3 cup Gold Medal whole wheat flour 
					1/3 cup honey
					1/4 cup vegetable oil
					1 tbsp salt
					2 pkgs regular or quick-acting active dry yeast
					2 1/4 cup very warm water (120 to 130 degrees)
					3 to 4 cup Gold Medal oat flour blend
					Butter or margarine, softened

                                Mix whole wheat flour, honey, oil, salt, and yeast in large bowl. 
				Add warm water. 
				Beat on low speed 1 minute, scraping bowl frequently. 
				Beat on medium speed 1 minute, scraping bowl frequently. 
				Stir in enough of the oat flour blend, 1 cup at a time, to make 
					dough easyeight="150" to handle. 

				Turn dough onto lightly floured surface; knead about 10 minutes 
					or until smooth and elastic. 
				Place in bowl sprayed with non-stick cooking spray; spray the 
					top of dough with non-stick cooking spray. 
				Cover and let rise in warm place 40 to 60 minutes or until double. 
					(Dough is ready when indentation remains when touched.) 

				Spray 2 loaf pans with nonstick cooking spray. 
				Punch down dough; divide in half. 
				Flatten each half with hands or rolling pin into 18 x 9 inch rectangle. 
				Fold crosswise into thirds, overlapping the two sides. 
				Roll dough up tightly toward you, beginning at short end. 
				Press with thumbs to seal after each turn. 
				Press each end with side of hand to seal; fold ends under. 
				Place loaves, seam side down, in pans. 
				Brush lightly with butter or margarine; sprinkle with whole 
					wheat flour or crushed rolled oats, if desired. 
				Let rise 35 to 50 minutes or until double. 

				Move oven rack to lowest position. 
				Heat oven to 375 degrees F. 
				Place loaves on lowest oven rack. 
				Bake 40 to 45 minutes or until loaves are deep golden brown and 
					sound hollow when tapped. 
				Remove from pans; cool on wire rack.