The so called special recipe is a myth... breadmaking is 10% theory
and 90% practice.
If she already understood the basics of breadmaking then she can easily
adapt the recipe she is used to variations in flour compositions.
There is no specific recipe for such bread,it ....it is just like any
white bread, but you just have to exercise the same care as with your
oatmeal and white flour blend That is mixing the dough may not be
extensive as with using pure white flour.
You can add your own ingredients such as honey or molasses,butter and
even nutmeats to contribute some difference in taste and texture.
Let her try using wholewheat flour or much better the coarser
wholemeal flour and replace part or totally all the white flour in the
recipe.
For a start let her use the 60/40 blend by weight of white flour and
whole wheat. flour She may have to add more water as they whole wheat
flour ( to get the desired dough consistency is absorptive )if compared
to white flour.
use the hardwheat wholegrain flours and not the softwheat wholegrain
flours as that has stronger gluten quality.
It is best also to use a strong white flour in admixture with
wholegrain flours to get better bread volume.
Once she succeeded with partial replacement of white flour with whole
grain flours she can increase the ratio of the latter until she reached
the point that she is using 100% of the wholegrain flours in her
favorite recipe.
Its better for her to learn the feel of the dough gradually with her
recipe than' jumping to use ' a different recipe she is not familiar
with.
Roy