trying to find a recipe similar to commercially prepared Oat Nut Bread

HI everyone,One of the few commercially prepared breads I did enjoy before I banned store bought bread from my house was Orowheat's Oatnut bread. The ingredients are:

Ingredients: WHOLE WHITE WHEAT FLOUR, UNBLEACHED ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], WATER, SUGAR, OATS, YEAST, WHEAT GLUTEN, HAZELNUTS (FILBERTS), SOYBEAN OIL, SALT, SUNFLOWER SEEDS, CALCIUM PROPIONATE (PRESERVATIVE), MONOGLYCERIDES, DATEM, CALCIUM SULFATE, GRAIN VINEGAR, CITRIC ACID, SOY LECITHIN, CALCIUM CARBONATE, NUTS [WALNUTS AND/OR ALMONDS], WHEY, SOY FLOUR, NONFAT MILK

Yuck. hence no more buying commercially produced, bread- YET..I still sometimes long for a nice piece of toast similar to this. Anyone of you more experienced baker's have an suggestions or can figure out what might be a similar tasting home made bread recipe? If you have not had the bread it had a nice taste and texture, not quite as white bread as wonderbread, but not really on the same level as a whole grain bread, either. Honestly, until I was trying to figure out how to make the bread, I did not realize it really had NUTS in it, I thought they somehow were referring to the oats...*shaking my head* I prefer organics if at all possible, so if that could be kept in mind, that would be great, though I will use non organic products (except for peaches- not that I need that for bread). Not sure of the soy flour is something that commercial bakeries use along with all the preservatives or if it serves some purpose for taste. I have noticed that it is often in commercially prepared sourdough bread too (the only other bread whose label I looked at since I have started baking bread). Anyway, if there is already a recipe around that would be similar to this (minus the preservatives, and things I have no idea what they are or what they are for, like. datem). I have done some google searches on line and found some recipes that could be ok, but they called for nuts other than filberts, and they seemed to have fairly large pieces of nuts in them. I have found some nut "flours" that Bob's Red Mill makes, not sure if they would work to make the light and almost fluffy bread but still give the taste. So, before I waste too much more time, I thought I would come to this excellent group of people and see what your input would be!

Thanks in advance! Happy baking!