I've been so busy at work that I have had no time to make bread! We completely depleted our massive supply in the freezer.
I made myself leave at decent hour last night so I could do a little cooking and baking. I knew I needed to make something simple and versatile because I'm not sure when I'm going to get 4 hrs of awake time at home next. This is a great all-around bread. It slices well, has a nice soft texture, and is made with healthy whole grains. It works great for everything from pb&j to tuna. I've made it before, so I felt comfortable making a few substitutions. Here is the original recipe.
I divided the recipe in half, but this bread making me consider investing in a second loaf pan. When I've made it before, I've pre-sliced and frozen it. Then, I pull out slices for toast or sandwiches as needed. (I hate when food goes bad, so I freeze everything.)
Whole Wheat Oatmeal Bread
The version of the recipe I made last night.
1 cup 1% milk
1/2 cup old-fashioned rolled oats, plus additional for topping
1/4 cup warm water (105-115°F)
1 tablespoons active dry yeast
2 T honey
2 T maple syrup (ran out of honey, note to self: buy more)
2 T unsalted butter
2 cups white whole-wheat flour (King Arthur Brand. Its lighter than typical whole wheat so I felt comfortable upping the proportion of wheat to all-purpose.)
1/2 cup unbleached all-purpose flour
1 teaspoon salt
Vegetable oil for oiling bowl
Milk for sticking oats to the top (I did this instead of a whole egg because I wouldn't have used it all.)