Whole Wheat Loaf

• 2 cups whole milk
• 3/4 cup water
• 1/4 cup canola oil
• 3 and 1/2 cups unbleached flour, divided use
• 1/4 cup honey
• 3 teaspoons kosher salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 packets active dry yeast
• 4 cups whole wheat flour
• 1 cup rolled oats

1. In medium saucepan, heat first three ingredients until warm - 110 to 115 degrees. In large bowl, combine warm liquid, 2 cups of the unbleached flour, honey, salt, cinnamon, nutmeg and yeast.
2. Beat 4 minutes at medium speed. By hand, stir in whole wheat flour, oats and remaining 1 and 1/2 cups of unbleached flour. On well-floured surface, knead dough until smooth and elastic, about 5 minutes. Place in greased bowl and cover with dish towel. Let rise in warm place 25 minutes.
3. Grease two loaf pans. Punch down dough; divide and shape into 2 loaves. Place in greased pans. Brush with oil or melted butter. Cover; let rise in warm place until doubled in size, about 30-40 minutes. Preheat oven to 350 degrees for glass baking pans, 375 degrees for metal.
4. Bake 40 to 45 minutes until golden brown. Loaf will sound hollow when lightly tapped. If bread becomes too brown, cover with foil for final 10 minutes. Remove from pans and cool on racks.

milk, water, canola oil, unbleached flour, honey, kosher salt, cinnamon, nutmeg, packets active dry yeast, whole wheat flour, rolled oats

Taken from food52.com/recipes/3994-whole-wheat-loaf (may not work)