3cupsbread flour(I used 2 cups AP and 1 cup whole wheat; I don't recommend the whole wheat)
1cupold-fashioned rolled oats
2 ¼teaspoonsactive dry yeast
1 ¼cuplukewarm milk
3tablespoonshoney or brown sugar(I used honey)
Combine all ingredients in the bowl of a stand mixer. Knead with dough hook on medium for about 5 minutes, until the dough is smooth and passes a windowpane test. Place in a greased bowl, cover, and let rise for about an hour, until doubled in size.
Turn dough out onto a layer of plastic wrap. Pat the dough into a rectangle, then fold letter-style (tri-fold) to form into a loaf. Place loaf, seam-side down, into a greased 9x5 inch loaf pan. Pat the dough down so that it fills the corners. Cover with plastic wrap and let rise until the dough has risen 1-2 inches over the rim of the pan. (I baked mine at 1 inch and it didn't rise much, so I recommend waiting until your dough is 2 inches higher than the pan.)
Bake bread at 350F for 35 minutes, until golden brown. Cover loaf with foil toward the end of baking if it seems to be browning excessively. If you want to take your bread's temperature, it should be 190F in the center when it's done.