Oat Whole Wheat Bread

Ingredients

• 2 cups 2% reduced fat milk
• 1 package active dry yeast , .25 ounce
• 1.5 tablespoons white sugar
• 2.5 cups whole wheat flour
• 2 cups all-purpose flour , or as needed
• 0.5 cups oatmeal
• 1.5 teaspoons salt

Instructions

1. 1

   Warm milk in a small saucepan to no more than 100 degrees F (40 degrees C); sprinkle yeast over top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes; stir in sugar.

2. 2

   Whisk whole wheat flour, all-purpose flour, oatmeal, and salt together in a mixing bowl; make a well in the center. Pour milk mixture into well; stir until dough has pulled together. Turn dough out onto a lightly-floured surface; knead until smooth and elastic, about 8 minutes.

3. 3

   Place dough in a large lightly oiled bowl and turn to coat. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F/27 to 35 degrees C) until doubled in volume, about 45 minutes. Meanwhile, grease two 8x4-inch loaf pans; set aside.

4. 4

   Punch down dough to deflate and turn onto a lightly floured surface; divide into two equal pieces using a knife, don't tear it. Shape into balls and let rest for 10 minutes. Form dough into loaves and place into the prepared pans. Cover loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

5. 5

   Preheat the oven to 350 degrees F (175 degrees C).

6. 6

   Bake in the preheated oven until top is golden brown and bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.