This is a simple recipe that works well and is easy to put together. It’s great sandwich bread, not quite as moist as the Multigrain I have posted, but still great, and perhaps a better alternative for some kids.I’ve modified it to use a lot of  the staples I keep on hand.

Winter Oatmeal Bread

1/2 c. warm water
1 1/2 T. active dry yeast
Pinch of sugar
1 1/2 c. warm water
1/2 c. dry milk
1/2 c. honey
4 T. melted butter
1 T. salt
2 C. rolled oats
1 1/2 c. whole wheat flour
3 1/2 -4 c. all-purpose flour

In a small bowl, mix the 1/2 c. water with yeast and pinch of sugar. Set aside. In another bowl (I use my standing mixer), mix the rest of the water, dry milk, honey, butter, salt, oats, and whole wheat flour. Beat for one minute. Add the yeast mixture and beat for one minute. Then, a half cup at a time, add the white flour until the mixture pulls away from the bowl. Knead in the mixture (7 minutes) or by hand (15 minutes). Placed in a deep greased bowl and cover with plastic wrap until doubled in size, about 2 hours.

Turn dough out and divide in half. Shape each half into a log and place in pans. Let rise for another 45 minutes. Preheat the oven to 375 and bake for about 45 minutes.