Wheat Oat Bread
1 cup rolled oats
1 1/4 cup warm water, divided
2 tsp yeast
1 T honey or pure maple syrup
1/4 cup buttermilk
1 egg, room temp
2 T light olive oil
1 1/2 tsp salt
1 1/2 cups whole wheat flour
1 1/2 cups unbleached flour
Soak oats in 1 cup of the water for 5 minutes.
Combine yeast, remaining 1/4 cup water and honey or maple syrup, let sit for 5 minutes until foamy. (if using instant yeast, skip this step and just add all in with remaining ingredients)
Using 1 cup of each flour, add remaining ingredients and beat until smooth and elastic. Knead in enough remaining flour to form tacky, but not sticky dough.
Place dough in in oiled bowl, cover with plastic wrap, let rise until doubled, about 60 minutes.
Turn dough out onto floured surface and form into log.
Place in greased loaf pan (10x5 or 12x4), cover with plastic wrap, let rise again until bread has risen to 1 inch above top of pan.
Bake at 375 for 35-40 minutes.