Whole-Grain Honey Bread

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 cup warm water (100u0b0 to 110u0b0)
• 1/2 cup warm 2% reduced-fat milk (100u0b0 to 110u0b0)
• 15.9 ounces gluten-free Montina all-purpose baking flour blend (about 3 cups)
• 0.9 ounce flaxseed meal (about 1/4 cup)
• 1/2 cup certified gluten-free old-fashioned rolled oats
• 1 tablespoon xanthan gum
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking soda
• 1/2 cup honey
• 1/4 cup butter, melted
• 1 teaspoon cider vinegar
• 3 large egg yolks
• 3 large egg whites
• Cooking spray

1. Dissolve yeast in 1 cup warm water and milk in a small bowl; let stand 5 minutes.
2. Weigh or lightly spoon flour blend and flaxseed meal into dry measuring cups; level with a knife. Place flour blend, flaxseed meal, oats, and next 3 ingredients (through baking soda) in a large bowl, stirring with a whisk. Slowly add yeast mixture, honey, butter, vinegar, and egg yolks, beating with a mixer at low speed. Increase speed to high; beat 1 to 2 minutes until well blended.
3. Place egg whites in a bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gently fold egg white mixture into batter. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85u0b0), free from drafts, 1 hour or until dough is just above top of pan.
4. Preheat oven to 375u0b0.
5. Bake at 375u0b0 for 10 minutes. Cover with foil; bake an additional 35 minutes or until very browned. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

yeast, warm water, milk, flour, meal, rolled oats, xanthan gum, salt, baking soda, honey, butter, cider vinegar, egg yolks, egg whites, cooking spray

Taken from www.myrecipes.com/recipe/whole-grain-honey-bread (may not work)