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1
Stir the yeast into warm water in a large bowl, add molasses and stir till dissolved.
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2
Add the white flour and the whole wheat flour, about 1 cup at a time, stirring well after each addition.
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3
When all four cups of flour are stirred in, beat the mixture with a wooden spoon for about 10 minutes. It should be smooth and very soft.
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4
Cover bowl with a towel and put in a warm place for 45 minutes.
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5
The yeast sponge should rise considerably and be rather bubbly at the end of this time.
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6
Now sprinkle salt over the sponge and fold together.
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7
Add the rye flour and the oats, a little at a time and fold them together. The dough should be quite thick.
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8
Add enough white flour to make the dough manageable and turn onto a floured board, and knead for about 20 minutes till smooth and elastic.
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9
Cover and let rise till doubled.
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10
Punch down and divide into two parts, forming each into a loaf. put into buttered medium loaf pans and let rise till doubled.
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11
Bake at 350u00b0F for 40-60 minutes (depends on your oven and how crusty you like your bread - my loaves were just right at about 40-45 minutes. I brushed the loaves with butter after baking to soften the crust).
