3 cups warm water
1 tablespoon of Surebake Yeast - this is one with bread improvers added but you probably don't need it, just use a little less regular yeast.
1/3 cup brown sugar
1 cup rolled oats
Put these all in a bowl and leave for 15 minutes or so to activate the yeast (I added my rolled oats now to get a bit of soaking time - if I was a real Western A. Pricer, I would have soaked them overnight).
Add 1 egg, 3 tbsps oil and 1 tsp salt and mix.
Add 4 cups white flour (stoneground, highgrade - whatever takes your fancy).
Add 2 1/2 cups brown flour and then maybe some more.
Mix until a quite wet and sticky dough forms. Mix really well (almost like kneading) with the wooden spoon, you wouldn't want to get your hands in there - too wet.
Cover and leave to rise until doubled.
Mix really well with wooden spoon again then divide into half and 'plop' into two well-greased loaf tins.
Leave to rise again until well risen in the tin and then bake for about 45 mins, the first 10 mins at 200 degrees Celsius, the last bit at about 160 degrees Celsius.
The original recipe was Grandmother Bread from Chickens in the Road Blog, but I added and changed etc etc and this is about right. You can add linseeds, rye flour, cold porridge,
P.S. I also baked about a gazillion chocolate chip cookies today....after I washed off the toothpaste that dear daughter had applied to the cubed butter sitting on the bench softening. The minty taste was hardly noticeable at all. Note to self: DON'T TURN YOUR BACK ON AN ALMOST-THREE YEAR OLD!