Yeast Bread!

Success at last! I have conquered a yeast bread!!! I am proud to say I baked my first yeast bread, multi-grain no less, with minimal assistance; kneading is my downfall. While they don't look beautiful per se due to weird twisting instructions that I would not follow again, the loaves taste superb and freeze well. This bread recipe will undoubtedly become a household staple, though kefir bread is still the top contender as it requires no kneading and uses up whey.

Multi-Grain Bread ( from Best Ever Baking - Carole Clements)
1 Tbs active dried yeast,
2 fl oz (65 mL) lukewarm water
70 g rolled oats
450 mL milk
2 tsp salt
65 mL oil
55 g golden sugar
2 Tbs honey
2 eggs, lightly beaten
30 g wheat germ
170 g soy flour (or substitute rye, barley, buckwheat, cornmeal)
350 g whole wheat flour
420 - 490 g all purpose flour (I used about 470 ish)

1. Combine yeast and water with the honey and a pinch of flour, stir and leave for 15 minutes to dissolve.
2. Put oats in a large bowl. Scald milk and pour over the oats.
3. Stir in the salt, oil, and sugar into the oat mixture. Leave until lukewarm.
4. Stir the yeast mixture, eggs, what germ, soy and whole wheat flours into the oat mixture. Then stir in enough all purpose flour to obtain a rough dough (should not be too sticky).
5. Knead the dough, adding all purpose flour if needed, until smooth and elastic (~10 min). If you're lucky, your kitchen aid can do it for you, or your spouse.
6. Return dough to a clean bowl greased with a bit of oil, cover and leave to rise until doubled in volume, 2 1/2 hours. I actually put my in the fridge and let it rise for 8-9 hours at this stage.
7. Grease two 81/2 x 4 1/2" bread pans. Punch down the risen dough and knead briefly. Divide the dough in half and roll into a cylinder that just fits the lenght of the bread pan.
8. Cover and let rise until doubled in size (~ 1 hr from room temp, longer if from fridge).
9. Bake in a preheated oven at 375 degrees F until done, 40-50 min. Cool on a rack.