1/2 cup old-fashion rolled oats
1 - 1/2 cups whole wheat
1 - 1/2 cups bread flour
1 egg
1 - 1/2 teaspoon salt
1 - 1/2 tablespoons honey
1/4 teaspoon baking soda
1 cup buttermilk (or 4 tablespoons dry buttermilk powder and 1 cup water)
2 teaspoons active dry yeast (or one package)
Place all ingredients in bread machine pan, select Light Crust setting and press Start.
After the baking cycle ends, remove bread from pan, place on a cool rack and allow to cool 1 hour before slicing.
I remove after the second kneading cycle, form dough into a loaf and place in a greased 9 x 5 loaf pan. Let rise for 1 to 1 - 1/2 hours or until doubled in size. Brush with melted butter.
Bake at 350 F for 40 to 45 minutes or until loaf is golden brown and sound hallow when tapped.
Yields: 1 -1/2 pound loaf
Notes: The egg and oats give a wonderful rich, creamy flavor to this bread. Serve it with sweet butter and homemade preserves or with cream cheese.
