Instructions

• In a large bowl combine 1 cup warm water, 1 envelope active dry yeast, and 1/4 cup honey. Stir, then let sit 10 minutes or until the mixture is foamy.
• Stir in 3 tablespoons melted butter (cooled) and 1 teaspoon salt.
• Add 1 1/2 cups whole wheat flour and most of the 2 1/4 cups bread flour, keeping a small portion of the bread flour in reserve. Mix until incorporated. Add from the reserved bread flour as needed (up to the full 2 1/4 cups total) to form a soft but slightly stiff dough.
• Turn the dough onto a lightly floured surface and knead 5–7 minutes, until the dough is smooth and elastic.
• Lightly grease the ball of dough, place it in a clean dry bowl, cover with plastic wrap and a kitchen towel, and let rise about 1 hour or until doubled in size.
• Punch down the dough and let it rest 10 minutes.
• Grease a bread pan, shape the dough to fit the pan, place it in the pan, then cover with plastic wrap and a kitchen towel. Let the dough rise again until doubled, about 45 minutes.
• Preheat the oven to 375°F while the dough finishes its second rise.
• Brush the top of the loaf with 2 tablespoons milk and sprinkle oats evenly over the top.
• Bake at 375°F for 30–40 minutes, until the loaf is golden.
• Let the loaf cool in the pan for 20 minutes, then remove it from the pan and let it cool completely before slicing.