Old-Fashioned Oatmeal Bread

1 cup rolled oats (Do not use instant)
1 cup boiling water
1/2 cup warm water (105 to 115)
2 packages dry yeast
1 teaspoon granulated sugar
1 cup warm 1% low-fat milk
1/4 cup packed dark brown sugar
1 tablespoon salt
4 to 5 cups bread flour -- divided

Combine oats and boiling water in a saucepan and cook over low heat until thickened, stirring constantly. Let stand until cool. Combine warm water, yeast, and granulated sugar in a small bowl and mix well. In a large bowl, combine oatmeal, milk, brown sugar, salt, and yeast mixture and mix well. Add 4 cups bread flour, 1 cup at a time, mixing well after each addition. Add enough remaining 1 cup flour to make a medium dough. Shape into a ball. Place dough into a well-greased large bowl, turning to grease surface. Cover and let rise for 1 to 1 1/2 hours or until doubled in bulk. Punch dough down and shape into 2 loaves. Place loaves into two greased 5 x 9-inch loaf pans. Cover and let rise until doubled in bulk. Preheat oven to 375F. Bake for 45 to 50 minutes. Remove from pans and cool on wire racks.