1 quart Water
2 tablespoons each - salt, sugar, butter/margarine
2 yeast cakes
14 cups flour
4 teaspoons Caraway seeds
3 cups Raisins
1 cup (handful) Oatmeal
Spare flour, butter and water on hand
In a saucepan heat 1 quart of water. Dissolve 2 tablespoons of sugar, 2 tablespoons of salt and 2 tablespoons of butter or margarine. You can use lard or Crisco in place of the butter or margarine. Cool mixture to lukewarm. In two separate bowls, place about 3/4 cup of the water mixture. Add a large cake of yeast to each bowl. Let the yeast sit until it has bubbled a little.
In a very large mixing bowl sift about 14 cups of flour. Add about 4 heaping teaspoons of caraway seeds. Mix in 3 cups of raisins. Ad a handful of oatmeal.
Move flour mixture to the sides of the bowl and begin to add a little of the water mixture. Add the water and the yeast mixture to the water you have in the bowl. Begin to mix the flour with the liquid. Keep adding the water to the flour until you have dough mixture that you can kneed. Flour a space and take the mixture out of the bowl and kneed. The dough should feel silky and not too dry. You will probably need to add flour to the dough as you kneed it. Sometimes depending on the flour you might have a little water left over.
Return bread dough to the bowl, cover with a towel or pastry cloth and let rise in a warm location until it doubles in size (about 1 - 1.5 hours). Remove dough from bowl and place on floured surface to kneed for about 3 minutes. You will need to keep your hands floured and add a little flour to the bread if it becomes too sticky. Return mixture to the large bowl and let it rise again until it doubles in size (about another 1 - 1.5 hours).
Remove bread from the bowl and divide into four equal pieces. Flour surface and hand and kneed each piece and shape into a loaf. After you have done each loaf return to a warm location cover and let them rise until doubled in size. Each loaf is usually about 1 1/2 inches over the top of the bread pan.
Heat oven to 450 degrees.
Place all four loaves on the same level and bake for about 15 minutes. Turn oven down to 325 degrees and continue to bake for about 45 minutes. Rotate the loaves after they have been baking for about 20 minutes so that they brown evenly. You can tell if the bread is done if you knock on it and it sounds hollow.
When you take the loaves out of the oven, remove them from pans and rub each crust with butter. Cover with a cloth and sprinkle with water. Let cool. You can cut when it it still warm!