I got this recipe from a 2003 TOH cookbook. It was passed down through a New Hampshire family by a Swedish great-grandmother.
4 cups boiling water
2 cups old-fashioned oats
1 cup molasses
3 tbsp canola oil
1/4 cup sugar
3 tsp salt
1 pkg (1/4-oz) active dry yeast
9 to 10 cups all-purpose flour
In a mixing bowl, combine the first six ingredients. Cool to 110-115 degrees. Add yeast; mix well. Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
Punch dough down and divide into thirds, shape into loaves. Place in three greased 9-inch x 5-inch x 3-inch loaf pans. Cover and let rise until doubled about 1 hour. Bake at 350-degrees for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.
Yield: 3 loaves of 12 slices each
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