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Submitted by: Hattie Douthit from Crawford, NE
Originally shared on the web 10/12/2017

2 envs. active dry yeast
1/2 c. warm water (110 to 115 degrees)
1 c. quick-cooking oats, uncooked
1/2 c. light molasses
1/3 c. butter
1-1/2 c. boiling water
1 t. salt
2 c. whole-wheat flour
2 eggs, beaten
4-1/2 c. all-purpose flour

In a small bowl, dissolve yeast in warm water; let stand about 5 minutes. In a large bowl, combine oats, molasses, butter, boiling water and salt; stir until butter is melted. Cool until lukewarm. Stir in whole-wheat flour; add eggs and beat well. Stir in yeast mixture. Add all-purpose flour, 2 cups at a time, mixing well after each addition until a stiff dough forms. Beat vigorously until smooth, about 10 minutes. Place dough in a lightly greased bowl, turning to coat top. Cover tightly; place in refrigerator at least 2 hours to overnight. Turn dough out onto a floured surface. Form into 2 loaves; place seam-side down in greased 8"x4" loaf pans. Cover; let rise in a warm place (85 degrees), free from drafts, 2 hours or until double in bulk. Bake at 375 degrees for about 40 minutes. If top begins to brown too fast, cover with aluminum foil during last half of baking time. Makes 2 loaves, serves 30.

Nutrition Per Serving: 143 calories, 3g fat, 1g sat fat, 18mg cholesterol, 87mg sodium, 26g carbohydrate, 2g fiber, 4 sugars, 4g protein Exchanges: 1½ starch; ½ fat; ½ other carbohydrate