|Water||1 Cup (16 tbs)|
|Rolled oats||3⁄4 Cup (12 tbs)|
|Blackstrap molasses||1⁄4 Cup (4 tbs)|
|Dry yeast||1 Packet|
|All purpose flour||4 Cup (64 tbs) (sifted)|
Preheat oven to 375° F.
In a large saucepan, bring 1 cup water to a boil.
Remove from heat, add butter, arid stir until melted; add oats and stir.
Allow mixture to soak about 20 minutes, or until lukewarm.
Stir in molasses and yeast; blend until yeast is dissolved.
Add flour, 1 cup at a time, until mixture forms a stiff dough.
Knead dough for 15 minutes by hand or 5 minutes in the work bowl of a food processor.
Allow dough to rest 5 minutes.
Turn into a greased bowl, cover with plastic wrap, and allow to rise in a draft-free place until doubled in bulk.
Punch down; turn out onto a floured surface.
Roll dough into a rectangle about 17 by 9; roll up to form a loaf, tucking in ends.
Place in a well-greased 9 by 5 by 2 loaf pan and allow to rise again until doubled in bulk.
Bake at 375° F for 45 minutes, or until loaf is risen and brown.