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1
Add the butter and honey in a medium sauce pan over medium heat until the butter is melted.
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2
Remove from heat and pour in the water, the mixture should be warm.
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3
Stir in the yeast and allow to sit until bubbly and active, 8 to 12 minutes.
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4
In the bowl of a stand mixer, add salt, yeast mixture, 2 cups whole wheat flour and 1 cup all-purpose flour.
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5
With mixer on low, gradually blend liquid into dry ingredients until just mixed.
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6
Increase the speed to medium, beat for 2 minutes, occasionally scraping bowl as needed.
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7
Slowly beat in the egg and one cup of whole wheat flour to make a thick batter.
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8
Keep beating for another 2 minutes.
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9
Stir in oats, 1 cup whole wheat flour and 1 cup all purpose flour.
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10
Knead until smooth and elastic.
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11
Add more flour if dough seems too sticky.
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12
Put in a bowl coated with cooking spray and cover with plastic wrap or a damp kitchen towel.
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13
Allow to rise in a warm place until volume is doubled, 40 to 60 minutes.
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14
Punch the dough down.
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15
Turn onto a floured surface, cover and allow to rise for another 15 minutes.
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16
Shape into two loaves and allow to rise for one hour in 9 x 5 loaf pans coated with cooking spray or greased with butter.
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17
Bake for 35 to 40 minutes.
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18
Cool in the pan on a wire rack for 10 to 15 minutes.
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19
Serve warm or cool completely on a wire rack.
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20
It can be frozen well.
