¾ cup water, plus ¼ cup lukewarm water
3 tablespoons butter, plus 1 teaspoon butter, softened, plus 1 teaspoon butter, melted
2 teaspoons salt
¼ cup honey
¾ cup rolled oats
1 package yeast
1 egg
2 cups flour
1 cup whole wheat flour
In a small saucepan heat ¾ cup of water, 3 tablespoons of butter, the salt and honey and stir until the butter is melted. Place the rolled oats in a large mixing bowl and pour the heated liquid over them. Stir, and then cool to lukewarm.
Meanwhile, mix the yeast with ¼ cup of lukewarm water and set it aside in a warm draft-free place for 5 to 10 minutes. If, after that period, the yeast has not started to bubble and ferment, discard and repeat process with another package of yeast.
When the oat mixture is lukewarm, beat the yeast and egg into it. Then add the flours, a cup at a time, and continue to beat for about 2 minutes, or 300 strokes. Grease a 9 x 5 x 3 inch loaf pan with the teaspoon of softened butter and, after dipping your fingers in flour to prevent sticking (and the dough is sticky0, set the dough into the pan, spreading it into the corners and smoothing the top. Cover loosely with plastic wrap and set it in the draft-free place until it has doubled in volume. Bake in a preheated 375° oven for 45 to 50 minutes, or until the bread sounds hollow when tapped. Remove the loaf from the pan to a wire rack and while the bread is still hot brush it with the teaspoon of melted butter.
Yield: One 9 x 5 x 3 inch loaf
