.PLACE warm water (105-115 F) in a bowl; SPRINKLE dry yeast over; STIR with fork; let STAND until yeast dissolves, about ten minutes.

In a small saucepan, ADD honey and butter to 7/8 cup water; HEAT on stove just until warm.

In large mixing bowl, COMBINE 1 cup wheat flour, 1/2 cup white flour and salt; ADD honey mixture; BEAT with mixer.

sBEAT in egg and yeast.

ADD remaining cup of wheat flour and oats.

On work surface, KNEAD in as much of the remaining white flour as needed to make dough soft; KNEAD until smooth.

PLACE dough in greased bowl; COVER; let RISE until doubled, about one hour.

SHAPE dough into 7" x 4" oval, tapering ends slightly; PLACE on greased cookie sheet.

COVER and let RISE in warm place until doubled, about one hour.

PREHEAT oven to 350 F.

With sharp knife, CUT three to five crisscross slashes across top of loaf.

Lightly DUST loaf with all-purpose flour; BAKE 35 to 40 minutes until loaf tests done.

REMOVE loaves from cookie sheet; COOL on wire rack.