When I was growing up the "Dartmouth Outing Club House" on Occum Pond was open as a restaurant during the summer months. It was operated by Jeanette Gill whose Outing Club Oatmeal Bread was legendary. I recently came across the recipe in Moogie's cookbook. Note that the recipe yields 4 loaves and scale accordingly.
2 c boiling water over
1 c rolled oats
2 T shortening
Cool and add:
1/2 c dark molasses
2 t salt
1 cake or 1 envelope dry granular yeast in luke warm water and add to oatmeal mixture. [Check yeast package for acceptable temperature range.]
5-6 cups flour beating in gradually
Turn onto floured board and knead until smooth looking. Turn into greased bowl. Cover and leave in warm place 1 hour or until doubled in bulk. Shape into 4 loaves and place in greased bread pans. Let rise again. Bake in moderate oven, 350 degrees F, for about 50 minutes or until well browned.
Yield four loaves, 1 1/2 pound each. Slice thick."