Whole Wheat Oat Bread

Notes: one of our favorites. An excellent whole wheat bread for sandwiches or toast. This bread is very light and doesn't taste too heavy. The ratio of wheat to white flour can also be increased. 

From annie-eats.com.
Makes 1 large loaf. 

1 1/2 cups rolled oats, divided
1 cup boiling water
1/4 cup room temperature water
2 tablespoons + 1 teaspoons agave or honey, divided
2 teaspoons instant yeast
1 1/2 cups buttermilk, at room temperature
1/2 cups extra-virgin olive oil
2 1/2 cups white whole wheat flour
2 1/2 cups all-purpose flour
2 teaspoons salt

Set aside 1/4 cup of the oats. Place the remaining oats in a medium bowl. Cover with the boiling water, mix well, and let sit, uncovered, for 10 minutes, stirring occasionally.

In the bowl of a stand mixer fitted with the paddle attachment, combine the soaked oats, room temperature water, 2 tablespoons of agave, yeast, buttermilk, olive oil, 2 cups of each flour, and salt. Mix briefly on low until combined. Mix in remaining 1/2 cup of each flour gradually (if dough is no longer too sticky, don't keep adding flour). Switch to dough hook and knead on low speed for 10 minutes. The dough will be wet, cling to the hook, and have a smooth, satiny finish.

Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap, and let rise in a warm place for 1 hour or until doubled.

Turn dough out onto a lightly floured surface, flattening to release excess air. Form dough into a loaf, and transfer into an oiled loaf pan, pressing it so it reaches the corners. Mix the remaining agave with with 1/2 teaspoon of very hot water. Brush over the top of the loaf, and sprinkle with reserved oats. Let rise for about 30 minutes, just until the loaf rises over the top of the pan.

Preheat the over to 375 degrees F. Bake for 1 hour. If top/oats gets too brown, loosely cover with foil to prevent burning. Remove from oven, transfer to a wire rack, and cool before slicing.

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