Churchladybread:
For a White Bread version, just sub out ALL the flours with bread flour.
2 Cups Oat Flour (or two cups oatmeal)
4-5 cups Whole Wheat Flour
1 Tablespoon instant yeast
1/4 cup olive oil
1/3 to 1/2 cup honey
1 3/4 cup warm (like a bath, but not scalding) water
1 1/2 teaspoons salt
Combine oat flour, honey, and oil in the bowl of a KitchenAid. While the mixer is on, add the water then the yeast. Mix for about a minute. Let the mixture sponge (bubble up) for 8-10 minutes.
Turn the mixer on again and add the salt and wheat flour a cup at a time until the dough almost comes off the sides. Switch to the dough hook and knead for 10 minutes, adding only enough flour to keep the dough off the sides of the bowl. A bit on the bottom isn't bad.
Shape the dough into a big loaf shape, or two smaller shapes, or a bowl shape, or into dinner rolls, or into a braid or, whatever.
Allow the dough to rise in a warm spot (like the back of your stove as it's preheating) for a half hour.
Bake at 350 for 30-35 minutes. Brush the crust with melted butter for extra church ladyness.
For cinnamon rolls, shape the dough into two rectangles as tall as a loaf pan is long and as wide as you wish. Mix a mostly melted stick of butter, one cup brown sugar, and 2 teaspoons cinnamon together and spread half of this on each rectangle. Roll up short end to short end, and let rise in the loaf pan. Bake this for 40-45 minutes or until golden on top. Or cut the log into 1 inch chunks and bake in a 13 by 9 inch baking pan. Cinnamon rolls can rise overnight in the fridge for fresh baked breakfast that will make you a kitchen rock star.
