Honey Oat Wheat Bread

1 c. warm water (about 110*)

1/4 c. honey
1 tbsp. canola oil
1 tsp. salt
1 envelope active dry yeast
1/2 c. rolled oats
1 c. unbleached white whole wheat flour
1 1/2 c. whole wheat pastry flour
Quick oats for dusting, if desired

Add water, honey, oil, salt and yeast to a mixing bowl, stir to combine, set aside for 10 minutes while
yeast blooms.

Add flours and oats to the yeast mixture, use the paddle attachment of a mixer, turn speed to low to
combine. When flour is absorbed, take the paddle off and attach the dough hook. Turn speed back on low,
knead for 5 minutes.

If dough is too sticky, add flour 1 tbsp. at a time until it all comes together. 

Alternately, if dough is too dry, add 1 tbsp. of warm water until dough comes together. (This will depend
on the heat and humidity in your kitchen)

Form dough into a ball, place in an oiled bowl, cover lightly with a damp kitchen towel and place in a non
drafty, warm place for an hour.

Line a bread loaf pan with parchment or oil well. 

Once dough has doubled in size, punch down, form into a log, pinching the sides down to the bottom.  
Place in the loaf pan, cover with the damp towel and allow it to rise again for an hour.

Preheat oven to 400*

Dust the top of the loaf with quick oats or oat bran.

Place loaf pan in the oven and bake for 10 minutes, reduce heat to 325* and bake for an additional 35-40
minutes, until golden brown. 

Remove from the oven and cool in the pan for 10 minutes, then remove from the pan and cool on a wire
rack until bread is at room temperature.

Store in an air tight bag or container for up to 5 days.

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