Boil 2 cups of oatmeal as for porridge, add 1/2 teaspoonful salt, and when cool, 1/2 cup molasses, and 1/2 a yeast cake; stir in enough wheat flour to make as stiff as it can be stirred with a spoon; put it into 2 well-greased tin pans and let stand in a warm place until very light; bake about an hour and a quarter. Do not cut until the next day.
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