|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs)|
|Quick cooking oatmeal||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs)|
|Boiling water||2 3⁄4 Cup (44 tbs)|
|Bran||1 Cup (16 tbs)|
|Molasses||3⁄4 Cup (12 tbs)|
|Whole wheat flour||1 Cup (16 tbs), stirred|
|Sifted all purpose flour||7 Cup (112 tbs)|
Soften yeast in warm water.
Combine next 6 ingredients; cool to lukewarm.
Add softened yeast and molasses.
Stir in whole-wheat flour and 2 cups white flour; beat well.
Gradually add enough flour to make soft dough.
Turn out on lightly floured surface; knead till smooth.
Place in a greased bowl, turning dough once.
Cover; let rise in warm place till double, about 1 hour.
Punch down; divide in half.
Cover; let rest 10 minutes.
Shape into 2 loaves.
Place in 2 greased 9 1/2 x 5 x 3-inch loaf pans.
Let rise till double, about 45 minutes.
Bake in moderate oven (350°) for 55 to 60 minutes.