One of my favourite breads for making the traditional way was an oaten loaf. I use coarse rolled oats - not the finely milled oatmeal that is sold in supermarkets for porridge (or porage). They look kinda like they've just taken each grain and lightly squashed it with a padded hammer. These make for a great texture to a loaf when mixed with regular white bread flour. They do need soaking, which can be achieved in the machine by putting the oats in directly after the water and then delaying the program by at least an hour. When I tried making this bread without soaking, it ended up pretty patchy, dry and inedible. Adding the oats also seems to impact the amount of water required to make a good loaf.

This is the recipe as I tried it first in the machine:

480g water
25g butter
150g  rolled oats
1 tbsp brown sugar
1 tsp salt
450g all-purpose flour
1 1/4 tsp yeast

Cooked on the basic program for a 2.5lb loaf, medium crust (3 1/2 hrs with 5-6 hours sitting before the program started).

This produced a loaf that was a little on the moist side, but still very tasty. The crumb was soft without falling apart too much when spreading on it. Unfortunately the top of the loaf had somewhat sunk - probably because it rose a little too vigorously. I'll have to try it with less yeast.