Method

• In a large bowl, combine the yeast (about 1/4 oz.) and 1/4 cup warm water. Stir and let stand for 5 minutes, until foamy.
• Stir in remaining water, 1 cup of flour, the oats, and honey. Mix well. Add in salt, nuts, and an additional 1 1/2 – 2 cups flour. Stir, adding remaining flour gradually, until the dough comes together into a ball a begins to pull away from the sides of the bowl (this can also be done in an electric mixer with the dough hook attached).
• Turn dough out onto a lightly floured board and knead, adding flour a tablespoon at a time as necessary to prevent sticking, until dough is smooth and elastic, about 5-8 minutes.
• Place dough in a lightly greased bowl, cover with plastic wrap and let rise until doubled in size, about 1 – 1 1/2 hours.
• Lightly grease a 9×5-inch loaf pan.
• After dough has risen, turn dough out onto a lightly floured surface again. Gently deflate dough into a rectangular shape. Fold up the two long sides of the rectangle and pinch the seam together. Place seam-side down into prepared loaf pan.
• Again cover the bread with a piece of plastic wrap and let rise until almost doubled in size, about 45 minutes.
• While the bread is going through its final rise, preheat oven to 375F.
• Bake loaf for 35 minutes, until an instant-read thermometer inserted into the bottom reads about 200F.
• Cool loaf outside of pan on a wire rack completely before slicing.