Honey Oatmeal Bread

1. Combine water, honey, and butter in a small saucepan. Heat over low heat until liquids are very warm (120-130 degrees F or around 63 degrees C).
2. Place 3 cups of white whole wheat flour, 2 cups all-purpose flour, oats, salt and yeast in a large mixer bowl. Using the dough hook attachment, mix on low speed for 15 seconds. Gradually add warm liquids to flour mixture, about 1 minute. Add eggs and mix an additional minute.
3. Continuing on low speed, add remaining all-purpose flour, ½ cup at a time, until dough clings to hook and cleans the sides of the bowl. (I typically use 3 cupsof all-purpose flour total, in addition to the 3 cups white whole wheat that was previously added.) Knead with dough hook for 2 minutes longer.
4. Form dough into a ball, and place dough in an oiled bowl, turning to grease the top. Cover first with plastic wrap, then a clean towel. Let rise in a warm place free from draft, until doubled in bulk, about 1 hour.
5. Turn dough onto a lightly floured surface and divide in half. Shape each half into a loaf and place in sprayed 8 x 8 x 2 1/2-inch loaf pans. (9 x 5 x 2 inch pans work, but loaves will not be as tall.) Cover and let rise in a warm place, until doubled in bulk, about 1 hour.
6. Preheat oven to 375 degrees F.
7. Combine water and egg white. Brush tops of loaves with mixture and sprinkle with more oats.
8. Bake at 375F for 40 minutes, or until loaves are a deep golden brown. They should sound hollow when tapped. Remove from pans immediately and cool on wire racks.