Oatloaf

Triss says that this has honey and nuts baked into it.

1 cup boiling water
2 cups rolled oats
1/4 cup honey
2 tbsp butter
2 Tbls. active dry yeast
1 cup warm milk or nut milk
4 cups whole wheat flour or white wheat flour
2 tsp salt
1/2 cup chopped nuts
1 egg, beaten
1 tbsp rolled oats

In heatproof bowl, pour boiling water over oats; let stand until water is absorbed, about 15 minutes. Stir in honey and butter.

Meanwhile, in large bowl, sprinkle yeast over milk; let stand until frothy, about 10 minutes. Stir in oat mixture and the nuts. Stir in most of the flour, and salt, to form sticky dough.

Turn out onto floured surface. Knead, dusting with as much of the remaining flour as necessary to prevent sticking, until smooth and elastic, about 12 minutes.

Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in size, 1 to 1-1/2 hours.

Punch down dough; divide in half. Form each half into a loaf. Put into 2 greased 8x4 inch loaf pans. Cover and let rise in warm place until doubled in bulk, about 1 hour.

Preheat oven to 375 F.

Brush loaves with egg; sprinkle with oats. Bake in 375°F oven for 40 to 50 minutes. Transfer to racks; let cool.