1 package active dry yeast
1/4 cup warm water
1/4 cup molasses
1/4 cup butter or margarine
2 tsp. salt
1/4 cup firmly packed brown sugar
2 1/2 cups rolled oats, divided
1 cup boiling water
1 cup cold water
4 1/2 to 5 cups all-purpose or bread flour
3 tbsp. milk

In a small bowl, combine yeast, warm water, and one tbsp. of the molasses; let stand until bubbly (about 15 minutes).
In a large bowl, combine butter, remaining molasses, salt, sugar, 2 cups of the oats and boiling water; stir until butter melts, then add cold water and yeast mixture. Beat in 4 cups flour, 1 cup at a time. Turn dough out onto a floured board, knead until smooth and elastic (10 to 20 minutes), adding flour as needed to prevent sticking. Turn dough over in a greased bowl; cover and let rise in a warm place until double (about 1 hour). Punch dough down; knead briefly on a lightly floured surface to release air. Divide in half and shape each half into a loaf. Place in greased 9x5-inch loaf pans. Soften remaining rolled oats in milk; dot over tops of loaves for "pebbles." Cover; let rise in warm place until doubled (about 45 minutes). Bake in 350 degree oven for about 1 hour or until bread sounds hollow when tapped. Turn out on a rack to cool. Makes 2 loaves.