I cut down the yeast. I used 1.5 teaspoons, but I'm at high altitude--I'm hoping it isn't too much.
The Dave's definitely has some noticeable pieces of cracked wheat. Other than that, it is soft and chewy. I never noticed "oat" until I read the ingredients.
I used the recipe linked, just reducing the yeast, using cracked wheat instead of sunflower seeds and oat bran instead of walnuts, 4 T evaporated cane juice and 1 T molasses and 2 T gluten (I left out the bread improver). There was not enough water, so I also used 1/4 c whey. Instant culture.
But I do think either an overnight rise or so sort of pre-ferment would work.
It's on the first rise now--it took a LOT of kneading (kitchen aid
).