“Half” Whole Wheat Bread

Stir together warm water, yeast, 2 tablespoons honey, and white flour in a mixer bowl. Let sit for 30 minutes or until bubbly.

In the meantime, combine butter and remaning 2 tablespoons of honey in a small microwaveable bowl, and microwave for approximately 20 seconds. The butter will not be fully melted, but a little stirring will make it melt fully. You don’t want this to be super hot.

Still in the meantime, grind the oat mix in your favorite grinding apparatus. You want it powdery, but it will work even if fairly coarse.

Dump all ingredients (that aren’t already in there) into the mixer bowl. Using the dough hook, mix this for 14 minutes on low speed. If you find it is very wet, you can add a little more flour, but I like the dough to be rather tacky.

Place in a greased bowl, cover with a damp dishtowel, and let rise until doubled.

Punch down, roll into a smooth loaf, and put into a greased loaf pan (any “regular” size pan will do—you want to make sure the dough is still well below the top). Let rise until dough is about 1 inch over the top of the pan.

Bake at 350 degrees for approximately 40 minutes, or until the internal temperature reads 200 degrees. (Taking its temperature is easy and really the best way to know it’s done.)

Enjoy!