Oatmeal Bread

1 C whole wheat flour
2 C quick-cooking oats
1/2 C firmly packed brown sugar
2 T salt
4 T butter
4 C boiling water
2-1/4 oz pkg active dry yeast
1 C warm water
9 to 10 C bread flour

In a large bowl, mix together the flour, oats, brown sugar, salt, and butter. Pour the boiling water over the top and mix. Let cool to lukewarm. Dissolve the yeast in the warm water and add to the oat mixture. Add enough bread flour to make an elastic dough and knead thoroughly until smooth. Place the dough in a large, greased bowl and turn once so it's greased lightly on top. Cover with a loose piece of cheesecloth or plastic wrap and set in a warm, draft-free place to rise until double, about two hours. Punch the dough down, then re-cover and let rise again until nearly double, about 90 minutes. Divide the dough evenly into four balls and shape into loaves. Place each loaf in a greased loaf pan, cover, and set in a warm, draft-free place to rise again until nearly double, about 90 minutes. Bake in a 350 degree oven for 30 minutes, until the loaves are nicely browned and sound hollow when tapped.  Makes four loaves.