King Arthur Flour recipe box, with my own personal tweaks.
2 C flour
1 C whole-wheat flour
1 C rolled oats (quick or old-fashioned)
2 Tb butter
2 tsp yeast
3 Tb brown sugar or honey
1-1/4 C milk
1-1/2 tsp salt
1. Warm milk, butter, and honey to 100º. Butter does not need to melt. Stir in yeast and allow to proof until foamy, about 5 min.
2. In stand mixer, combine oats, whole wheat flour, and salt. Mix in milk mixture, then beat until smooth, about 2 minutes.
3. Mix in 1 C white flour. Beat until a light dough forms, about 2 minutes. Generously flour a work board. Pour dough onto flour and knead until smooth, adding as little flour as possible. If you use honey, it will remain slightly sticky. Lightly oil a bowl and turn dough ball over in it to grease all sides. Place bowl in a warm area to rise until doubled, about 1 hr.
4. Punch down dough and let rest 10 minutes. Grease a loaf pan very well. Roll out dough into a 9" x 14" rectangle. Roll up the 9" side jelly-roll fashion. Seal the ends and place in loaf pan, seam-side down.
5. If desired, warm together 1 Tb honey and 1 Tb water and use as a glaze. Top glaze with an additional 1 Tb oats.
6. Allow loaf to rise in warm place until doubled, about 1 hr. It should rise about 1" above rim of loaf pan. Bake at 350º for 35-40 minutes. If loaf starts to get too dark, place a piece of foil over it, like you would for a turkey. Cool in pan for 10 minutes, then turn out and cool completely on a wire rack.
Makes 1 loaf
Difficulty rating :)