This recipe is from Land O Lakes and was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy of the clipping.

BUTTER BATTER BREAD

3 c. whole-wheat flour
2 pkg. active dry yeast
2 1/2 c. buttermilk
1/4 c. molasses
1/4 c. honey
1 tbsp. salt
1/3 c. Land O Lakes Butter
1 1/2 c. regular rolled oats
2 eggs
2 1/2 – 3 c. unsifted all-purpose flour
2 tbsp. melted Land O Lakes Butter

Preheat oven: 375°. Grease two 1 1/2-qt. round 2 1/2″ deep casseroles. Combine whole-wheat flour and yeast. Heat buttermilk, molasses, honey, salt and butter until warm (105-115°). Pour into 3-qt. mixer bowl. Add oats, whole-wheat yeast mixture and eggs. Blend at low speed with electric mixer until moistened. Beat 3 min. at high speed. Stir in enough flour to make a stiff dough. Brush with melted butter. Cover; let rise in warm place until doubled, about 1 hr. Punch down; shape into 2 round loaves. Place in casseroles; cover. Let rise until double, about 45 min. Bake at 375° for 25 to 35 min. or until loaf sounds hollow when tapped. Yield: 2 round loaves.