In a large bowl combine steel cut oats, honey or molasses, butter, and salt. Pour in boiling water; stir and cool 10 minutes.
In a measuring cup, add yeast to warm water, stir and let stand for 10 minutes.
Add 2 cups of bread flour to the oat mixture then blend in yeast beating until smooth. Add the remaining flour 1 cup at a time. Turn dough out onto lightly floured surface and knead until smooth and satiny. Place in lightly greased bowl turning once to coat top of dough. Cover with damp cloth and let rise 1 hour.
Punch down dough and roll into rectangle using rolling pin to remove air bubbles. Roll up dough, jellyroll style, placing seam side down in a greased 9x5x3 inch loaf pan. Cover with damp cloth and allow to rise 1 hour or until dough reaches the top of the pan.
Bake in 375 ° oven for 30-35 minutes. Remove bread from pan and cool on wire rack.