  browned, about 20 minutes.
   Note: This recipe can be shaped into 2 loaves and
  placed in greased 9 x 5-inch loaf pans. Allow to rise
  until double and bake in a 350 degree oven about 40
  minutes or until bread sounds hollow when tapped on
  bottom.
   Recipe by Shirley Wilkes-Johnson