Vermont Honey-Wheat Bread

2 packages (1/4 ounce each) active dry yeast
3/4 cup warm water (110 to 115 degrees F)
1 cup old-fashioned oats
1 cup warm buttermilk (110 to 115 degrees F)
1/3 cup unsalted butter, softened
1 1/2 cups whole wheat flour
1/2 cup maple syrup
1/2 cup honey
1/3 cup toasted wheat germ
2 eggs, beaten
1 teaspoon salt
3 to 4 cups all-purpose flour

TOPPING:
1 egg white
1 tablespoon water
1/4 cup old-fashioned oats

In a small bowl, dissolve yeast in warm water. In a large mixing bowl, combine the oats, buttermilk and butter; add yeast mixture. Add the whole wheat flour, syrup, honey, wheat germ, eggs and salt; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in enough all-purpose flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch the dough down. Shape into two loaves; place each in a 9x5x3 inch loaf pan coated with nonstick cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes.
Beat the egg white and water; brush over loaves. Sprinkle with oats. Bake at 375 degrees for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each).

Number of Servings: 32

Recipe submitted by SparkPeople user THEADMIRAL.