Whole wheat oat bread
Instructions:
- 1 1/2 cups plus 2 tablespoons simmering water
- 1 1/2 cups plus 1 tablespoon oldfashioned rolled oats
- 1/4 cup unsulfured molasses
- 1 1/2 cups bread flour, plus more for dusting
- 1 1/2 cups whole-wheat flour
- 1/4 cup powdered nonfat dry milk
- 1 envelope active dry yeast (1 scant tablespoon)
- 3/4 teaspoon salt
- 1 tablespoon vegetable oil
- 1 large egg white, lightly beaten
- Pour the water over 1 cup oats in a medium bowl. Stir in the molasses; let stand until mixture registers 115F on an instant-read thermometer, about 10 minutes.
- Coarsely grind 1/2 cup oats in a food processor. Transfer to a separate medium bowl; add the flours and powdered milk.
- Sprinkle the molasses mixture with yeast. Stir in 1 cup flour mixture, then the salt. Gradually stir in the remaining flour mixture, 1 cup at a time.
- Turn the dough out onto a lightly floured work surface. Knead until smooth and no longer sticky, 5 to 10 minutes.
- Oil a medium bowl with 1 teaspoon oil. Transfer the dough to the bowl; turn to coat. Loosely cover with plastic wrap, and let the dough rise in a warm spot until doubled in bulk, 1 to 1 1/4 hours.
- Brush a heavy-duty baking sheet with 1 teaspoon oil; set aside. Punch down the dough. Transfer to a lightly floured work surface. Knead the dough once or twice. Flatten into a 9-inch circle.
- Pull the edges of the dough up and in toward the center; pinch to seal. Turn the dough over. Pull down on the dough with cupped hands to stretch the top; pinch the edges at the bottom. Wrap your hands around the sides of the dough; rotate to shape into a tight ball, 5 1/2 inches in diameter and 3 3/4 inches high. Place on the oiled baking sheet, seam side down.
- Brush plastic wrap with the remaining teaspoon oil; cover the dough. Let rise until doubled in bulk, 45 minutes to 1 hour.
- Preheat the oven to 400F. Score an X in the top of the dough. Brush with egg white; sprinkle with the remaining tablespoon oats. Bake 10 minutes. Reduce oven temperature to 350F. Bake until dark golden brown and the bottom sounds hollow when tapped, 40 to 45 minutes. Let cool completely on a wire rack.