mathemagicalschema | This is now my favorite sandwich/toast bread

Ingredients

1 tbsp. yeast
1/4 cup warm (~100F) water

1 cup milk
3/4 cup oats

1 1/2 cups rye flour
1 1/2 cups whole wheat flour
3 cups all-purpose flour
2 tbsp. molasses
2 tbsp. butter
1/4 cup almond meal
1 cup milk
1 tbsp. salt

Combine yeast and warm water, set aside. Combine oats and one cup of milk, microwave for two minutes and let cool. Once oats and milk are at a non-yeast-murdering temperature (sub-100F, ideally closer to 80F), combine everything in a big fat mixing bowl (a stand mixer will make your life easier!) Knead until elastic - don't be shy - adjusting consistency with more water/flour as necessary. Grease a bowl. Turn your dough onto a floured surface and form into a smooth ball. Dump that ball of dough into your bowl, cover with plastic wrap, and let rise a bit past doubled.

Deflate. Chop into two loaf-size pieces, maybe some extra little rolls. Form loaves by your preferred method, stick in greased loaf pans (they should be about half-full.) Let rise above the tops of the pans until they look like comically rectangular mushrooms. Bake at 375F for 50 minutes. Let cool. Om nom nom.