Directions

1. Combine 2 cups all-purpose flour, sugar, salt, undissolved yeast, and instant potato flakes in a large bowl.
2. Combine water, milk and butter; heat until liquids are very warm (120°F to 130° F). Butter does not need to melt. Gradually add to dry ingredients and mix 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add additional 1 cup of flour and mix at high speed for 2 minutes. Divide batter in half. Place each half in a large bowl.
3. Mix in dark molasses, rye flour, and enough remaining all-purpose flour to make a stiff dough to one portion of dough.
4. Mix in oats and 1 cup all-purpose flour, or enough to make a stiff dough, to remaining batter.
5. Turn dough variations out separately onto lightly floured surface; knead each until smooth and elastic, about 8 to 10 minutes.
6. Place each in a greased bowl, turning to grease tops. Cover tightly. Refrigerate at least 2 hours or overnight (up to 24 hours).
7. Divide each dough variation in half; set half of each aside. Roll each remaining half into a 14 X 8-inch rectangle. Place one type of dough on top of the other, forming two layers. Roll up from short end, shaping into a loaf. Pinch seams together to seal. Place loaf, seam side down, into greased 8-1/2 X 4-1/2-inch loaf pans. Repeat with remaining dough. Cover; let rise in warm draft-free place until doubled in size, about one hour.
8. Preheat oven to 375°F. Bake 38 to 40 minutes or until done. Remove loaves from pans and place on wire racks to cool.