Ingredients

2            tbsp (30 mL) dry yeast        

1½         cups (375 mL) warm water

7-8         cups (1.75L–2 L) flour

1            tbsp (15 mL) salt

1¾        cups (425 mL) minute or quick oatmeal

¼          cup (50 mL) cornmeal

2           cups (500 mL) boiling water

3           tbsp (45 mL) brown sugar

5           tbsp (75 mL) vegetable oil

2           cups (500 mL) cold water

Dissolve dry yeast in 1½ cups warm water and set aside for 10 minutes.

Meanwhile put minute or quick oatmeal in large mixer bowl. Add cornmeal, pour boiling water over this
& stir well. Add brown sugar and stir. Add vegetable oil, stir, then add cold water & stir again.

When yeast is soft stir with a fork, add to oatmeal mixture and mix in well. Gradually mix in flour and salt until dough is no longer sticky.

Dump out on floured mat or counter. Knead in more flour if necessary, until dough is easy to handle. Put this in a well-greased large bowl & let rise in a warm place until about double in size.

When double, turn out on floured surface and cut into 4 or 5 pieces depending on how large you want your loaves of bread. Knead a bit, shaping each piece into a long loaf & tucking ends under.

Put in greased medium loaf pans & let rise in warm place until almost double. When doubled, bake in pre-heated 375°F (190°C) oven until brown on top and cooked on bottom, 25-30 minutes. Turn out on cooling racks.

Makes 4-5 loaves.