Whole wheat oat bread recipe

I know, I know, I promised this recipe like a bazillion years ago. With the sickness and the pregnancy brain, I just didn’t do it. 
Until now. 

This recipe was adapted from here, if you like your white flour, then stick with the original recipe. If you like more whole wheat then, use all whole wheat. It’s a fairly versatile recipe. 
This bread is fantastic on it’s own. Or you can add butter. Or you can add honey. Or you could add cinnamon sugar. Or… well, pretty much whatever you add, it will be delish.


1 1/2 cups white flour
1 1/2 cups whole wheat flour
3/4 cups oats
2 1/4 teaspoons instant yeast
1 1/2 teaspoons salt
1 cup nonfat milk
1/4 cup lukewarm water
2 tablespoons melted butter
1/4 cup honey
1 1/2 to 2 tablespoons honey (or agave), warmed
1 1/2 to 2 tablespoons oats
In a large bowl, combine the flour, oats, and salt
Warm the milk so that it activates the yeast (about 110-120 F). Add the yeast to the milk and let it rest for about five minutes. 
Add the butter to the yeast mixture, then stir in the water and honey. (See how the yeast is making the mixture poofy on top…that’s good!)
Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer, until the dough is smooth and elastic (You can knead it with your hands too, if you prefer). If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. 
Place the dough in a lightly oiled bowl, cover (I usually use a damp towel) and allow to rise until doubled, about 1/2 to 1 hour. Unless you keep the temperature in your house at 80…then it only takes about 20 minutes to rise. (Who does that?!)
Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Almost like you would cinnamon rolls. 
Place the shaped dough into a 9×5-inch loaf pan, cover, and allow to rise until doubled.
Preheat oven to 350 degrees.
When the loaf is doubled again, brush the top with the warmed honey (you want the honey to be soft and almost liquid for this step) and sprinkle with the oats.
 Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.

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