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1
Stir warm water and honey in large bowl to blend.
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2
Sprinkle yeast over.
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3
Let stand until foamy, about 8 minutes.
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4
Heat buttermilk in small saucepan to lukewarm (about 100F.).
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5
Stir into yeast mixture.
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6
Add 2 cups bread flour, 2 cups oats, wheat flour, oil and salt and stir until smooth.
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7
Gradually mix in enough remaining bread flour to form dough.
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8
Cover and let dough rest 15 minutes.
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9
Turn out dough onto floured surface.
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10
Knead until smooth and elastic, Adding more bread flour if sticky, about 10 minutes.
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11
Knead in nuts.
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12
Oil large bowl.
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13
Add dough; turn to coat.
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14
Cover bowl with clean towel; let rise in warm area until doubled, about 50 minutes.
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15
Oil large baking sheet.
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16
Punch down dough.
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17
Turn out onto oiled surface; knead briefly.
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18
Divide dough into 3 pieces.
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19
Roll each piece into 16-inch-long rope.
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20
Braid ropes together; tuck ends under and pinch to seal.
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21
Transfer to prepared sheet.
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22
Cover with clean towel.
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23
Let rise in warm area until almost doubled, about 45 minutes.
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24
Preheat oven to 375F.
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25
Whisk egg and milk in bowl.
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26
Brush loaf generously with some of egg mixture.
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27
Sprinkle with additional oats.
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28
Bake until golden and tester inserted into center comes out clean, about 50 minutes.
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29
Transfer to rack; cool.
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30
(Can be made 1 day ahead.
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31
Wrap tightly; store at room temperature.)
