Oats 'n Honey Wheat Bread

• 1 cup scalded milk
• 3 tablespoons honey
• 3 tablespoons vegetable oil
• 2 14 teaspoons active dry yeast
• 14 teaspoon sugar
• 14 cup warm water
• 1 egg, slightly beaten
• 1 teaspoon salt
• 14 cup unprocessed oat bran (I use Quaker Oat Bran Hot Cereal)
• 12 cup oatmeal
• 1 cup whole wheat flour
• 2 cups all-purpose flour, plus
• additional all-purpose flour, as needed

1. Combine milk, honey, and oil; set aside to cool; meanwhile, sprinkle yeast and sugar over warm water; let stand about 5 minutes until foamy.
2. Stir together cooled milk mixture, proofed yeast mixture, egg, salt, oat bran, oatmeal, and wheat flour; gradually stir (in KitchenAid stand mixer on low speed #1) until a soft dough comes together to form a smooth ball; add additional bread flour a tablespoon or two at a time if necessary.
3. Knead (in KitchenAid stand mixer on medium speed #2) about 10 minutes until dough is smooth and elastic.
4. Place dough into oiled bowl; cover bowl and place in a warm place; allow dough to rise about an hour until doubled.
5. Punch down dough; let rise again 30-45 minutes until once-again doubled; you may, if desired, skip this second rise and simply let the dough rest 10 minutes before shaping it into a loaf.
6. Shape dough into a loaf; place in a greased loaf pan; cover and let rise again about 30 minutes.
7. Bake at 350 for 35-40 minutes, or until loaf sounds hollow when tapped.
8. NOTE: The honey in this recipe may be replaced with your choice of molasses, corn syrup, brown sugar, or white sugar.

milk, honey, vegetable oil, active dry yeast, sugar, water, egg, salt, bran, oatmeal, whole wheat flour, flour, flour

Taken from www.food.com/recipe/oats-n-honey-wheat-bread-157218 (may not work)