Wheat-Oatmeal Honey Bread

• 2 cups whole wheat flour
• 5 to 5-1/2 cups all-purpose flour, divided
• 1 cup quick-cooking oats
• 2 packages (1/4 ounce each) active dry yeast
• 1 teaspoon salt
• 1 cup warm water (120u0b0 to 130u0b0)
• 1 cup warm buttermilk (120u0b0 to 130u0b0)
• 1/2 cup honey
• 1/3 cup butter, melted
• 2 eggs, beaten
• 1 egg white
• 1 tablespoon water
• 1/4 cup quick-cooking oats

1. In a bowl, combine whole wheat flour, 2 cups of all-purpose flour, oats, yeast and salt. Stir in the water, milk, honey and butter; beat until smooth. Beat in eggs. Add enough remaining all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch the dough down. Shape into two loaves; place in a greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Beat egg white and water; brush over loaves. Sprinkle with oats.
4. Bake at 375u0b0 for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks.

whole wheat flour, flour, oats, active dry yeast, salt, warm water, warm buttermilk, honey, butter, eggs, egg, water, quickcooking oats

Taken from www.tasteofhome.com/recipes/wheat-oatmeal-honey-bread/ (may not work)