Here is another tasty recipe from King Arthur Flour, with both whole wheat and oatmeal. Feel free to use this as a base and make substitutions. Can't find maple sugar? Use brown sugar, then perhaps use maple syrup instead of honey. Too sweet? Use less sweetener. Substitute a cup or more of whole wheat flour for some or all the all-purpose flour, adding a teaspoon of vital wheat gluten per cup of whole wheat flour for a good rise.
INGREDIENTS
2 c boiling water
1 c rolled oats
1/2 maple sugar
1 Tbsp honey
1/4 c (1/2 stick) butter
1 Tbsp kosher salt
1 tsp cinnamon (see Note below)
1 Tbsp instant yeast (not RapidRise!)
1 1/2 c King Arthur white whole wheat flour
4 c King Arthur unbleached all-purpose flour
1 tsp vital wheat gluten per cup of whole wheat flour (optional)
In a large mixing bowl, combine the boiling water, oats, sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm.
Stir in the yeast and a couple of cups of the flours, then add the remaining flour a half cup or so at a time, stirring to form a rough dough. Reserve some of the all-purpose flour for the kneading surface.
Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until dough is smooth and satiny.
Transfer the dough to a lightly greased bowl, cover with lightly greased plastic wrap, and let rise for an hour.
Divide the dough in half, and shape each piece into a loaf.
Place the loaves into greased 8 1/2 x 4 1/2 inch loaf pans.
Cover the pans with lightly greased plastic wrap and let the loaves rise until they've crowned about an inch over the rim of the pan, about an hour.
Bake the loaves in a preheated 360° oven for 33 minutes (or at 350° for 35 to 40 minutes).
Remove them from the oven when they're golden brown, and the interior is 190 on an instant-read thermometer.
Note: To be honest, I'm not a fan of the cinnamon flavor in this bread, so I leave out the cinnamon. If you find another spice or flavor that you like in place of the cinnamon, let me know!