Oatmeal Bread

Combine in large bowl:
1 c. quick oats
1/2 c. whole wheat flour
1/2 c. brown sugar
1 T salt (I've reduced this some with good results)
2 T margarine

Pour Over:
2 c. boiling water

Stir in to combine.
Dissolve:
1 pkg dry yeast in 1/2 c. warm water.

When batter is cooled to lukewarm, add yeast.

Stir in:

5 C. white flour.

When dough is stiff enough to handle, turn onto floured surface 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 for 30-40 minutes. Cool on rack, brushing loaves with margarine for a soft crust.

Marieke's Notes: Once dough is placed in pans, let rise again for at least 30 minutes for fluffier bread (I used "active dry" yeast).

Notes from other posters:

• Despite the oatmeal, this bread is not grainy. No one that i've made this for has guessed that oatmeal was even in it.

• we made 2 little changes - this bread is outstanding! not grainy AT ALL. very soft and delicious. anyway we added 1/2 c of bob's red mill 10 grain cereal (instead of the first 1/2 c of wheat - and then subbed some white flour for wheat at the last step) and we did half and half brown sugar and molasses instead of all brown sugar.
  
  oh and we also used olive oil instead of butter to make it non dairy