Whole Wheat Honey Oatmeal Bread

Directions

Add the butter and honey in a medium sauce pan over medium heat until the butter is melted.

Remove from heat and pour in the water, the mixture should be warm.

Stir in the yeast and allow to sit until bubbly and active, 8 to 12 minutes.

In the bowl of a stand mixer, add salt, yeast mixture, 2 cups whole wheat flour and 1 cup all-purpose flour.

With mixer on low, gradually blend liquid into dry ingredients until just mixed.

Increase the speed to medium, beat for 2 minutes, occasionally scraping bowl as needed.

Slowly beat in the egg and one cup of whole wheat flour to make a thick batter.

Keep beating for another 2 minutes.

Stir in oats, 1 cup whole wheat flour and 1 cup all purpose flour.

Knead until smooth and elastic.

Add more flour if dough seems too sticky.

Put in a bowl coated with cooking spray and cover with plastic wrap or a damp kitchen towel.

Allow to rise in a warm place until volume is doubled, 40 to 60 minutes.

Punch the dough down.

Turn onto a floured surface, cover and allow to rise for another 15 minutes.

Shape into two loaves and allow to rise for one hour in 9 x 5 loaf pans coated with cooking spray or greased with butter.

Bake for 35 to 40 minutes.

Cool in the pan on a wire rack for 10 to 15 minutes.

Serve warm or cool completely on a wire rack.

It can be frozen well.