Oatmeal Wheat Bread
Canadian White Flour
Whole Wheat Flour
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.