1/2 cup Big Y skim milk

1/2 cup Big Y brand Old Fashioned Oats (plus additional for topping)

1/4 cup warm water (105-115º F)

1 tablespoon active dry yeast

1/4 cup honey

1/8 cup of Land O Lakes Light Spreadable Butter with Canola Oil,

melted and cooled, plus additional for buttering pan

1 1/2 cups Heckers Whole Wheat Flour

1 cup Heckers All Purpose Flour

1/2 tablespoon salt

Canola oil for oiling bowl

1 large egg, lightly beaten with 1 tablespoon water



Special equipment- 1 (8- by 4-inch) loaf pan

1. Heat Big Y milk in a saucepan over low heat until hot but not boiling, then remove pan from heat and stir in Big Y brand Old Fashioned Oats. Let stand, uncovered, and stir occasionally until cool.



2. Stir together water, yeast, and 1 teaspoon of honey in a small bowl; let stand until foamy (5 minutes). (Note: If mixture doesn't foam, discard and start over with new yeast.)



3. Stir yeast mixture, melted Land O Lakes Light Spreadable Butter with Canola Oil and remaining honey into cooled Big Y brand Old Fashioned Oats.



4. Mix Heckers Whole Wheat flour, 3/4 cup Heckers All Purpose Flour, and salt together in a large bowl.



5. Add oat mixture to Heckers flour mixture and stir until a soft dough forms.



6. Place dough onto a well-floured surface and knead with floured hands. Add just enough of remaining Heckers All Purpose flour until dough is smooth, soft and elastic but only slightly sticky (about 10 minutes).



7. Transfer dough ball into an oiled bowl.



8. Cover bowl loosely with plastic wrap and a kitchen towel; let rise at room temperature until doubled in bulk (1 to 1 1/2 hours).



9. Place dough onto a lightly floured surface and knead several times to remove air.



10. Lightly butter loaf pan with Land O Lakes Light Spreadable Butter with Canola Oil.



11. Place loaf into buttered pan, seam side down, tucking ends in gently to fit. Cover loaf pan loosely with a kitchen towel and let dough rise in a draft-free place at room temperature until doubled in bulk (about 1 hour).



12. Put oven rack in middle position and preheat oven to 375ºF.



13. Lightly brush top of loaf with some of the egg wash and sprinkle with Big Y brand Old Fashioned Oats.



14. Bake until bread is golden and loaf sounds hollow when tapped on bottom (35 to 40 minutes).



15. Run a knife around the edge of loaf pan and loosen. Remove bread from pan and transfer to rack to cool completely (about 1 1/2 hours).



16. Cut loaf into equal 1/2 inch slices to provide 16 slices.