INGREDIENTS:
1 cup of water
1 cup milk
2 1/4 teaspoons active dry yeast
2 tablespoons honey
2 1/2 cups whole wheat flour
2 cups all-purpose flour
1 cup rolled oats
4 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon salt
DIRECTIONS:
Combine water and milk in a microwave-safe bowl; heat 30-45 seconds until warm. Pour into the bowl of a stand mixer. Add yeast and honey. Let sit 10 minutes until yeast is foamy.
Stir in flours, oats, butter, and salt. Using a dough hook, knead on medium-high speed 6 minutes until the dough is smooth, elastic and only slightly sticky. Keep the dough in bowl and cover with a tea towel. Let rise in a warm place 1 hour until doubled.
When the dough is doubled, punch down and transfer to a lightly floured surface. Press in the shape of the pan and transfer to a lightly greased 9-by-5-inch loaf pan. Cover with a tea towel and let rise 30 to 40 minutes until dough reaches the edges of the pan.
Heat oven to 400 degrees F. Bake 40 to 50 minutes, until loaf, is deep brown on top and sounds hollow when tapped on the bottom. Remove from loaf pan and transfer to a cooling rack to cool completely and enjoy!
