Oatmeal Wheat Bread

I have had this recipe for years and I have wanted to try it. Then recently I saw it on another blog. And finally, as was mentioned today was bread making day. So it was time to try it, plus I wanted to make two different types of whole wheat bread and see how they differed and/or turned out! This one was actually a bit lighter than the first variety of wheat bread, but does take longer as it needs to rise twice. It is YUMMY!

2 cups whole milk (I actually used my powdered milk, because I have it and would like to use it up --- couldn't tell the difference. I used 2 cups of water and about 6 TBS. powdered milk)
1 cup old-fashioned rolled oats (not quick-cooking) plus additional for topping
1/2 cup warm water
2 tablespoons active dry yeast
1/2 cup honey
1/2 stick (1/4 cup) unsalted butter, melted and cooled
3 cups whole-wheat flour
About 2 cups unbleached all-purpose flour
1 tablespoon salt
Vegetable oil for oiling bowl
1 large egg, lightly beaten with 1 tablespoon water
2 8x4 loaf pans

Heat milk in a small saucepan over low heat until hot, but not boiling. Then remove pan from heat and stir in oats Let stand, uncovered, stirring occasionally, until cooled to warm.

Stir together water, yeast, and 1 tsp. honey in a small bowl; let stand until foamy, 5 minutes. Stir yeast mixture, melted butter, and remaining honey into cooled oatmeal.

Stir together whole-wheat flour, 1 1/2 cups unbleached flour, and salt in a large bowl. Add oat mixture, stirring with a wooden spoon until a soft dough forms. Turn out onto a well-floured surface and knead with floured hands, adding just enough of remaining unbleached flour to keep from sticking, until dough is smooth, soft, and elastic, about 10 minutes (dough will be slightly sticky). If using a mixer, or Kitchenaid, use dough hook and mix for about 10 minutes until dough forms a ball and all flour is mixed in. Add up to 1 cup of additional flour if needed. Transfer to an oiled large bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel; let rise at warm room temperature until doubled in bulk, 1 hour.

Lightly grease loaf pans. Turn out dough onto a lightly floured surface and knead several times to remove air. Divide dough in half and shape each half into a loaf, then place 1 loaf in each pan, seam side down, tucking ends gently to fit. Cover loaf pans loosely with a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.

Put oven rack in lower half of oven and preheat to 375°F. Lightly brush tops of loaves with some of egg wash and sprinkle with oats, then bake until bread is golden about 30 minutes. Remove bread from pans and transfer to a rack to cool.