Toasted Oat Bread

Ingredients

Bread

• 5 1/2 cups whole wheat bread flour
• 1 cup rolled oat
• 1/2 cup sugar
• 2 teaspoons salt
• 1/2 ounce active dry yeast (2 pkgs)
• 2 cups milk
• 1/4 cup light margarine
• 3 tablespoons egg whites

Topping

• 1 tablespoon water
• 1 egg white
• 1 tablespoon rolled oat

Directions

1. 1

   Toast oats: Spread oats on 15X10-inch pan; place in 375 degrees oven for 10 to 15 minutes or until light brown.

2. 2

   In large bowl, combine 2 cups flour, rolled oats, sugar, salt and yeast; blend well.

3. 3

   In small saucepan, heat milk and margarine until very warm. Add warm liquid and egg white to flour mixture.

4. 4

   Blend at low speed until moistened; beat 3 minutes at medium speed.

5. 5

   Stir in 3 1/4 to 3 1/2 cups flour until dough pulls cleanly away from sides of bowl.

6. 6

   On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, about 10 minutes.

7. 7

   Place dough in greased bowl; cover loosely with saran wrap and cloth towel.

8. 8

   Let rise in warm place until doubled in size, about 45 to 60 minutes.

9. 9

   Punch down dough several times to remove all air bubbles.

10. 10

    Divide dough in half; shape into balls. Allow to rest on counter covered with inverted bowl for 15 minutes.

11. 11

    Shape into 2 loaves by rolling dough into two 14x7-inch rectangles. Starting with shorter side, roll up; pinch edges firmly to seal. Place seam-side- down on lightly greased cookie sheet.

12. 12

    Cover; let rise in warm place 35 to 45 minutes. Heat oven to 375 degrees.

13. 13

    In small bowl, combine water and egg white; beat slightly. Carefully brush on loaves; sprinkle with 1 tablespoon rolled oats.

14. 14

    Bake 25 minutes, cover with foil, and bake 10 minutes more until loaves sound hollow when lightly tapped.

15. 15

    Ccool on wire racks.