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