DC friends - thank you! I will take the advise about using bread. Here is the recipe I have been using:
Honey Oat Bread
Makes 2 loaves
1/3 cup of honey
2 cups warm water (110-115F)
3 packages active dry yeast
1&1/2 cups rolled oats
¼ cup olive oil or canola oil
1 Tablespoon salt
2 cups whole-wheat flour
3 cups all purpose flour
2 Tablespoons wheat bran (millers’ bran)
2 Tablespoons flaxseed meal
Combine honey with water; add yeast. Let stand 5 minutes.
In a mixing bowl, combine oats, olive oil, egg, salt, whole wheat flour and all but 1 cup of the all purpose flour.
Mix with wooden spoon to form soft dough.
Knead the dough by hand or by machine, gradually adding remaining 1 cup of all purpose flour, until smooth and elastic.
Place dough in a 2&1/2 quart bowl greased with oil, turning once to coat top. Cover and let rise in a warm place until double in size, about 1&1/2 hours.
Dough is ready if indentation remains when touched.
Punch dough down; divide into halves. Let rest 5 minutes. Flatten each half with hands or rolling pin into an 18x9-inch rectangle. Roll into a cylinder. Place seam side down in loaf pans greased with margarine or butter. Cover and let rise until double in size, about 1 hour.
Bake in a 350 F. oven 20-30 minutes. When dough is set, remove from pans to oven rack and cook 10-15 minutes longer or until bread sounds hollow when tapped. Cool on wire racks.