Whole Wheat Oatmeal Nut Bread

This bread takes a little love, care, and patience, but it's so worth it! You can add in your favorite nuts and dried fruits to make it even more delicious! It is a yeast bread, so it requires proofing time and works best if you have either a bread machine or a stand mixer with a dough hook for easing kneading.

The Dough:

• 1 Packet Active Dry Yeast (if you know how to use rapidrise, this is okay too, but I really don't like the results compared to normal yeast)
• 3/4 Cup Granulated Sugar (healthy swap-use 1/4 to 1/2 cup honey or agave instead!)
• 2 eggs
• 1 Cup very warm (about 110 Degree) water
• 1/4 Cup cooled, melted butter
• 1 Tablespoon vegetable oil
• 1 cup flour, plus about two cups (separate, you'll see why) You can use half whole wheat and half all purpose if desired. 
• 3/4 Cup Oats
• Pinch each of Nutmeg, Cinnamon, and Allspice
• Optional add ins- this bread goes great with nuts (almonds, walnuts, or even peanuts) and dried fruits (especially dried raisins and figs)

1. Working your way down the ingredients one or two at a time, combine all ingredients into the bowl of a stand mixer (dough paddle) and mix until well blended. Be sure to only put in one cup of your flour to begin with. 
2. With your remaining two cups of flour, add very small amounts to the mix until a loose dough begins to form and it clumps on the dough paddle of your mixer. When this happens, remove the dough paddle and insert the dough hook. Continue working the dough with the dough hook, adding flour as needed to prevent sticking on sides of bowl. 
3. Beat dough for ten to fifteen minutes, or until it becomes almost elastic. Flour and spray a large bowl with cooking spray and place the dough into it covered by a warm towel. Allow to rise in a very warm place until doubled in height. (This normally takes an hour to two hours)
4. Punch the dough down after it doubles, then let it rise again for an hour (at least). Please note that the longer you let breads rise, the better. So, you can make this dough in the morning and let it rise all day or make it at night and let it rise all night and it'll only be better!
5. Preheat an oven to 350 Degrees. Place the dough in a bread pan and pat out evenly, then "tent" the bread with aluminum foil and place in the oven. 
6. Bake for about thirty minutes covered, then remove the foil and continue baking until the very center springs back when pushed. You could also test with a toothpick, but be sure to get into the center of the bread with the toothpick and dig around to see if its still underdone. The crust around the bread will wipe the toothpick clean a lot of times even if it isn't done, so be sure to make a big enough hole with a toothpick to test the very center. I find the spring check always works like a charm. 
7. Slice and enjoy with jam, nut butters, honey, cream cheese, nutella, or even use in a sandwich! 

Tips and Tricks:

• Make an "egg wash" with an egg and a teaspoon of water mixed together (optionally add honey too for a sweet touch) and use a pastry brush to coat the top of the bread just before it's done baking to create a shiny finish
• Avoid using too much flour as it will cause your bread to be tough. If using a stand mixer, let your dough be a little more sticky because you don't have to knead it by hand so you don't have to worry about the stickiness!
• Increase or decrease the sugar for different types of bread. If you are looking for a sandwich loaf, decrease the sugar for less sweetness. If you want a bakery style bread that's more sweet, add more sugar.