Oatmeal Wheat Bread  Recipe

I've tried making whole wheat bread many times before. It always turned out very hard and not too tasty. Finally, after many trials and errors, and by combining many recipes, I came up with this bread. Its concept is very similar to a french bread. This bread works wonderful for sandwiches.

Serving size:
2
units
Prep
45 min
Cooking
35 min
Ready in
3 hr
Simple
Challenging

Instructions 

Soak oats with half of the water (see ingredients), for 15 minutes.
Combine milk with yeast, let it sit for a minute or so. Mix in the remaining water, honey, oil, salt and oats. In a separate bowl combine wheat and white flour. In small portions - mix in flour. If you are using a mixer, use a dough hook; mix on a low speed until the dough is fully mixed.
Mix on a medium speed for 2 minutes. Dough should clear the sides, but stick to the bottom. Let dough rest for 5 minutes. Turn the mixer on again, and mix for 3 minutes. When cycle is completed, cover the bowl with a plastic wrap. Let it rise for 1½ hours.
Divide in half. Roll each portion into a rectangle. Roll it up into a jelly-roll style, beginning with a long side; pinch seams to seal.
Cover baking sheet with parchment paper; place loafs side by side. Sprinkle with some flour and cover; let it rise in a warm place until doubled, about 40 minutes.
With an oiled, sharp knife, make four shallow slashes across the top of each loaf. Using a pastry brush, brush tops with water. Sprinkle the loaf with oats. Bake at 375F for 35-45 minutes or until golden brown.
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