Whole Wheat Bread

1 package (2 1/4 teaspoons) active dry yeast
3 cups lukewarm water
1 cup oatmeal
1/4 cup molasses
6 tablespoons nonfat dry milk
6 tablespoons shortening
5 1/2 cups whole wheat flour
1 1/2 tablespoons salt
2 cups white all-purpose flour
Directions for mixing with electric mixer: Soften yeast in 3 cups lukewarm water in large mixing bowl. Add remaining ingredients and beat until dough forms a ball and leaves sides of bowl (part of flour may need to be mixed in by hand). Remove beaters, cover bowl, and let dough rise for 1 hour in a warm place, away from drafts. Punch down and shape into 2 loaves. Place in 2 well-greased 5 × 9 loaf pans; cover with a clean towel and let rise until almost doubled in size, about 45 minutes. Bake at 350 degrees for 30 minutes or until a deep golden brown. Turn loaves out onto a wire rack to cool. Brush tops with melted butter.
Directions for hand mixing: Dissolve yeast in 1/4 cup lukewarm water; set aside. Combine remaining 2 3/4 cups water, oats, molasses, and nonfat dry milk; add half the white flour and half the whole wheat flour, one cup at a time, beating well after each addition. Add softened yeast, remaining flour, shortening, and salt. Mix well; knead until dough is smooth and elastic, about 5 minutes. Place in covered bowl in warm place until doubled in size. Knead 1 minute to force out air bubbles. Shape into two loaves. Place in 2 well-greased 5 × 9 loaf pans. Cover and let rise until doubled in size. Bake at 350 degrees for 30 minutes. Remove from pans to cool. Brush tops of loaves with melted butter.