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1. In a large bowl combine milk, honey or brown sugar, yeast, and salt, stirring to dissolve yeast. Let stand for 5 minutes.
2. Add bread flour, egg, and oil to yeast mixture. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 3 minutes, scraping side of bowl occasionally. Using a wooden spoon, stir in whole wheat flour and the 1/2 cup oats until combined. Cover and let rise in a warm place until double in size (45 to 60 minutes).
3. Lightly coat a 953-inch loaf pan with nonstick cooking spray. Stir down dough and spoon into prepared loaf pan. Cover and let rise in a warm place until double in size (about 30 minutes). If desired, lightly brush top of loaf with water and sprinkle with additional rolled oats.
4. Preheat oven to 350 degrees F. Bake about 40 minutes or until bread is golden brown and sounds hollow when lightly tapped. Immediately remove bread from pan. Cool on a wire rack.