This is what I used for communion bread yesterday. I make it all the time for my family. Would like to say we use it for high-minded purposes like sandwiches and soups, but it barely lasts a day just going as butter-slathered slices.

1 c warm water (or milk, or 1/2 water 1/2 milk)
2 T sugar or brown sugar or maple syrup
2 T canola oil or melted butter
2 t yeast
3 c flour (I use 1/2 all-purpose, 1/2 whole wheat)
1/2 c oats
1-1/2 t salt (regular table salt)

Combine in bread machine, in order prescribed by manufacturer; run Dough cycle. Take out finished dough and shape as you like; place shaped dough on/into desired GREASED baking vessel. Cover and let rise for 1/2 hour. Bake at 350F for 1/2 hour, or until appropriately browned.

If you don’t have a bread machine…
1) Combine water, sugar, oil, yeast. Let sit for 5-10 min, until foamy.
2) Combine flour, oats, salt. Stir in wet ingredients with a wooden spoon until the going gets tough. Use unincorporated flour to flour a countertop and plop dough on it. Knead 6-10 min, incorporating flour to reduce stickiness as required, until smooth and elastic. Cover and set aside to rise for 1 h.
3) Shape dough and place on/into desired GREASED baking vessel. Cover and let rise for 1/2 hour.
4) Bake at 350F for 1/2 hour, or until appropriately browned.

1/2 c water, 110 to 115 F

4-1/2 t yeast (2 pkgs)

2 c milk, 110 to 115 F

1/4 butter or margarine, softened

1/3 c honey

1/4 c brown sugar

2-1/2 t salt

3 c whole wheat flour

4 to 4-1/2 c bread or all-purpose flour

Dissolve yeast in warm water. Let stand 10 minutes.

Combine warm milk, margarine, honey, brown sugar, salt. Add to yeast.

Add 2 c whole wheat flour and 3 c bread flour. Beat for 3 min with an electric mixer. Stir in remaining cup whole wheat flour and bread flour as needed to make a stiff dough.

Turn out dough onto a floured board and knead for 10 min, or until dough is smooth and elastic. Dough will be slightly sticky. Place dough in a large, greased bowl, turning to coat. Cover and let rise in a warm place until doubled (~75 min).

Punch down and let dough rest for 10 min. Divide into 2 portions. Shape each into a loaf; place shaped loaf into a well-greased loaf pan or onto a baking sheet. Cover and let rise in a warm place until doubled (~1 hour).

Preheat oven to 375F. Bake for 35 min or until loaf sounds hollow when tapped with fingers. Cover loaf with foil during the last 15 minutes to prevent a dark crust. Brush finished loaf with butter. Cool thoroughly.