Honey Wheat Bread

Instructions

1. Activate the yeast
   In a large bowl, dissolve the yeast in warm water. Add honey and stir well. Let sit for 5-10 minutes until the mixture becomes frothy, indicating that the yeast is active.
2. Form the dough
   Add the melted butter, salt, and whole wheat flour to the yeast mixture. Beat well with a wooden spoon. Gradually add bread flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl and becomes less sticky.
3. Knead the dough
   Turn the dough out onto a floured surface and knead for 8-10 minutes, adding small amounts of bread flour as needed, until the dough is smooth, elastic, and no longer sticky. The dough should spring back when lightly pressed with your finger.
4. First rise
   Lightly oil a large bowl with olive oil. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
5. Shape the loaf
   Punch down the dough to release air bubbles. Turn onto a lightly floured surface and shape into a loaf. Place in a greased 9x5 inch loaf pan. Cover and let rise until doubled, about 45 minutes to 1 hour.
6. Prepare for baking
   Preheat oven to 375°F (190°C). Brush the top of the loaf with milk and sprinkle with rolled oats for a decorative and tasty topping.
7. Bake the bread
   Bake for 35-40 minutes, or until the loaf sounds hollow when tapped on the bottom. The internal temperature should reach about 190°F (88°C) when tested with a thermometer.
8. Cool and serve
   Remove from the pan and place on a wire rack to cool completely before slicing, about 1 hour. This allows the bread to set properly and makes for easier slicing.