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  1. In a large mixing bowl, pour the water over the oats, butter, salt, maple syrup (or molasses), and honey. Let the mixture cool to lukewarm.

  2. Add the yeast, 3 cups of the flour, the dry milk, and almond flour and mix until a soft dough forms.

  3. Knead the dough, adding the remaining ¼ cup flour if needed, until smooth and elastic. Cover and let rise for 1 hour, until puffy.

  4. Deflate the dough, shape it into a log, and place it in a lightly greased 9˝ x 5˝ loaf pan. Cover with greased plastic and let rise for about 45 minutes, or until it’s crowned about 1˝ above the rim of the pan.

  5. Halfway through the rise time, preheat the oven to 350°F.

  6. When the bread has risen, sprinkle the top with flour or oats and slash in a decorative pattern. Bake for 40 to 45 minutes, until the center reads 190°F on an instant-read thermometer.

  7. Remove from the oven and let cool in the pan on a rack for 10 minutes before tilting out of the pan and returning to the rack to finish cooling completely.

  8. Store, covered, for 5 days at room temperature. Freeze for up to 3 months.