Oatmeal Bread

Adapted from Beard on Bread.
Makes 3 loaves

4 cups boiling water
3 cups rolled oats
7 1/2 to 8 cups all-purpose
2 packages active dry yeast
2 tablespoons salt
4 tablespoons canola oil
1/2 cup molasses


Pour the boiling water over the oatmeal in a large bowl and leave to cool. Then, stir in 2 cups of flour and the yeast. Let rise, uncovered until doubled in bulk. Punch down and work in the salt, canola oil, molasses , and enough of the remaining flour to make dough stiff. Turn out on a floured board and knead, adding extra flour if necessary, to make a smooth, pliable, firm dough--about 10 minutes. Divide the dough into three equal pieces, and form into loaves to fit three buttered 9x5x3 loaf tins. Let rise again, uncovered, until doubled in size. Bake in a preheated 350 F oven 40-60 minutes.