Seeded Whole Wheat Honey Oat Bread

Ingredients:

• 1 cup warm water (about 110°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 2 tablespoons honey
• 1/4 cup olive oil
• 1 1/2 cups whole wheat flour
• 1 1/2 cups all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup mixed seeds (such as sunflower, pumpkin, sesame, flax)
• 1 1/2 teaspoons salt

Instructions:

1. Activate Yeast: In a large mixing bowl, combine the warm water and honey. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes until foamy.
2. Mix Dry Ingredients: In another bowl, mix together the whole wheat flour, all-purpose flour, rolled oats, mixed seeds, and salt.
3. Combine Wet and Dry Ingredients: Once the yeast mixture is foamy, add the olive oil to it. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes, or until it becomes smooth and elastic. You may need to add a bit more flour if the dough is too sticky.
5. First Rise: Place the dough in a greased bowl, turning once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
6. Shape the Loaf: Punch down the risen dough and shape it into a loaf. You can either place it in a greased loaf pan or shape it into a round loaf and place it on a baking sheet lined with parchment paper.
7. Second Rise: Cover the shaped loaf with a clean kitchen towel and let it rise for another 30-45 minutes, or until it has doubled in size again.
8. Preheat Oven: About 15 minutes before the dough is done rising, preheat your oven to 375°F (190°C).
9. Bake: Once the dough has risen, bake it in the preheated oven for 30-35 minutes, or until it is golden brown on top and sounds hollow when tapped on the bottom.
10. Cool: Remove the bread from the oven and let it cool on a wire rack before slicing.