2 tablespoons yeast
1/4 cup warm water
1/2 cup oat bran
1 cup oat flakes or flour-grain flakes
1 cup boiling water
1 cup cold buttermilk
1/2 cup cold water
6 cups unbleached flour
2 tablespoons sugar
1 tablespoon salt
1 tablespoon shortening
Dissolve yeast in warm water; set aside. In large mixing bowl, combine oat bran, oat flakes and the 1 cup boiling water; stir thoroughly. Add buttermilk and cold water with 3 cups of the flour, sugar, salt, shortening. Stir in dissolved yeast and beat until mixture is smooth and well mixed.
Add remaining flour to make a moderately stiff dough; knead until smooth and satiny, about 10 minutes.
Place dough in greased bowl, cover and let rise until doubled in bulk, about one hour. Punch down dough; divide into three portions. Make each portion into loaf and place in greased 9x5x4-inch loaf tin. Cover and allow to rise until doubled in bulk.
Bake at 400 degrees for 15 minutes; reduce heat to 350 degrees and continue baking for 30 minutes.
Note: If you have a kneading machine, change procedure to match machine. Makes about 3 pounds 5 ounces dough or three loaves.
"Makes wonderful toast!"