OATMEAL BREAD

• 1 1/2 cups rolled oats
• 2 cups boiling water
• 2 teaspoons salt
• 1/4 cup sugar
• 1 cake yeast or 1 package dry granular yeast
• 1/4 cup lukewarm water
• 4 1/2 to 5 cups wheat flour

Grind the rolled oats if a finer texture is desired. Pour the boiling water over the oats, salt and sugar and let stand until lukewarm. Add yeast dissolved in 1/4 cup warm water and gradually beat in the flour. Knead it to a smooth dough. Let rise until doubled in bulk. Toss on floured board, shape into 2 loaves and place in greased bread pans. Let rise again until double and bake in a moderate oven, 350 degrees F, from 45 to 60 minutes.