1 cup rolled oats, uncooked
⅓ cup shortening, softened
⅓ cup honey
1 T. salt
4½ tsp. (2 packages) active dry yeast
1 cup warm water
1 egg
4 to 5 cups whole wheat flour
1 T. melted butter
Blend the bubbling water, oats, shortening, nectar, and salt together in a substantial blending vessel. Cool to tepid. Break down yeast into warm water.
Add dissolved yeast mixture, egg, and 2 cups flour to the first mixture. Beat 2 minutes at medium speed or by hand until batter is smooth. By hand, gradually stir in the remaining flour to make a stiff batter. Spread the batter evenly into 2 greased loaf pans.
Smooth tops of loaves by patting into shape. Cover and let rise in a warm place for about 1½ hours. Bake at 375° for 50 to 55 minutes. Remove bread from pans and brush tops with melted butter.
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