In a 2 quart saucepan measure and scald the milk; add the canola oil, salt and molasses. Allow to cool to 110°F.  Sprinkle yeast over warm water (110°F) and allow to proof for 5 minutes.

In a large mixing bowl, combine the yeast-water mixture and the milk-shortening mixture. Add 1 cup of the whole wheat flour, mix well and add 2 cups of the quick oats; mix well. Add 1/2 cup at a time of the whole wheat flour, kneading with each addition in the bowl until you have used enough to make a soft dough.

Place dough on a lightly floured work surface and knead until the dough has become elastic and smooth, approximately 10 minutes. Put dough in a lightly greased bowl and turn to coat. Cover and let rise until almost doubled in bulk. Punch down and let rest 10 minutes. Form into 2 loaves and place in well-greased loaf pans. Using vegetable oil, lightly oil the tops of bread dough. Cover and let rise until almost doubled. Preheat oven to 375° and bake loaves for 35-40 minutes. Remove from pans immediately and allow to cool on wire rack.

*For altitudes over 6,000 feet use 1 tablespoon of active dry yeast. Makes 2 loaves (about 26 slices).