dapted from Cooking Light
1 1/4 cup quick oats
1 cup boiling water
1 package dry active yeast (2 1/4 teaspoons)
1/4 cup warm water (110º)
1 1/2 cups buttermilk
6 tablespoons honey
2 tablespoons brown sugar
3 tablespoons olive or canola oil (plus more for greasing bowl)
1 tablespoon salt
4 1/2 cups all-purpose flour (plus more for dusting dough ring)
2 cups whole wheat pastry flour (I used Hodgson Mill brand)
Place oats into boiling water, and let sit for 10 minutes, stirring occasionally. In another bowl, dissolve yeast in warm water and let sit for 5 minutes.
Add buttermilk, honey, brown sugar and oil to oats and mix (mixture will be lumpy).
Add oat mixture to bowl of large stand mixer. Add yeast and mix on low with paddle attachment till lumps of oats break apart. Change out paddle attachment for dough hook and add salt, 3 cups of the all purpose flour and all the pastry flour. Knead on low speed for 10 minutes, repositioning dough as needed, till dough is smooth. Up to 1/2 cup more AP flour may be added as needed. Dough may also be kneaded by hand.
Place dough in a greased bowl, cover with greased plastic wrap and allow to rise till doubled in size, about one hour.
Preheat oven to 400º. Line baking sheet with parchment paper.
Punch down dough and remove 1 pound of dough to make wreath. (Remaining dough can be baked into loaves or more wreaths). Form dough into a ball, then make a ring by punching through middle of dough with fingers and stretching to form a hole in the center about 3x the width of the ring.
Place ring on prepared baking sheet. LIghtly dust ring with flour. With kitchen scissors, cut nearly through the ring at a sharp angle forming points (see photo). Reposition points away from the center of the ring. Cover loosely with greased plastic wrap and let sit till doubled in size, about 1/2 hour.
Bake wreath for 25-30 minutes or until bread reaches an internal temperature of 200º. Remove to wire rack to cool.