Moist, fairly dense, and sweetened with honey, this whole grain loaf is wonderful for sandwiches and toast (and toasted sandwiches!). It's also an ideal way to use up leftover oatmeal (or any cooked cereal grain) when you've simmered up a big batch.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Combine all of the ingredients, then mix and knead — using your hands, a stand mixer, or a bread machine — to make a soft, tacky dough. It'll seem dry at first, but as you knead the dough will soften up and become sticky. Adjust its consistency by adding more water or flour only after kneading for several minutes.
Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. It'll become somewhat puffy, but probably won't double in bulk.
Divide the dough in half. Shape each half into a log, and place in two lightly greased 8 1/2" x 4 1/2" loaf pans.
Cover the pans with lightly greased plastic wrap (or your favorite reusable cover), and allow the bread to rise until it's crowned about 1/2" over the rim of the pan, about 1 to 1 1/2 hours. Toward the end of the rising time, preheat the oven to 350°F.
Bake the bread for 30 to 35 minutes, or until its interior registers 190°F on a digital thermometer.
Remove the bread from the oven, turn it out of the pans, and allow the loaves to cool on a rack.
Store bread, well wrapped, at room temperature for several days; freeze for longer storage. If freezing, consider slicing and individually wrapping small packets of slices, for easiest access.
