In seeking a tasty and healthy bread for my 6 year old son's lunch box I've been looking to create a sandwich loaf that is in large part whole wheat flour and other grains, yet has a somewhat soft crust (you know children: they don't appreciate the best part of good bread), and fine and soft texture. It should hold up well for PB&J as well as cheese, turkey etc.

Multigrain Oatmeal Sandwich Bread 

And so it begins and I am hooked! Several months ago I was taking a course in Microbiology (don't ask, it'd take too long to explain), and we were studying yeasts. As I have gout, I can't drink, so making beer was out. That left bread. I bought a sack of King Arthur Bread Flour, and on the back was a recipe for their Oatmeal Toasting Bread. I made it. And made it again. And again. And again.

In response to my digestive biscuit blog I have attempted to photograph the "fine oatmeal" I specified in the recipe. I only know the following versions of oats but hope fellow subscribers can help if this doesn't compute ...

On the left porridge oat (rolled oats) - flattish flakes

On the right fine oatmeal - coarser than ground almonds, with irregular nubbly lumps slightly larger than overall sandy effect.