Oatmeal Bread - II

3 c. oatmeal, quick or regular
2 pkgs. dry yeast
5 1/2 c. boiling water
1/2 c. lukewarm water
1 c. dark brown sugar
Pinch of sugar
6 tsp. salt
16 1/2 c. flour, approximately
3/4 c. vegetable oil
2 T. molasses, optional

Place oatmeal, brown sugar, salt, oil, and molasses in large mixing bowl. Pour boiling water over it, stir, and let stand until lukewarm (or cool it after a few minutes). Dissolve yeast and sugar in lukewarm water. Pour yeast mixture into oatmeal mixture, add enough flour to make a very stiff dough. Knead until smooth and elastic. Cover and let rise in a warm place until double in bulk (I turn my oven on briefly, turn it off, and place rising bread in it). Punch down or stir enough to remove bubbles, and let rise again. Turn out on floured board, knead briefly, shape into loaves, rub with a little vegetable oil, and place in oiled loaf pans. Cover loaves with a cloth and let rise until double in size. Bake in 325-350 degree oven for about 40 minutes. Turn out on cake rack and let cool. Makes 4 two-pound loaves and small round loaf or few rolls.