1cuprolled oats (traditional or quick oats, NOT instant)
½cupbrown sugar (make that a scant measure)
¼cupunsalted butter, in rough chunks (about 60g)
1tbspkosher salt (Diamond Crystal, if you use Mortons, cut in half)
1½cupswhite whole wheat flour (about 170g)
4cupsall-purpose flour (482g)
In a large mixing bowl (I used the bowl of my KitchenAid mixer) combine the water, oats, brown sugar, honey, butter, salt, and cinnamon. Let stand and cool to lukewarm, about 10-15 minutes.
Add the yeast and flours all at once, if you’re using the KitchenAid. Using the dough hook, combine the flours, then knead 5 to 7 minutes (10-15 minutes by hand), until the dough is smooth and satiny.
Transfer the dough to a large greased bowl, cover with a clean tea towel, and let it rise at least an hour. It should become quite puffy, and become two to three times its original size.
Turn out the dough onto a lightly floured surface. Knead by hand just a bit, then divide into two parts and shape each half into a loaf. Place the loaves into two greased 8.5 x 4.5 inch bread pans. Cover the loaves with the tea towel, and let them rise 60 to 90 minutes, until they’ve crowned about 1 inch over the rim of the pan.
Shortly before the dough is completely risen, turn the oven to 350˚F or 175˚C. Slash the loaves to permit expansion, then bake them for 35 to 40 minutes. If they’re browning too quickly (check at 25 minutes) tent them with aluminum foil.
Remove them from the oven when they’re done: they’ll be golden brown, they’ll sound hollow when tapped on the bottom, and the interior will register 190˚F on a digital thermometer.
Cool the loaves (out of the pans, of course) on a rack. Store at room temperature. If they are well wrapped they’ll keep for several days. These loaves also freeze well.