My new favorite homemade bread recipe

This recipe is from the book Artisan Bread in Five Minutes a Day.

Oatmeal Bread
Makes three 1 1/2 lb loaves

1 3/4 C lukewarm water
1 C whole milk (though regular works fine too)
1/2 C pure maple syrup
1 1/2 TBSP yeast
1 TBSP Kosher salt
1/4 C neutral-tasting oil (I use melted butter)
1/2 C oat bran
1/3 C wheat bran
1 1/2 C old fashioned rolled oats
1/2 C whole wheat flour
4 1/4 C unbleached all-purpose flour

1. Mix the yeast and salt with the water, milk, maple syrup, and oil in a 5-quart bowl, or a lidded food container.

2. Mix in the remaining dry ingredients without kneading (use spoon, food processor, hand mixer w/ dough hooks). If using hands, you may need to wet your hands to incorporate the last bit of flour.

3. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses, about 2 hours.

4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded container and use over the next 8 days.

5. On baking day, lightly grease a 9x4x3 loaf pan. Dust the surface of dough with flour and cut off a 1 1/2 lb (cantaloupe sized) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

6. Elongate the ball into an oval and place it into the prepared pan. Allow to rest and rise for 1 hour and 20 minutes (or just 40 minutes if you're using fresh, unrefrigerated dough).

7. Twenty minutes before baking time, preheat the oven to 350, with an empty broiler tray on any other shelf that won't interfere with the rising bread.

8. Place the loaf on a rack near the center of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. Bake for 45 to 50 minutes, or until deeply browned and firm.

9. Allow to cool before slicing and eating.

**okay, time for my notes. The list looks long. It really isn't that bad, it just takes a lot of time to rise. I have found that sometimes my fresh dough needs even longer than 40 minutes to rise. It is very important to add the water and the boiler tray--it makes the bread AMAZINGLY yummy and crunchy on the top, and moist and wheaty-sweet, and healthy tasting on the inside. I know fresh hot bread straight out of the oven is tempting, but let it cool for a bit, otherwise the loaf doesn't set up as well. It is soo good! I wish I could make this every day!