So, you wanna make your own space alien bread? Here's the recipe for your enjoyment, with my adaptations included. Buttermilk Oatmeal Bread, adapted from the Macrina Bakery & Cafe Cookbook 3/4 C rolled oats (not quick cooking) 1/2 C steel cut oats 1 C boiling water 1/4 C warm water for yeast awakening 2 t yeast 1 1/2 C buttermilk 1/2 C canola oil 1/2 C brown sugar 1 C whole wheat flour 4-5 C unbleached all-purpose flour 2 t kosher salt Method: 1. Place all oats in a medium bowl with boiling water, stir to mix well. Let stand 10 min, stirring occasionally. 2. In the workbowl of an electric mixer, dissolve yeast in 1/4 C warm water. Let stand 5 min. 3. Add all remaining ingredients to yeast, and mix for 10 minutes. Add additional all-purpose flour as needed, so that the dough just comes together into a workable mass by the end of the mixing time. 4. Drape a damp kitchen towel over the work bowl and let rise for an hour. Dough may or may not rise. Who knows why? 5. Dump dough on a floured surface and knead briefly to work out air bubbles. Shape into a loaf. 6. Put loaf in a greased 9x5 loaf pan. Let rise in microwave (see note) for 45 minutes. Dough should rise about 1/2" above rim of pan. 7. Preheat oven to 385 F. 8. Bake loaf about 1 hour, or until crust is deep brown. 9. Let cool in pan on rack for 30 minutes, then remove from pan. Gobble down! Note: To rise dough in a microwave, place a glass measuring cup half half full of water in microwave and heat on high until water boils. Let boil for about 30 seconds, then quickly open microwave door and place loaf pan inside, leaving the water inside. (If you're worried about superheating the water, just put a bamboo skewer in the measuring cup before boiling) This creates the warm, moist environment that yeast love the best. Just make sure that you don't accidentally turn on the microwave with a metal loaf pan inside! Yikes!