Whole Wheat Oat Bread
Pour the water and milk into a saucepan and warm to about 115 F. Pour the liquid into the bowl of a stand mixer; sprinkle the yeast over the liquid and let stand for 10 minutes until foamy.
Add the oil, honey and molasses to the mixing bowl. In a separate bowl, combine the dry ingredients and add to the mixing bowl. With the dough hook, stir on low for two minutes to combine, then increase speed to medium and knead for five minutes, until the dough climbs the hook and slaps against the side of the bowl without sticking.
Shape dough into a ball, place in a large, greased bowl, cover with plastic, and set in a warm place to rise for one hour, until doubled in size.
Gently punch the dough down and turn out onto a lightly floured surface. Press out the bubbles and shape the loaf into a square, the same length as your loaf pan. Fold the dough into thirds, tuck the ends under, and place the loaf of dough into a greased loaf pan, seam side down. Cover with a towel, set in a warm place and let rise until the dough just begins to puff over the edges of the pan.
Preheat the oven to 400. Sprinkle the top of the loaf with a few oats. Bake for 35-40 minutes, until deep golden brown. The bread should sound hollow when tapped. Turn the bread out onto a wire rack, cover with a towel and cool for one hour before slicing.
Yields one large loaf.
Recipe adapted from White on Rice Couple.