@AndrewInVail

With a little pure vanilla extract and cinnamon added to the milk, it makes wonderful French Toast.

@Bobbyzen

While the bread was hot, I devoured two pieces spread with butter. Heavenly.

@LiterateHiker I don’t bake bread, but I do have many visitors come through my home who DO! Those warm loaves fresh from the oven make for excellent eating

@Mofo1953

I know how to make sourdough, whole wheat baguettes. Would that work?

You can look up recipes for Ciabatta.

@LiterateHiker love baguettes.

@Mofo1953

Me, too. The secret is a long, cool rise.

@Jolanta

While taking Spanish classes, I counted kneading in Spanish. But the numbers got too long!

467 is "cuatrocientos sesenta y siete."

@RichCC

For two loaves:

1-1/3 cup old fashioned rolled oats
2 cups water
1 tablespoon salt

2 teaspoons dried yeast
1/2 cup warm water

3 tablespoons honey
1/4 cup oil (I use grapeseed oil)

3 cups finely ground whole wheat flour
2 cup unbleached white bread flour

Cook the oatmeal in the water for 10 minutes until thickened. Stir in oil, salt and honey.

Cool oatmeal to 68 degrees. If it's too hot, bread will rise in the pans but not in the oven. I set the oatmeal pan in the sink with cold water and ice cubes.

Dissolve the yeast in the 1/2 cup warm water.

Mix the ingredients together. Even if the dough seems very stiff, don't add water just yet. The flour will absorb water from the oatmeal slowly, so the dough softens as you work. Knead for 10 minutes. If it still seems stiff then, add water gradually by wetting your hands and kneading until the dough holds as much water as it requires to become soft and supple.

Knead 400 times. For a higher rise, knead in tiny chips of unsalted butter, about 1/8 cup.

Knead a total of 500-600 strokes. Halfway through the kneading, you can gently tug and pull dough out flabby-thin. The surface will be plenty rough with little craters all over; the dough will tear easily.

When the dough is fully developed, it will pull into a paper-thin sheet, smooth and bright. When you hold it to the light, you can see the webbing of the gluten strands in the sheet.

Form the dough into a ball and place it smooth-side up in a greased ceramic bowl. Cover and keep in a warm, draft free place. After about 1-1/2 hours, gently poke the center of the dough about 1/2" with your wet finger. If the hole doesn't fill in at all, it is ready for the next step. Press flat, form into a smooth round , and let the dough rise again as before. The second rising will take about half the time as the first.

Press the dough flat and divide into two. Shape into balls and let them rest, covered with a damp cloth, until very much softer. Shape gently into standard, 3" x 4" greased pan loaves.

Let rise once more, in a warm place, and bake about 45 minutes at 350 degrees.

Tip - I use a heating pad covered with a triple- folded bath towel to rise bread dough. For the first two bowl rises, set the heating pad on medium. For rising in the pans, set it to high heat.

@LiterateHiker Thanks muchly. I'll go through it. If there were ever a case for the-devil-is-in-the-details, baking is it.

I use a bread machine (read lazy).
For one loaf:

2 1/2 cups whole wheat flour
1/2 cup all purpose flour
1 1/2 tbsp powdered milk
2 tsp granulated sugar
1 1/2 tsp table salt
3/8 cup honey
1/8 cup olive oil
1 large egg
1 1/8 cup room temp water
2 tsp yeast

1/2 cup whole grains (usually old fashioned oats) just before the machine stops kneading.(so the grain won't dissolve)(my machine has a fruit setting to pause for the purpose).

I usually have whey filtered from yogurt to use as half of the water. It adds some protein and a little tang.