1 1/2 c. milk
3/4 c. water
2 pkgs. active dry yeast
2/3 c. firmly packed brown sugar
1/2 c. quick-cooking oats
2 tsp. salt
2 c. whole wheat flour (or 1 c. wheat and 1 c. rye)
3 - 3 1/2 c. bread flour (all-purpose flour can be used)
2-3 tbsp. milk

Combine milk and water in saucepan and heat to lukewarm (105 to 115 degrees). Place in large bowl. Dissolve yeast in warm milk mixture. Add brown sugar, oats, salt and 2 cups whole wheat flour (or 1 cup wheat and 1 cup rye) and 1 cup all-purpose flour. Stir vigorously 1 minute. Stir in 1 1/2 cups additional flour to make a stiff dough.

Knead on floured surface, working in additional flour until smooth and elastic, about 8 minutes. Place in buttered bowl turning to butter top. Cover and let rise in warm (85 degree) place until double in bulk (approximately 45 minutes to 1 hour). Punch dough down. Roll into rectangle. Cut into 6 strips. Carefully roll and pull each strip into 12 inch rope.

Place 3 ropes on greased baking sheet and braid, making sure to tuck dough ends under tightly. Repeat with the other 3 ropes. Brush with milk. Cover and let rise in a warm place (85 degrees) until double in bulk. Bake in slow oven (325 degrees) 25 to 30 minutes or until bottom of bread sounds hollow when tapped.