Sunday, February 24, 2008

Whole-Wheat Oat Bread*****

1 ½ cups warm water (110-115 degrees F.)
1 ½ cups old-fashioned rolled oats
2 tablespoons canola oil
4 tablespoons molasses
1 teaspoon salt
1 ½ cups whole-wheat flour
1 ½ cups all-purpose flour
¼ cup powdered nonfat dry milk
3 teaspoons dry yeast

1 large egg white, lightly beaten
1 tablespoon old-fashioned rolled oats, for top

Pour 1 cup oats into 1 ½ cups warm water and soak for 5-10 minutes. Place remaining ½ cup oats into a food processor and coarsely grind, set aside.

After the oats have soaked pour mixture into bread machine, along with oil, molasses, salt, and then the coarse ½ cup remaining oats. Place the flours, dry milk, and yeast into the bread machine. Set on dough cycle, press start.

When dough cycle is finished, take dough out onto a floured surface and shape into a loaf. Place in a greased bread pan; cover and let rise in a warm place for 20 minutes. Brush dough with beaten egg white and sprinkle with 1 tablespoon rolled oats. Bake at 400 degrees F for 10 minutes, reduce to 350 degrees F and bake for 40-45 minutes or until golden brown.

Adapted for the bread machine, for original method click here: http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=e31ae24fcbb44110VgnVCM1000003d370a0aRCRD&autonomy_kw=oat%20bread&rsc=header_1

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