Easy Quick Bread

Found this at http://www.101cookbooks.com/archives/easy-little-bread-recipe.html. It is an easy yeast bread, no kneading, just one rise. Quite high in fiber. Quote from the website: "Right this second I'm eating a slice of butter-slathered homemade bread. And quite frankly, it's the least interesting looking bread you've ever set eyes on. But at this particular moment, there isn't anything on this earth that would taste better. I'm convinced of it. It reminds me of the bread my dad would sometimes bake for us as kids. A dead simple yeast bread recipe made from ingredients I can nearly guarantee you have on hand. My dad's bread was made using all-purpose white flour, whereas this bread is made with a white, wheat, rolled oat blend. I've baked it three times this week, after I came across the recipe for it in a beautiful, heartfelt cookbook by Natalie Oldfield."

• Ready In: 1 hr 15 mins
• Yields: 1 loaf

Ingredients

• 1 1⁄4 cups warm water (105-115F)
• 2  teaspoons active dry yeast (one packet)
• 1  tablespoon honey
• 1  cup unbleached all-purpose flour
• 1  cup whole wheat flour
• 1  cup rolled oats (not instant oats)
• 1 1⁄2 teaspoons sea salt
• 2  tablespoons butter, melted, for brushing

Directions

1. In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes, until the yeast blooms and swells a bit - 5 - 10 minutes.
2. In the meantime, mix the flours, oats, and salt in a large bowl. Add the wet mixture to the dry and stir very well.
3. Brush a 8-cup loaf pan generously with some of the melted butter. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.
4. Preheat the oven to 350F / 180C, with a rack in the middle. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan. I finish things up by leaving the bread under the broiler for just a heartbeat - to give the top a bit deeper color. Remove from oven, and turn the bread out of the pan quickly. Let it cool on a rack so it doesn't steam in the pan. Serve warm, slathered with butter.
5. Makes 1 loaf.
6. Adapted from Gran's Kitchen: Recipes from the Notebooks of Dulcie May Booker.